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Homemade S'mores Recipe 2009-08-26 11:30:18

Come Party With Me: End of Summer BBQ — Desserts

I just realized that the entire Summer has almost passed and I have not enjoyed one s'more! Before the long warm nights are replaced with Fall's cool evenings, I must make s'mores. What better time to do it than at my end of Summer barbecue?! After all s'mores, the gooey, finger-licking good combination of graham crackers, melted chocolate, and toasted marshmallows, are a classic American dessert. While I could simply purchase the ingredients at the store, I'm taking the nostalgic campfire treat to a whole new level with homemade marshmallows and graham crackers. To look at the recipe I'll be using — thanks Martha! —




Homemade S'mores Recipe 2009-08-25 15:55:12


  1. For graham crackers:
  2. 1 1/2 cups all-purpose flour, plus more for working
  3. 1 cup whole-wheat flour
  4. 1/2 cup untoasted wheat germ
  5. 1/2 teaspoon salt
  6. 1 teaspoon baking soda
  7. 1 teaspoon ground cinnamon
  8. 1 cup unsalted butter, softened (2 sticks)
  9. 3/4 cup packed light-brown sugar
  10. 2 tablespoons high-quality honey
  11. For marshmallows:
  12. Vegetable oil, for brushing
  13. 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  14. 3 cups granulated sugar
  15. 1 1/4 cups light corn syrup
  16. 1/4 teaspoon salt
  17. 2 teaspoons pure vanilla extract
  18. 1 1/2 cups confectioners' sugar
  19. For s'mores:
  20. 20 ounces bittersweet or milk chocolate bars, broken into 2-ounce pieces


  1. Make graham crackers: Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
  2. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
  3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
  4. Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
  5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely. Crackers can be stored in an airtight container at room temperature up to 3 days.
  6. Make marshmallows: Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  7. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  8. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  9. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  10. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
  11. For s'mores: Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds).
  12. Place a piece of chocolate on each of 10 graham crackers; set aside. Press each marshmallow onto the tip of a skewer. Cook marshmallows, turning occasionally, until toasted to desired doneness.
  13. Using a fork, push each marshmallow onto a chocolate-covered graham cracker. Sandwich with remaining graham crackers. Serve immediately.

Makes 10.

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