More S’mores: Summer’s Sweet Stack
Dessert
Yields1 Serving
Marshmallows
 2 tbsp unflavored powdered gelatin
 ½ cup cold water
 1 cup granulated sugar
 ½ cup light corn syrup
 ¼ cup water
 pinch of salt
 1 tsp pure vanilla extract
 ½ cup powdered sugar for dusting, divided
Graham Crackers
 1 ½ cups all-purpose flour
 1 ½ cups whole wheat flower
 1 tsp baking soda
 1 tsp cinnamon
 ½ tsp salt (or to taste)
 1 cup butter (2 sticks)
 ¾ cup dark or light brown sugar
 2 tbsp honey
 optional: cinnamon sugar, for sprinkling
Marshmallows
1

Spray an 8x8 pan with cooking spray. (I used a 7x10 for slightly thinner marshmallows.)

2

In your mixer bowl, sprinkle gelatin over ½ cup cold water and let sit for 5 minutes.

3

In a medium saucepan over high heat, stir together the sugar, corn syrup, ¼ cup water, and salt.

4

Bring to a boil, stirring occasionally, until the temperature reaches 240F.

5

While the mixer is on low, slowly and carefully pour the hot mixture into the mixer bowl
over the gelatin.

6

Increase the mixer speed to medium and beat for 6-7 minutes until white and fluffy.

7

Beat in the vanilla.

8

Pour mixture into the prepared pan, using an offset spatula to smooth it into the corners.

9

Allow to set for several hours. Once set, use a knife to loosen the marshmallow from the edges of the pan.

10

Dust a work surface with powdered sugar. Turn marshmallow out onto the sugared surface, cut into squares with a knife or pizza cutter and toss marshmallows into powdered sugar to coat all sides, shaking off the excess.

Graham Crackers
11

Thoroughly whisk together dry ingredients. Set aside.

12

Cream butter, brown sugar and honey until smooth. It doesn’t need to be light and fluffy. Just smooth.

13

Add dry ingredients and mix on low until the dough just comes together.

14

Remove from the mixer and roll out between two sheets of parchment to about 1/8" thickness.

15

Cut into square shapes using a pizza cutter or knife.

16

Chill this sheet of dough for an hour. After 45 minutes of chilling, preheat oven to 350F.

17

Optional: Sprinkle your crackers with cinnamon sugar before baking, if desired.

18

Bake on parchment-lined cookie sheets at 350F, until edges are golden and firm, about 9 minutes.

19

Allow to cool completely, then break the cookies apart by hand if needed.

Ingredients

Marshmallows
 2 tbsp unflavored powdered gelatin
 ½ cup cold water
 1 cup granulated sugar
 ½ cup light corn syrup
 ¼ cup water
 pinch of salt
 1 tsp pure vanilla extract
 ½ cup powdered sugar for dusting, divided
Graham Crackers
 1 ½ cups all-purpose flour
 1 ½ cups whole wheat flower
 1 tsp baking soda
 1 tsp cinnamon
 ½ tsp salt (or to taste)
 1 cup butter (2 sticks)
 ¾ cup dark or light brown sugar
 2 tbsp honey
 optional: cinnamon sugar, for sprinkling

Directions

Marshmallows
1

Spray an 8x8 pan with cooking spray. (I used a 7x10 for slightly thinner marshmallows.)

2

In your mixer bowl, sprinkle gelatin over ½ cup cold water and let sit for 5 minutes.

3

In a medium saucepan over high heat, stir together the sugar, corn syrup, ¼ cup water, and salt.

4

Bring to a boil, stirring occasionally, until the temperature reaches 240F.

5

While the mixer is on low, slowly and carefully pour the hot mixture into the mixer bowl
over the gelatin.

6

Increase the mixer speed to medium and beat for 6-7 minutes until white and fluffy.

7

Beat in the vanilla.

8

Pour mixture into the prepared pan, using an offset spatula to smooth it into the corners.

9

Allow to set for several hours. Once set, use a knife to loosen the marshmallow from the edges of the pan.

10

Dust a work surface with powdered sugar. Turn marshmallow out onto the sugared surface, cut into squares with a knife or pizza cutter and toss marshmallows into powdered sugar to coat all sides, shaking off the excess.

Graham Crackers
11

Thoroughly whisk together dry ingredients. Set aside.

12

Cream butter, brown sugar and honey until smooth. It doesn’t need to be light and fluffy. Just smooth.

13

Add dry ingredients and mix on low until the dough just comes together.

14

Remove from the mixer and roll out between two sheets of parchment to about 1/8" thickness.

15

Cut into square shapes using a pizza cutter or knife.

16

Chill this sheet of dough for an hour. After 45 minutes of chilling, preheat oven to 350F.

17

Optional: Sprinkle your crackers with cinnamon sugar before baking, if desired.

18

Bake on parchment-lined cookie sheets at 350F, until edges are golden and firm, about 9 minutes.

19

Allow to cool completely, then break the cookies apart by hand if needed.

More S’mores: Summer’s Sweet Stack

© Copyright 2019 – Lifestyle Magazine.
All Rights Reserved. Site managed by Topograph
Accessibility Statement