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Recipe for 60’s Indoor S’Mores with Homemade Graham Crackers by Dawn’s Recipes

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Recipe for 60's Indoor S'Mores with Homemade Graham Crackers by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 60’s Indoor S’Mores with Homemade Graham Crackers. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr 21 min to make this recipe. The 60’s Indoor S’Mores with Homemade Graham Crackers recipe should make enough food for 4 servings.

You can add your own personal twist to this 60’s Indoor S’Mores with Homemade Graham Crackers recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 60’s Indoor S’Mores with Homemade Graham Crackers recipe.

Ingredients for 60’s Indoor S’Mores with Homemade Graham Crackers

  • 12 marshmallows, recipe follows, or store-bought
  • 8 graham cracker squares, recipe follows
  • 2 milk chocolate bars, the kind that can be broken into squares
  • 4 tablespoons water
  • 4 tablespoons light corn syrup
  • 12 tablespoons sugar
  • 2 egg whites
  • 1 tablespoon gelatin
  • 2 tablespoons cold water
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1 1/4 cups whole-wheat flour
  • 1/2 cup light rye flour (rye flour can be found in health food stores)
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold butter, cut into pea-size bits
  • 2 tablespoons honey
  • 2 tablespoon molasses
  • 1/4 cup cold water
  • 1 teaspoon vanilla extract

Directions for 60’s Indoor S’Mores with Homemade Graham Crackers

  1. If you’re not making the s’mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you’re serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe “kisses” of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.
  2. Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to “soft-ball” stage, or about 235 degrees F.
  3. Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip.
  4. In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.
  5. Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

Cookware for your recipe

You will find below are cookware items that could be needed for this 60’s Indoor S’Mores with Homemade Graham Crackers recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Chocolate Cookie Recipes
  • Cookie – A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.In most English-speaking countries except for the United States, crunchy cookies are called biscuits. Many Canadians also use this term. Chewier biscuits are sometimes called cookies even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes “dunked”, an approach which releases more flavour from confections by dissolving the sugars, while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.
  • Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
  • American – American(s) may refer to:
  • Sugar Cookie
  • Sugar – Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two monosaccharides joined by a glycosidic bond. Common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Table sugar, granulated sugar, and regular sugar refer to sucrose, a disaccharide composed of glucose and fructose. In the body, compound sugars are hydrolysed into simple sugars.Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, and is the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.Sugars are found in the tissues of most plants. Honey and fruit are abundant natural sources of simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea). The average person consumes about 24 kilograms (53 lb) of sugar each year, with North and South Americans consuming up to 50 kilograms (110 lb) and Africans consuming under 20 kilograms (44 lb).As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health. Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, and tooth decay. Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. In 2015, the World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy intake.
  • Kid-Friendly
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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