Homemade Marshmallows and Graham Crackers
When summertime comes around we love to make S'mores! Well, Fi prefers just marshmallow and graham cracker because she's not a big fan of chocolate but I digress. During this shelter in place period, we've noticed all sorts of friends trying out different recipes while they are stuck at home so we've definitely gotten inspired by them! Once we saw a friend making marshmallows, we knew we had to try it too!
Fi decided that of course she'd want her marshmallows to be pink so we grabbed all of the ingredients plus the pink food coloring.
To make Marshmallows you'll need:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Food coloring (optional)
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Add a few drops of preferred food coloring if desired. Put the mixer on high speed and whip until the mixture is very thick, about 10-15 minutes.(Ours only took 10) Add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 x 12-inch nonmetal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out. Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar.
With our delicious marshmallows finished, we moved onto the graham crackers!
To make Graham Crackers you'll need:
2 1/2 to 3 cups whole wheat flour 1/4 cup brown sugar, packed 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon 1/3 cup oil 1/3 cup honey 2 Tbsp. molasses or dark corn syrup 1 tsp. vanilla 1/4-1/2 cup milk
Combine 2 1/2 cups flour with brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Mix oil, honey, molasses, vanilla and 1/4 cup milk in a measuring cup or bowl.
Add liquid ingredients to the dry mixture. Mix well.
Use your hands to finish mixing.
If the dough is too sticky, add 1/2 cup more flour. If dough is too dry, add 1/4 cup milk.
Form dough into a ball.
Preheat oven to 300 degrees. Divide dough in half. (We did not divide ours to make thicker crackers that were a little more like a hard cookie in consistency.) Roll dough directly onto greased cookie sheets to cover the entire sheet. Use a knife to cut dough into 21/2 inch squares, but do not separate.
Prick the surface with a fork. Fi took some creative liberties with her fork prick designs.
Bake for 15-25 minutes or until the edges are slightly browned. Remove from oven and let crackers cool before removing from cookie sheet.
Store in airtight container. Makes 2-3 dozen.
After they cool, combine with marshmallows and chocolate to make s'mores!
And yes, it did get very messy!