The winning recipe from our first ever recipe contest! Shannon (@srsand) won with her gourmet s'mores recipe, including fresh marshmallows and homemade graham crackers!
- 113 g (¾ cup + 1 tbsp) whole wheat flour
- 120 g (¾ cup + 2 tbsp) all-purpose flour
- 50 g (¼ cup) sugar
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 large egg
- 50 g (¼ cup) vegetable oil
- 1-2 tsp Amoretti® Vanilla Bean Artisan
- 85 g (5 tbsp) honey
- 28-43 g (2-3 tbsp) milk
- cinnamon-sugar, optional, for topping
- 500 g dark or milk chocolate, tempered (Shannon likes to use a mixture of both)
- Grease a 9" x 13" pan, glass or ceramic is best, and set aside.
- Combine gelatin and ½ cup water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine and set aside.
- In a small, deep saucepan combine the sugar, corn syrup, salt, and remaining ½ cup water. Cook the mixture over medium heat, stirring, until the sugar dissolves.
- Increase heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer (you may need to adjust based on your altitude). Remove from the heat.
- With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin.
- Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3-10 minutes (depending on the mixer and attachment you use, a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F.
- Add Natural French Vanilla Compound, Vanilla Bean Artisan, and Toasted Marshmallow Artisan towards the end of the mixing time.
- Spread marshmallow mixture into prepared pan. Use your wet hands to smooth and flatten the marshmallows.
- Sprinkle powdered sugar over the top and let sit for several hours or overnight before cutting.
- Use a greased knife of cookie cutters to make squares or other shapes.
- Combine the whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder in a medium-sized bowl.
- In a separate bowl, whisk the egg with the oil, Vanilla Bean Artisan, honey, and 2 tbsp milk.
- Stir egg mixture into the dry ingredients until you have a fairly stiff dough, adding more milk if necessary.
- Wrap the dough and chill it until firm, about 1 hour but longer is better.
- Preheat the oven to 300°F.
- Divide the dough in half and, working with one piece at a time, knead the dough gently until it holds together. Roll the dough out about 1/16" thick between two pieces of parchment paper.
- Transfer the rolled-out dough on the parchment paper to a baking sheet.
- Repeat with the second piece of dough.
- Brush both pieces of dough with remaining milk and sprinkle with cinnamon-sugar, if desired.
- Bake the sheets of dough for 10 minutes, rotating the pans after 5 minutes.
- Remove pans from the oven and use a pizza wheel or sharp knife to cut the sheets of dough into 3" x 2" rectangles; don't separate them, just cut them.
- Return the cut crackers to the oven and continue to bake for 18-20 minutes.
- Turn off the oven and open the oven door wide for 5 minutes. After the majority of the oven's heat has dissipated, shut the oven door and let it cool down for 20 minutes with the crackers inside; this will help them become as crisp as possible.
- Remove the crackers from the oven, transfer them to a cooling rack, and cool completely.
AMORETTI TEST KITCHEN NOTES
- Once the crackers and marshmallow are done and set, cut out marshmallows in the shape of the the crackers and use a little of the tempered chocolate to stick the marshmallow to the graham cracker.
- Once the graham crackers and marshmallows have been assembled it's time to have fun and dip them in the remaining tempered chocolate!
- You can decorate them with leftover graham cracker crumbs, chocolate transfer sheets or sprinkles. Go crazy!!!
- We dipped our s'mores in dark chocolate then added a drizzle of white chocolate for a fancy finish.
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