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Campfire S’mores

Campfire S’mores

Take this classic outdoor dessert to the next level with homemade rich, gooey marshmallows and a deep caramel-like flavor. 

The only thing better than making your own s’mores over a campfire is doing so with graham crackers and marshmallows that you created from scratch. Take this classic outdoor dessert to the next level with homemade rich, gooey marshmallows and a deep caramel-like flavor. Be sure to use high-quality chocolate for the ultimate campfire experience. Don’t have a kitchen torch? You can also broil the marshmallows in the oven until golden, about 1 to 2 minutes.

Campfire S’mores

Yield | 12 sandwiches |

Homemade Graham Crackers

  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp ground cinnamon
  • 1/3 cup sugar
  • ½ tsp kosher salt
  • 8 Tbsp (1 stick) cold unsalted butter, cut into ½-inch cubes
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • 1 Tbsp whole milk

Homemade Vanilla Marshmallows

  • ½ cup water, divided
  • 5½ tsp unflavored gelatin (2¼ gelatin packets)
  • ½ cup light corn syrup
  • 1½ cups sugar
  • 1 vanilla bean, split and seeds scraped, or ¾ Tbsp vanilla extract
  • ¼ cup cornstarch
  • ¼ cup powdered sugar

S’mores Sandwiches

  • 24 homemade graham crackers (recipe follows)
  • homemade vanilla marshmallow squares (recipe follows)
  • 3 3-ounce high-quality dark chocolate bars, broken into large pieces

| Preparation – Homemade Graham Crackers | Place both flours, baking soda, baking powder, cinnamon, sugar and salt in the bowl of a food processor, fitted with the blade attachment, and process until combined. Add butter cubes and process until mixture resembles coarse crumbs. Add honey, vanilla and milk and process until dough begins to clump together. Remove dough from bowl and divide in half. 

Place half of the dough between two sheets of parchment paper. Roll the dough into a 9½-inch square, about 1/8-inch thick. Set aside and repeat with second half of dough. Transfer both sheets of dough onto a large baking sheet (stacked on top of each other) and place in freezer until firm, about 30 minutes.

Remove dough from freezer and peel off top piece of parchment paper. Using a large chef’s knife, trim edges of dough. Cut dough into 2½ inch-by-3-inch rectangles. Transfer cut sheet of dough back to freezer to chill. Meanwhile, repeat process with second sheet of dough. Place second sheet back into the freezer to chill for 15 minutes.

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Transfer the frozen dough squares onto the prepared baking sheet, spacing about 1-inch apart. Using a skewer, poke each rectangle with the blunt end several times. (Alternatively, use a fork to dock dough by pressing tines into dough several times). Bake for 16 to 18 minutes, until dough has darkened and is dry to the touch when pressed in center. Remove from oven and set on a wire rack to cool completely. Using the cut lines as a guide, break the graham crackers into rectangles with your hands.

| Preparation – Homemade Marshmallows | Lightly coat an 8-by-8 baking pan with nonstick cooking oil spray, then line with parchment paper on both bottom and sides. Set aside.

Place ¼ cup of water in the bowl of a stand mixer fitted with the paddle attachment. Sprinkle gelatin over entire surface evenly and allow to soak in. Meanwhile, in a small saucepan, place remaining ¼ cup water, corn syrup, vanilla bean seeds and sugar. (If using vanilla extract, wait to add the flavoring until later on in the process.) Set over medium-high heat and bring to a full rolling boil for 2 minutes. Remove from heat.

With mixer running on low, carefully and steadily pour hot sugar syrup into gelatin mixture slowly. When all syrup has been added, increase speed to high and beat for 11 to 12 minutes or until mixture has become fluffy and forms stiff peaks. If using, add in the vanilla extract and mix until combined. Pour marshmallow mixture into prepared baking pan, using an oiled spatula to smooth surface into an even layer. Set aside to allow marshmallows to set, at least 4 hours or overnight.

In a large bowl, combine cornstarch and powdered sugar. Set aside.

Using the sides of the parchment to lift them out, remove marshmallows from baking pan and set on a cutting board. Run a large chef’s knife under hot water to warm blade, then trim off all four edges (heating blade will create clean, crisp cuts). Continue to reheat blade, wiping between cuts, and cut marshmallows into 1-inch squares. Toss marshmallows in cornstarch mixture until well coated on all sides. Shake off excess powdered mixture and set on a parchment-lined baking sheet.

| Assembly | If assembling at home, lay one homemade graham cracker on a baking sheet. Top with dark chocolate pieces to cover entire surface. Place marshmallows on top of chocolate to cover. Using a kitchen torch, toast marshmallows until puffed and golden. Top with a second homemade graham cracker, pressing down lightly to create the s’mores sandwich. Serve immediately.

If assembling outdoors over a campfire, top your homemade graham cracker with chocolate pieces. Toast homemade vanilla marshmallows over fire lightly and place onto chocolate. Top with a second homemade graham cracker. Serve immediately.

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Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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