Looking for a new Fourth of July tradition? S’mores around the campfire is loved by all. This gooey, crispy, chocolatey combination developed by my friend, pastry chef Stephen Durfee, can’t be beat. Making the graham crackers and marshmallows yourself takes them to a new level––and you don’t need the campfire to make them!

Homemade S’mores

Category

Category name

Serves

Makes about 12 open-faced s’mores

For the Graham Crackers

Ingredients

  • 1 cup all-purpose flour
  • ¼ cup whole wheat pastry flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • Pinch of kosher salt
  • 8 tablespoons (4 ounces) unsalted butter, at room temperature
  • 2 tablespoons granulated sugar
  • 2 tablespoons firmly packed light brown sugar
  • 2 teaspoons honey

Method

  1. To make the graham crackers: Sift the all-purpose and the whole wheat pastry flours, the baking soda, cinnamon and salt into a medium bowl and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar and honey until smooth and fluffy, scraping the bowl as necessary. Add the dry ingredients and mix until just combined.
  3. Transfer the dough to a board or counter and, using the heel of your hand, press the dough forward to combine. Bring the dough back together with a pastry scraper. Repeat until the dough is uniform. Shape into a rough rectangle. Cut two sheets of parchment to fit a baking sheet. Roll out the dough between the pieces of parchment paper to a thin rectangle about 10 by 14 inches. Refrigerate until firm, about 30 minutes.
  4. Position a rack in the center of the oven and preheat to 350˚F.
  5. Remove the top piece of parchment and bake for about 7 to 9 minutes, until the top of the dough is slightly blistered and dry. Remove from the oven. Trim the uneven edges and cut the dough into rectangles or squares depending on what size s’mores you want. For open-faced s’mores, I like about a 3-inch square (about 12 crackers). Return the tray with the cut s’mores to the oven and bake again until they are golden brown, about 4 to 5 minutes. Transfer the pan to a cooling rack to cool completely. Store in an airtight container for up to 4 days.

For the Marshmallows

Ingredients

  • ¾ cup confectioners’ sugar
  • ¾ cup cornstarch
  • Nonstick cooking spray
  • ¾ cup cold water
  • Two ¼ ounce envelops powdered gelatin (1 tablespoon plus 2 teaspoons)
  • 1 ½ cups granulated sugar
  • ½ cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 tablespoon pure vanilla extract

Method

  1. Sift the confectioners’ sugar and cornstarch together into a small bowl. Spray the sides and bottom of an 8 inch-square baking pan with nonstick spray. Coat the pan with about ⅓ cup of the sugar-cornstarch mixture.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine ¼ cup cold water and the gelatin and gently whisk. Set aside.
  3. Prepare a bowl of ice water large enough to fit the bottom of a medium size heavy-bottomed saucepan (keep in mind that the mixture will bubble up as it cooks). In the pot, stir together the sugar, corn syrup, the remaining ½ cup water and the salt.
  4. Bring to a boil over medium-high heat and cook until the syrup reaches 236˚F. To stop the cooking, quickly dip the bottom of the pot in and out of the ice water and stir the syrup with a silicone spatula, taking the temperature often, until the syrup has cooled to 210˚F. Pour the syrup over the gelatin in the mixer bowl and stir to combine; then whisk at medium-high speed until the mixture is thick and fluffy, 5 to 7 minutes. Reduce the speed and add the vanilla and mix until combined.
  5. Transfer the marshmallow mixture to the prepared pan using a spatula sprayed with nonstick spray. Spread the mixture to reach the corners of the pan using an offset spatula sprayed with nonstick spray. Top with about half the remaining cornstarch mixture. Let the marshmallows sit until firm, at least 2 hours.
  6. To cut the marshmallows, lift out the sheet of marshmallows in one piece, brushing off the excess cornstarch mixture. Spray scissors or a paring knife with nonstick spray and cut into desired shapes. Dust with some of the remaining cornstarch mixture and store in an airtight container up to 3 days.

For the Chocolate

Ingredients

  • 9 ounces, milk or dark chocolate, disks or chopped

Method

  1. Heat the oven to 350˚F.
  2. To serve the s’mores, place the graham crackers on a baking sheet and top with the chocolate disks, chocolate bar or chopped chocolate. You want enough chocolate to spread over the cracker once melted. Place in the oven for 1 to 2 minutes to soften the chocolate and spread it over the crackers. Top with a marshmallow and using a blowtorch, “toast” until brown and charred to your liking.
  3. To finish under the broiler: Position the rack in the upper third of the oven and turn on the broiler. Position a marshmallow on each graham cracker. Broil to brown the marshmallows, never leaving the oven as this will happen quickly.
  4. To finish over a fire: Skewer each marshmallow with two skewers, to help the marshmallows from spinning, and roast over the fire. Transfer to the graham cracker.