Classic campfire food gets a makeover with this creative, elegant recipe. Special equipment: Candy thermometer, wood-fired oven or camp fire (optional).Courtesy of Sandy Cooley of Morris East.
Directions for: Wood-Fired S'mores
Ingredients
Marshmallow3 egg whites
2 Tbsp powdered gelatine
1 cup sugar
2 Tbsp corn syrup
1 tsp vanilla extract
cup cornstarch
Graham Crackers1 cup unsalted butter
cup sugar
cup brown sugar
cup honey
cup graham crumbs
1 cup all-purpose flour
1 tsp cinnamon
1 tsp baking soda
Assembly2 Tbsp melted chocolate, per serving
Directions
Marshmallow1. To make the marshmallow, combine cup cold water and the powdered gelatine in a small bowl; stir until gelatine dissolves and set aside.
2. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment; you will begin whisking once your sugar has almost finished caramelizing.
3. To caramelize the sugar, combine another cup of cold water, sugar, and corn syrup in a medium heavy-bottomed pot over medium-high heat; bring mixture to a boil and stir constantly until candy reaches 265 degrees Fahrenheit on a candy thermometer.
4. When the sugar has almost reached temperature, turn the stand mixer on high and whisk the egg whites until stiff peaks form, about 1 - 2 minutes.
5. Once the sugar has reached 265 degrees Fahrenheit, pour the gelatine mixture into the caramelized sugar and stir until smooth.
6. Lower speed of stand mixer to low and pour the sugar mixture into the egg whites; add vanilla extract and increase mixer speed to medium.
7. Mix for about 15 minutes, or until the marshmallow has cooled.
8. Reserving 2 tablespoons of cornstarch for later use, dust a parchment-lined baking sheet with cornstarch.
9. With a knife or spatula, spread the marshmallow to 1-inch thickness over the baking sheet; dust marshmallow with remaining cornstarch.
10. Refrigerate baking sheet for 1 hour, or until marshmallow is dry and firm.
Graham Crackers1. While marshmallow cools, preheat oven to 350F.
2. In a stand mixer, stir together butter, sugar, brown sugar, and honey; mix on medium speed for 4 minutes, or until fluffy.
3. Add graham crumbs, flour, cinnamon, and baking soda; continue to mix for 1 minute until a dough forms.
4. Remove dough from mixer and place on a clean surface between two sheets of parchment.
5. Using a rolling pin, roll dough into a -inch thick rectangle; remove the top sheet of parchment paper and transfer the cracker to a baking sheet.
6. Bake graham cracker for 8-10 minutes, or until edges are starting to brown. Remove from oven and set aside to cool at room temperature.
Assembly1. Once marshmallows and crackers cool, cut both into rectangles the size of a deck of cards.
2. Marshmallows taste best toasted over a campfire or in a wood fired oven but, if youre using a broiler, move the oven rack to the lowest height and preheat the broiler.
3. Top half the graham crackers with marshmallows and drizzle with melted chocolate, to taste; place crackers on a baking sheet and place under the broiler to melt for 1 minute, keeping the oven door open and watching closely ensure marshmallows dont burn.
4. Remove from oven, top with a second graham cracker and serve.
5. Note: Any unused marshmallows can be refrigerated in an airtight container for up to a week.
See more: Comfort Food, Chocolate, Dessert, Bake