Chapter 11

Essential S’mores Recipes

Without the recipes in this chapter, there would be no s’mores! While you can certainly buy most items in the grocery store, there comes a great sense of pride and accomplishment in being able to make many of these items from scratch. Marshmallows, for example, are easily purchased, but there is just no comparison in flavor to a homemade recipe.

Marshmallow Frosting, Chocolate Pudding, and Chocolate Ganache are other essential recipes you’ll need to keep close at hand for creating many of the treats throughout this book. Master them!

Marshmallow Meringue

Fluffy, airy, and not terribly sweet, Marshmallow Meringue is much more mellow than its icing counterpart. It serves as a wonderful addition to pies, where you may prefer a little less sweetness.

Yields: 2 cups

INGREDIENTS

3⁄4 cup sugar

11⁄2 tablespoons corn syrup

2 ounces water

6 egg whites

  1. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water and heat to 240°F (soft ball stage). When the mixture approaches 220°F, start to whip the egg whites on medium-high speed until soft peaks form. By the time you achieve soft peaks, the sugar should be at 240°F.
  2. Turn the mixer speed down to medium low, and add the hot sugar into the egg whites in a slow, steady stream. Once all of the sugar is incorporated, turn the mixer back to medium high and beat for 15 minutes to cool. Chill the meringue and add to a piping bag for use once cool.

Chocolate Ganache

Everyone should have a go-to ganache recipe in his or her repertoire. This version is wonderfully effortless, and easy to remember. One part chocolate, one part cream. How simple is that?

Yields: scant 1 cup

INGREDIENTS

1⁄2 cup heavy cream

1⁄2 cup chocolate chips

  1. Heat cream in a small saucepan over medium-low heat. Bring to just a simmer. Remove from heat.
  2. Add the chocolate chips to the hot cream. Allow to sit for 30 seconds. Stir until well combined.

MILK OR DARK?

Feel free to use any type of chocolate you choose in this recipe, be it milk chocolate, dark chocolate, or even bittersweet. Avoid unsweetened chocolate, however, as you may find it too bitter without the addition of a sweetener.

Simple Marshmallow Syrup

This easy syrup is used in several recipes throughout this cookbook, from pancakes to bread pudding, and even as a topping for coffee cake. It’s very versatile, so expect to use it often.

Yields: 1 cup

INGREDIENTS

11⁄2 cups Marshmallow Fluff

1⁄4 teaspoon vanilla extract

2 tablespoons boiling water

Combine the fluff, vanilla, and boiling water in a small bowl. Use as desired.

Homemade Graham Crackers

The foundation of all things s’mores—it’s hard to have a great one without graham crackers! While it’s certainly easy to buy a box at the store, you’ll find it well worth your time and effort to make your own. These are rich, buttery, and wonderfully delicious.

Yields: 1 cup

INGREDIENTS

11⁄2 cups whole-wheat flour

1⁄2 cup graham flour

1 cup all-purpose flour

1⁄2 teaspoon salt

1⁄2 teaspoon baking soda

1 teaspoon baking powder

1 stick unsalted butter

1⁄2 cup sugar

2 tablespoons molasses

1⁄4 cup honey

2 teaspoons vanilla extract

1⁄2 cup buttermilk

  1. Whisk the flours, salt, baking soda, and baking powder together. Set aside.
  2. Beat the butter, sugar, molasses, honey, and vanilla on medium-high speed until light and fluffy. Turn to low and add the flour mixture and buttermilk in alternating batches, starting and ending with the flour mixture. Cover and refrigerate 4 hours to overnight.
  3. Preheat the oven to 350°F. Roll the dough out to about an 1⁄8"-thick rectangle. (You might need to divide the dough up to make it more manageable.) Cut into squares and place on cookie sheets.
  4. Poke holes into the top of each square and bake for 15 minutes or until just slightly more golden brown. Cool on wire racks.

Homemade Marshmallows

Until you’ve had a homemade marshmallow, you’ve not had a marshmallow! These are soft, airy, and full of incredible flavor. As if that weren’t enough, they are perfect for s’mores-making, as you can cut them into any shape or size you want.

