Imagine transforming your ordinary dessert into an extraordinary culinary adventure that transports you straight to a cozy campfire evening! These from-scratch s'mores crackers and marshmallows aren't just a recipe—they're a delicious journey of creating pure, nostalgic comfort that will make your taste buds dance with joy. Whether you're a baking enthusiast or a weekend culinary explorer, this recipe promises to elevate your dessert game and impress everyone from kids to serious foodies.
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 55 mins
Cuisine: American
Serves: 24 crackers and 12 marshmallows
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 cup water
- 1 packet unflavored gelatin
- 1/2 cup cold water
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine whole wheat flour, brown sugar, and salt. Mix dry ingredients thoroughly.
- Cut softened butter into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
- Gradually add honey to the mixture, stirring until a cohesive dough forms. If the dough feels too dry, add a tablespoon of water at a time.
- Roll out the graham cracker dough between two sheets of parchment paper to approximately 1/8 inch thickness.
- Using a pizza cutter or knife, cut the dough into rectangular shapes. Prick each cracker with a fork to prevent bubbling during baking.
- Transfer graham crackers to a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
- Preheat oven to 350°F (175°C). Bake graham crackers for 12-15 minutes until edges are golden brown.
- For marshmallows, sprinkle gelatin over 1/2 cup cold water in a stand mixer bowl and let it bloom for 5 minutes.
- In a saucepan, combine granulated sugar and remaining water. Heat until sugar dissolves and mixture reaches 240°F (soft-ball stage).
- Slowly pour hot sugar syrup into gelatin mixture while mixing on medium-high speed. Beat for 10-12 minutes until mixture becomes thick and fluffy.
- Add vanilla extract and mix briefly to incorporate.
- Pour marshmallow mixture into a powdered sugar-dusted 8x8 inch pan. Let set for 4-6 hours at room temperature.
- Cut marshmallows into squares using a powdered sugar-coated knife.
- To assemble s'mores, break graham crackers in half, place a piece of chocolate and a marshmallow between the crackers.
- Optional: Toast marshmallow with a kitchen torch or over an open flame for a classic campfire flavor.
Tips
- Use room temperature ingredients for better dough consistency and smoother marshmallow mixing.
- Chill graham cracker dough before rolling to prevent sticking and ensure clean cuts.
- Invest in a candy thermometer for precise sugar syrup temperature when making marshmallows.
- Use powdered sugar generously when handling marshmallow mixture to prevent stickiness.
- For extra flavor, try adding cinnamon to graham cracker dough or using vanilla bean instead of extract.
- Allow marshmallows to set completely before cutting to ensure perfect, clean squares.
- Store graham crackers in an airtight container to maintain crispness.
- For a gourmet twist, experiment with dark chocolate or add a sprinkle of sea salt on your s'mores.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
