Use a good quality 4-ounce chocolate bar such as Ghirardelli, broken into pieces and sandwiched between the marshmallow and graham cracker for the ultimate s’more!
2½ cups, plus 2 tablespoons all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
¾ teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
⅓ cup honey
5 tablespoons whole milk
2 tablespoons vanilla
3 tablespoons sugar
1 teaspoon ground cinnamon
In bowl of a food processor, combine flour, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add butter and pulse until mixture resembles coarse meal. In a small bowl, whisk together honey, milk, and vanilla. Add to flour mixture and pulse until dough barely comes together. It will be soft and sticky. Turn dough out onto a lightly floured work surface and pat into a rectangle about 1-inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight. In a small bowl, combine sugar and cinnamon, and set aside. Divide dough in half and return half to refrigerator. Sift an even layer of flour onto work surface and roll dough into a long rectangle. Cut dough into desired shapes with a cookie cutter or knife. Place cookies on a parchment-lined baking sheet and prick each cookie several times with a toothpick. Sprinkle sugar topping over cookies. Chill until firm, about 30 to 45 minutes. Adjust oven rack to upper and lower positions and preheat oven to 350 degrees. Bake for 25 minutes until browned and slightly firm to touch, rotating pans halfway through to ensure even baking.
Yield: 20 crackers
½ cup confectioners’ sugar, divided
2 tablespoons cornstarch, divided
1 heaping tablespoon gelatin
¼ cup plus 2 tablespoons water, divided
1 cup plus 1 tablespoon sugar, divided
1 cup light corn syrup
2 extra-large egg whites
1 tablespoon pure vanilla extract
Sift ¼ cup confectioners’ sugar and 1 tablespoon cornstarch onto a parchment-lined baking sheet. In a small bowl, place gelatin and add 2 tablespoons water over to cover, making sure gelatin is completely saturated. Set aside. In a small saucepan, stir together remaining . cup water, 1 cup sugar, and corn syrup. Over medium heat, bring mixture to a boil without stirring. Using a pastry brush dipped in water, brush down sides of pan to remove any undissolved sugar granules. As soon as surface of syrup is covered with bursting bubbles, begin to beat egg whites with mixer fitted with whisk attachment, beat on low until frothy, about 2 to 3 minutes. Turn mixer up to medium-high, sprinkle in remaining 1 tablespoon sugar, and beat egg whites until stiff, glossy peaks form. Continue cooking sugar mixture without stirring for 4 to 5 minutes, until 234 to 240 degrees is reached on a candy thermometer. Remove from heat and stir in gelatin mixture and vanilla extract. Mixing on high, gradually add syrup to egg whites, pouring in a thin, steady stream. You may have to stop pouring to allow whites to firm up again. If any mixture sticks to sides of bowl, leave it. Keep beating for another 3 to 4 minutes, until shiny and glossy, but still warm. Pour marshmallow onto powdered parchment paper and sift a generous layer of remaining . cup confectioners’ sugar and remaining 1 tablespoon cornstarch over surface. Using your hands, press marshmallow into a ó-inch-thick rectangle. Allow to set at room temperature for about 1 hour. Cut into desired shapes. Store in an airtight container at room temperature. To assemble S’mores place 1 graham cracker on a baking sheet, top with a few pieces of chocolate and place a marshmallow on top. Run pan under a hot broiler until marshmallow has begun to bubble and brown. Top with another graham cracker and lightly press down. Remove from heat and serve.
Yield: 10 servings