Easily serves 10 – 12 people for dessert. If you’re thinking about making this dish tonight stop. Graham’s need to be made 1 to 2 days ahead of time
For Graham Cracker
- 2 cups whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup margarine, melted
- 1/2 cup packed brown sugar
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 egg
For Maple Marshmallow
- Powdered sugar, as needed (about 1/2 cup)
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 5 egg whites
- 2 packets Knox gelatin
- ½ teaspoon Cream of Tartar
- 1 oz. maple extract
For Chocolate Bark
- 3 lbs. milk chocolate
Directions for Graham Cracker
- In bowl of mixer with whisk attachment add whole wheat flour, all-purpose flour, baking powder and baking soda. Combine on medium speed for 2 minutes.
- Change mixer attachment to dough hook. Add margarine, brown sugar and honey until light and fluffy. Add vanilla and egg. Cover dough and refrigerate overnight.
- Preheat the oven to 350 dF. Divide the chilled dough into quarters. On a well floured surface, roll the dough out one quarter at a time until about 3/16” thick. Divide into desired shapes (I did acute triangles) using a knife. Place rectangles onto ungreased cookie sheets. Prick with a fork. Lightly sprinkle with ground cinnamon before baking.
- Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
(I highly suggest making these 2 days before serving.)
Directions for Marshmallow
- Combine the granulated sugar, corn syrup and 1/2 cup cold water together in a heavy-bottomed pot with a candy thermometer. Bring to a boil and cook to a temperature of 225 dF.
- While the sugar is cooking, add the egg whites to the mixer. Dissolve the gelatin in 1/4 cup of water to activate gelatin. (if you happen to be drinking at this point use the Dragon’s Milk to dissolve the gelatin)
- Once the sugar reaches 225 dF, remove from the heat and stir in the gelatin. Turn on the mixer to high speed while the gelatin is dissolving. With the mixer running on high, whip the egg whites to soft peaks and then stream the hot sugar into the egg, building an emulsion as you combine the two. If the stream is too fast, the egg will break. Add the cream of tartar if peaks don’t form. GO SLOW!
- Once all the sugar has been incorporated into the egg, a meringue is formed. Add maple extract. Combine for an additional 2 – 3 minutes. Stop the mixer and place the marshmallow goo into a gallon size plastic close-able freezer bag. Cut small corner off of bag. Onto a powdered sugared prepared baking sheet squeeze out marshmallows into egg-yolk sized dollops. Coat the tops of the marshmallows with another thin dusting of powdered sugar after piping. Let the marshmallow air dry for 2 hours.
Directions for Chocolate Bark
Melt the chocolate in microwave or double boiler on high until melted through. Pour the melted chocolate on wax-paper lined baking sheet into one large sheet about 1/8 inch thick. Cool to room temperature and break into large pieces.
For this dish I plated graham crackers and chocolate bark in ramekins standing up and put on one side of plate. I then added marshmallow’s to plate and allowed my guests to put combine s’mores as they saw fit.
Suggested Pairing: New Holland Brewing Company’s Dragon’s Milk