Homemade S'mores
ingredients
ingredients
method
step-by-step directions

Tillman's Roadhouse S'mores

  • For the Graham Crackers:
  • 3 cups All-Purpose Flour
  • 2 1/3 cups Whole Wheat Flour
  • 1 cup Rye Flour
  • 1 cup Granulated Sugar (plus 2 cups)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Cinnamon (ground; plus 3/4 cup)
  • 8 ounces Butter (cold and cut into pea-sized pieces)
  • 1/4 cup Honey
  • 1/4 cup Molasses
  • 3/4 cup Water (cold; plus 2 tablespoons)
  • 2 teaspoons Vanilla Extract

For the Marshmallows:

  • 1 cup Water
  • 1 cup Light Corn Syrup
  • 3 cups Granulated Sugar
  • 1 cup Egg Whites
  • 4 tablespoons Gelatin (without flavor and powdered)
  • 1/2 cup Water (cold)
  • 1/4 teaspoon Vanilla Extract
  • 1/2 ounce Powdered Sugar

For the Chocolate Bark:

  • 1 1/4 ounces Coating Chocolate
step-by-step directions
  • For the Graham Crackers: Sift and mix all dry ingredients (except the 2 cups sugar and 3/4 cup cinnamon) in a stand mixer with the dough hook attachment.  Add the cold butter and mix until the texture is grainy.  Combine the water, honey, vanilla extract, and molasses; slowly mix in to the dough while the mixer is running on low speed.  Work the dough until it just begins to form together; be very careful not to over mix.  Remove dough and tightly wrap into 6 ounce plastic wrapped packages; reserve cold for about 45 minutes to allow gluten to relax.  Mix the remaining sugar and cinnamon together; reserve.  Roll out the dough paper thin using excess wheat flour to dust your table.  Dock the dough and cut into desired shape using a rippled cutter.  Dust crackers with reserved cinnamon and sugar mixture, then bake on parchment-lined sheet pan at 375 degrees for approximately 8 minutes or until the edges are golden brown.
  • For the Marshmallows: Bloom the gelatin with the 1/2 cup of cold water; reserve.  Whip egg whites with a whisk attachment in a stand mixer until they form in to stiff peaks; reserve.   Combine 1 cup water, light corn syrup, and granulated sugar in a clean, heavy bottom sauce pan and bring to a boil over medium-high heat.  Cook syrup to softball stage at 238 degrees.   Whisk the bloomed gelatin into the syrup; be very careful here because the mixture will bubble up.  Very slowly stream the mixture into the egg whites while the mixer is running on low speed. Continue mixing the mixture until the bowl is cool to the touch, then add the vanilla extract.  Vanilla extract for base marshmallows and for others: 1/8 cup maple extract for maple; 1/2 cup finely ground chicory for chicory; zest of 3 oranges for orange. Pour into a 9 x 13-inch baking dish that has been greased and coated with powdered sugar. Dust the top with more powdered sugar. Allow to sit at room temperature for 4 to 6 hours or overnight.
  • For the Chocolate Bark: Melt the chocolate over a double boiler on low heat, occasionally stirring with a rubber spatula to prevent scorching.  Pour out on to a parchment lined 1/2 sheet pan and allow to cool at room temperature.  Cut into desired shapes and serve.  May be stored at room temperature or refrigerated for more of a “snap” texture.
Similar categories: Desserts
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