Week 14 – Of the Elements – Fire – Homemade Smores

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Week 14 of the 52 week baking challenge has come and gone and had the topic of the elements, so I had to make something to do with one of the elements, so I used another’s baker s’mores post as inspiration for the element of fire. Because I have never made homemade graham crackers or marshmallow, I thought it would a good opportunity to try something new. I used the recipes from the Bravetart cookbook, written by Stella Parks. The recipe below is what I used to make the graham crackers gluten free and dairy free, in order to share with my best friend, who has dietary restrictions.

Ingredients

Graham Crackers

  • 5.5 ounces (3/4 cup) granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 3 ounces (1/4 cup) honey
  • 5.5 ounces (3/4 cup) virgin coconut oil, room temperature
  • 12 ounces (2 1/2 cups) King Arthur Gluten Free measure for measure flour

Marshmallows

  • 3 envelopes (3/4 ounces) unflavored gelatin powder
  • 4 ounces (1/2 cup) cool water for blooming the gelatin
  • 8 grams (1 1/2 teaspoons) vanilla extract
  • 4 ounces (1/2 cup) water for the sugar syrup
  • 5 ounces light corn syrup
  • 12 ounces (1 3/4 cups) granulated sugar
  • 1/8 teaspoon table salt
  • 1 tablespoon unsalted butter, melted
  • 1.5 ounces powdered sugar, sifted

Steps

  1. In a small bowl mix 4 ounces of cool water, three envelopes gelatin and vanilla extract, and let sit to bloom, 5 minutes or more.
  2. In a large pot, mix the remaining 4 ounces of water, corn syrup, granulated sugar, and salt and warm over medium heat, and stir until bubbling, about 5 minutes, then increase heat to medium-high, and continue to cook, without stirring, until the temperature hits 250 degrees F, about another 5 minutes,
  3. Pour the sugar syrup into the bowl of a stand mixer and cool until the temperature hits 212 degrees F, about 6 minutes.
  4. Using a rubber spatula, add the gelatin mixture into the sugar mixture in the stand mixer bowl, and using the whisk attachment, mix on low until the gelatin is melted and combined, then turn to medium-high and whip until the mixture is white and thickened, about 10 minutes.
  5. Reduce the speed to low, mix in the melted butter, and return to medium-high for another few minutes until combined.
  6. Using a greased rubber spatula, scrape the marshmallow mixture into an 8×8 pan, lined with parchment paper like a sling, and greased. Smooth out the top of the marshmallows with spatula, cover with foil, and put in fridge for at least 2 hours.
  7. While the marshmallows are setting in the fridge, preheat the oven to 350 degrees F, and make the graham crackers by adding the honey, coconut oil, sugar, salt, baking soda, cinnamon and vanilla to the bowl of a stand mixer with paddle attachment, and mix on high until combined and light and fluffy.
  8. Turn the mixer off and add in the gluten free flour free mixture to the whipped sugar mixture. Mix until a dough forms. Note this dough will be more crumbly because of the gluten free flour mixture.
  9. Pour the mixture out onto parchment paper and use your hands to combine the dough. Separate into two halves and with the first half, roll out the dough in between parchment paper until thin and about an 11×15 inch rectangle.
  10. Using the end of a bamboo skewer, score lines for graham cracker shapes, about 2.5 inches x 4.5 inches. Also, using the end of the skewer, prick holes in the cracker to keep from air bubbles forming while baking.
  11. Keeping the dough on the parchment paper, slide onto a baking sheet and bake the graham crackers on the middle rack in the oven for 14-15 minutes, or until golden brown. Once baked, remove from oven, and using a pizza cutter, cut the crackers immediately along the lines scored above in step 10, and cool on the baking sheet.
  12. Once the marshmallows have set for 2 or more hours, remove from fridge, using the parchment sling, take out of the pan, and dust with powdered sugar.
  13. Using a sharp knife, cut the marshmallows into long strips, and then into small squares. Once cut, put into a large bowl, and cover with remaining powdered sugar, and toss to cover the marshmallows.
  14. Using your fire of choice, roast the marshmallows until caramelized and golden brown, and put on top of chocolate and graham crackers, and enjoy your delicious s’mores.