Yields: 64 (1") marshmallows

INGREDIENTS

3⁄4 cup water, divided

21⁄4 teaspoons unflavored gelatin

2⁄3 cup light corn syrup

2 cups granulated sugar

1 tablespoon vanilla extract

1⁄4 teaspoon almond extract

1⁄4 cup powdered sugar

1⁄4 cup cornstarch

  1. Line an 8" × 8" square pan with foil. Lightly grease the foil and set aside.
  2. Pour 1⁄2 cup water in a mixing bowl and sprinkle gelatin over the top. Turn the mixer on low and allow to bloom for 5–10 minutes.
  3. While the gelatin blooms, boil the remaining 1⁄4 cup water, corn syrup, and sugar over medium heat. Continue to boil for 11⁄2 minutes.
  4. Pour the hot sugar mixture slowly into the gelatin mixture while the mixer is on low. When everything is incorporated, turn up to medium high and whip for 5 minutes. Add the vanilla and almond extracts. Turn up to high and whip for another 7 minutes or until the mixture has tripled in volume and will form stiff peaks when the mixture is lifted out of the bowl.
  5. Quickly spread into the prepared pan. Sprinkle the top with a dusting of powdered sugar and cornstarch. Allow to set for 3–4 hours.
  6. Remove marshmallows from the pan and cut with a well-oiled knife or well-oiled pizza cutter.

Marshmallow Frosting

Thick, sweet, and marvelously marshmallowy, this frosting is essential in creating the perfect s’mores ensemble. Cupcakes and layer cakes never had it so good!

Yields: approximately 3 cups

INGREDIENTS

3 egg whites

13⁄4 cups granulated sugar

1⁄3 cup water

2 teaspoons light corn syrup

2 teaspoons vanilla extract

11⁄2 cups mini marshmallows

  1. Place about 3" of water in a very large pot and bring to a high simmer.
  2. Place the egg whites, sugar, 1⁄3 cup water, and corn syrup in a metal or glass bowl fitted over the pot of simmering water.
  3. Beat constantly with an electric mixer while over the boiling water until stiff peaks form, about 8–15 minutes. Remove from heat.
  4. Fold in the vanilla and marshmallows. Beat with the mixer on high until the marshmallows melt. Use as desired.

Homemade Chocolate Syrup

It’s always a good idea to have a jar of chocolate syrup on hand, as it can be used in a variety of ways. From a special treat over waffles to the perfect sundae topping, and especially as a garnish on many desserts, chocolate syrup is the ideal sweet kitchen staple.

Yields: 2 cups

INGREDIENTS

1⁄2 cup cocoa powder

1 cup water

2 cups sugar

Pinch salt

1⁄2 teaspoon vanilla

  1. Combine the cocoa powder and water in a saucepan over medium heat until the cocoa is dissolved. Slowly add the sugar, and continue to stir. Bring to a boil for about 3 minutes, then add the salt and the vanilla. Allow to cool.
  2. Use immediately, or pour into a sterilized glass jar. Keep stored in the refrigerator. This recipe keeps for several months.

SYRUP TIPS

Homemade chocolate syrup, once cooled, should be stored in a sterilized glass jar in the refrigerator. Stored properly, it will keep for up to 6 months. In addition, if you have access to flavorings other than vanilla, feel free to use them in this recipe to change up the syrup with an unexpected flavor punch. Raspberry, strawberry, orange, banana, mint, or coconut extract would all be wonderful exchanges.

Chocolate Pudding

Silky chocolate pudding is amazing on its own, but when used in the s’mores desserts found in this cookbook, you have a new degree of delicious. Try it in the Mini S’mores Trifles (see Chapter 5) or the S’mores Puff Pastry Mini Tarts (see Chapter 4). Both are incredible!

Yields: approximately 6 cups

Ingredients

1⁄4 cup granulated sugar

1⁄4 cup light brown sugar

2 tablespoons cornstarch

1⁄3 cup cocoa powder

2 cups whole milk

2 cups half-and-half

1 cup chocolate chips

1⁄4 cup unsalted butter, cut into 1" chunks

1 tablespoon vanilla extract

  1. In a medium pot, stir the sugars, cornstarch, and cocoa powder until well combined.
  2. Slowly whisk the milk and half-and-half into the mixture, then bring to a boil, whisking vigorously until thick.
  3. Whisk in the chocolate chips and butter until fully incorporated and smooth. Whisk in the vanilla. Pour into a heatproof bowl. Cover the surface with plastic wrap and refrigerate 4–8 hours.