S'mores
- Details
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Description
Simple campfire food upgraded for big people. Making your own marshmallow is incredibly easy and you'll be astonished by the taste and texture compared with factory/supermarket brands. First, some explanation for you non-North Americans:
S'mores: http://en.wikipedia.org/wiki/S%27more
Graham crackers: http://en.wikipedia.org/wiki/Graham_cracker
Makes 14-16 large s'mores (7cm/2.75"squares)
Ingredients
750g/1.5lbs high quality chocolate (I had Pamaco, Idilio Origins, and some Valrhona)
Fleur de Sel or other sea salt
Marshmallow
powdered sugar + parchment paper
18g gelatin sheets (3Tb gelatin powder)
120ml/.5 cup cold water
450g/1lb sugar
1Tb light corn syrup
120ml/.5 cup water
4 egg whites
2 tsp vanilla extract
Graham crackers
350g cake flour
50g whole wheat flour
55g/2oz dark brown sugar
1 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
85g/3oz butter, room temperature
120ml/.5cup honey
1 tsp vanilla extract
80ml/ 1/3cup water
Candied orange peel (optional)
1 orange peel, cut into thin strips
250mL/1 cup water
250g/1 cup sugar
Instructions
Marshmallows:
1. Line a 20x30cm/9x13" baking pan (or close) with parchment and sprinkle the bottom with powdered sugar(to keep the marshmallow from sticking)
2. Soak the gelatin sheets in the cold water until softened. Add both sheets and water to a small saucepan and heat until melted. Keep warm
3. Combine sugar, corn syrup and remaining water in another saucepan and heat over medium heat.
4. Put egg whites into a large mixing bowl and beat until frothy while the sugar mixture heats (stop before soft peaks)
5. Heat the sugar mixture until 120C/245F then remove from heat.
6. Resume whipping the egg whites at high speed while slowly adding the sugar mixture. Add in the gelatin as well.
7. Continue whipping for 7-9 minutes or until a light, fluffy marshmallow creme texture has formed.
8. Pour the mixture into the baking pan and allow to cool and rest until solidified (6-12 hours)
9. To make individual marshmallows, invert the pan onto a surface and remove the parchment. Use kitchen scissors to cut individual cubes. Store covered for up to a week.
Graham crackers:
1. Combine flours, sugar, baking soda, salt, and cinnamon in a large mixing bowl. Mix at medium speed until all ingredients are combined
2. Switch to a dough hook attachment on the mixer and add butter, honey, vanilla and water. Mix until sticky dough is formed. May require a bit more water, but do not overmix
3. On a well floured surface, rollout the dough to 3mm/ 1/8" thick. I cut out 7cm/2.75" squares with a ravioli cutter. Mark each cracker with holes using the blunt end of a wooden skewer or similar.
4. Bake the crackers at 165C/325F for 15 minutes. Do not overbake. Remove and allow to cool completely. Store covered.
Candied orange peel:
1. Remove white pith from inside of peel.
2. Bring water to a boil and blanch the peel pieces for 2 minutes.
3. Remove the peels and add sugar. Bring mixure to a boil, stirring to dissolve sugar. Heat to 235F/112C (soft ball stage)
4. Reduce heat to medium-high and add orange peels once again. The mixture should still be slowly boiling. If not, increase heat.
5. Continue cooking for about 10 minutes until the mixure is amber in color.
6. Remove peels to a plate or non-stick surface to cool.
Final assembly:
1. Heat a grill or broiler and toast marshmallows individually until beginning to blacken.
2. To assemble the s'more,start with 1 cracker on the bottom, add chocolate piece, a pinch of sea salt, the toasted marshmallow, a piece of orange peel, then finally the top cracker.