Day 5: S'mores Cookies with Homemade Marshmallows5:00 AM
Making Homemade Graham Crackers naturally led me to want to try them as S'mores. And graham cracker pie crust, but I'm trying to stay focused on cookies right now... :) If I was going to attempt a s'more with homemade graham crackers, I decided it would only be right to make Homemade Marshmallows to go along with them. Because making homemade marshmallows in the middle of an insanely busy week is perfectly normal, right?
As I was researching different marshmallow recipes, I found that almost all of them called for corn syrup. Generally speaking, that's one of the few ingredients I really try to avoid when cooking. Not only is it not good for you, but I'm allergic and have to be really careful how much I ingest. When I found a recipe that didn't use corn syrup, I was really excited!
These S'mores Cookies are super yummy! It's a 3-part recipe, including my Homemade Graham Crackers, Homemade Marshmallows, and Chocolate Ganache. The marshmallows need to cure overnight, so they should be made at least a day in advance. I would recommend making the marshmallows and cookie dough and allowing the dough to chill overnight while the marshmallows cure. The next day you can bake the cookies while prepping the ganache and cutting out the marshmallows.
S'mores Cookies (from scratch)
- Homemade Graham Crackers (see recipe)
- Homemade Marshmallows (Recipe below)
- Chocolate Ganache (recipe below)
(recipe from The Clever Carrot)
- 1/2 cups plus 1/4 cups Water
- 3 Packets (3 Tbsp) unflavored powdered gelatin
- 2 cups Sugar
- 1/2 cup Evaporated Milk (NOT sweetened condensed)
- 1 Tbsp pure vanilla extract
- 1 1/2 cup powdered sugar
- 1/2 cup corn starch
- *candy thermometer*
Using an 8x8" square pan, or a 9x13" rectangular pan, cut parchment paper to fit inside, with about 2 inches of overhang on each side. (This will serve as "handles" for easy removal.)
Generously coat the bottom and sides of your pan with cooking spray. Line with the parchment paper.
Pour 1/2 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the top, and allow to soften - 10 minutes or so.
In a large saucepan (make sure it's big, since the mixture will bubble up at least double!), combine the sugar, evaporated milk, and 1/4 cup water. Whisk over low heat until sugar has dissolved.
Bring the mixture to a gentle boil. Immediately reduce to a simmer, until a candy thermometer registers 250 degrees F. Do not stir at this point.
Pour the hot syrup into the gelatin mixture and beat on low speed until incorporated. Add the vanilla to the bowl.
Increase the speed to high and beat until thick and glossy, and tripled in volume, 10-15 minutes.
Using a rubber spatula, quickly scrape out the mixture into the prepared pan. Lightly coat your spatula with cooking spray and smooth out the top, pushing it out to the edges. The marshmallows set very quickly, so work fast and don't worry about getting every last bit out of the bowl or making the top absolutely perfect.
Allow the marshmallows to set for at least 8 hours - overnight - uncovered and at room temperature.
Once the marshmallows have set, sift the powdered sugar and cornstarch into a large mixing bowl.
Sift some of the mixture over the top of the marshmallows and a cutting board. Using the parcment handles, remove the marshmallows from the pan and place onto your board.
Cut the marshmallows into 1-inch squares, being sure to dust your chef's knife/kitchen scissors/pizza wheel with the powdered sugar mixture.
Toss the marshmallows in the mixture to prevent sticking. Shake marhsmallows gently in a sifter to remove excess powder. Store in an airtight container for up to 2 weeks.
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
In a microwave safe bowl, heat chocolate chips and cream for 30 seconds at a time, stirring after each time. When chocolate is halfway melted, stop heating and stir until smooth.
To Assemble S'mores Cookies
Spread about 1 tsp chocolate on the bottom of each cookie. Place a homemade marshmallow on one of the cookies.
Using a kitchen torch, gently roast the marshmallow (or carefully do it over your kitchen stove burner - I may or may not have survived college by roasting marshmallows that way...)
Top the marshmallow with the other cookie and enjoy!