Neely's s'mores

GrahamCrackers.md

Yield

Approximately 20 3-inch crackers

Ingredients

• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 3/4 cup unsalted butter, room temperature
• 1/2 cup dark brown sugar, packed
• 1/4 cup dark amber honey
• 1 tablespoon pure vanilla extract

Procedure

1. In a medium bowl, whisk together both flours, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar on medium speed about 3 minutes. Beat in honey and vanilla.
3. Add the flour mixture and beat just to combine. Form a ball of dough, wrap with plastic and press it flat. Allow dough to chill at least 30 minutes to overnight.
4. Preheat oven to 350 degrees Fahrenheit. Line 2 sheet trays with parchment paper.
5. Generously dust a work surface iwth flour and roll out dough to 1/8 inch thickness. Using a pizza cutter, cut 3-inch strips vertically. Cut 3-inch strips again horizontally to form 3-inch squares.
6. Place crackers on parchment-lined sheet tays and use a toothpick or wooden skewer to decorate the crackers with dots. Bake 15--20 minutes until the edges are golden brown. Allow to cool, completely removing from sheet trays.

MapleMarshmallows.md

Yield

Approximately 2 dozen 2-inch marshmallows

Ingredients

• Vegetable oil, for brushing
• 4 envelopes unflavored gelatin, about 3 tablespoons
• 1 1/3 cups ice cold water, divided
• 2 cups granulated sugar
• 1 1/3 cup maple syrup
• 1/2 teaspoon sea salt
• 2 teaspoons pure vanilla extract
• 1 cup powdered sugar

Procedure

1. Brush a 9-by-13-inch glass pan with vegetable oil and line with parchment paper. Brush parchment paper with oil and set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 2/3 cup water. Allow gelatin to soften.
3. In a medium saucepan, combine remianing 2/3 cup water, granulated sugar, maple syrup, and salt. Bring to a boil over high heat, stirring to dissolve sugar. Cook without stirring until mixture registers 240 degrees Fahrenheit on a candy thermometer.
4. With mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Increase speed to high and beat mixture until very thick, about 10 minutes. Add vanilla just to incorporate.
5. Pour the mixture into the prepared pan, smoothing the top with an offset spatula. Allow to cool at room temperature until firm, about 3 hours.
6. Un-mold marshmallow onto a work surface dusted iwth powdered sugar. Remove parchment paper and dust top of marshmallow with more powdered sugar. Using a lighly oiled knife, cut marshmallow into 2-inch squars. Roll each marshmallow in powdered sugar before storing in an airtight container.