S’Mores Revisited


Finished photoReinterpreting S’Mores is one of the fun things about being a pastry chef.  This version of S’mores is a perfect example as it keeps the classic components but changes them up a bit.

Homemade graham crackers are topped with homemade marshmallow crème then topped off with hot fudge. Like I said, all the components of a really good S’more.

When my boys were little I made graham crackers for them. They are quite simple. The dough is a bit sticky but rolling it between sheets of waxed paper solves that problem. Both honey and brown sugar sweeten the whole wheat flour. Equal parts of whole wheat and all purpose flour are used in this recipe. Using a pizza cutter facilitates the cutting and the traditional holes are made with the back end of a wooden skewer for best results. It makes the perfect size hole when baked.

The graham crackers can be baked soft or crisper as desired by simply baking longer or shorter.

The marshmallow crème stands in for the traditional marshmallow. It can be piped on the graham cracker or simply dolloped on.  It is like the Marshmallow Fluff in the grocery stores but better.  It can be made weeks ahead and stored in the refrigerator.  Stir it before using it.

The final twist in this version os S’Mores is a deeply chocolate hot fudge sauce. Instead of sandwiching the graham crackers for this S’more, I use the graham cracker as the base, dollop on the marshmallow crème and top it with the hot fudge sauce.  This sauce can also be made weeks ahead and used anywhere a chocolate sauce is needed.  Reheat or microwave it gently t heat it but do not get so hot it melts.

Graham CrackersIngredients 1 1/4 cup whole wheat flour (170 grams or 6 ounces)
1 1/4 cup all purpose flour (170 grams or 6 ounces)
2/3 cup brown sugar (130 grams or 4 1/2 ounces)
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, cold cut into small pieces (114 grams or 4 ounces)
1/4 cup honey
1/4 cup milk
1 teaspoon vanilla

Preheat oven to 350 degree. Line two baking sheets with parchment. Set aside.

Place the flours, sugar, salt and baking soda in the bowl of a food processor. Dry ingredients in processorPulse to mix. Dry ingred. processedAdd the cold butter and pulse to cut in until indistinguishable.Butter inButter processed

Combine the honey, milk and vanilla. liquidsPour it over the ingredients in the processor liquids in processorand process to form a ball. Dough forming a ballRemove from the processor Dough poured outand knead it several times to bring it together.  Shape into a ball and flatten slightly.   Dough Shaped upDivide the dough in half (360 grams or 12 3/4 ounces).

Roll one piece between wax paper into a 12″x6″ rectangle. Rolled outIt will be about 1/4 inch thick. Square the sides with a tapping with a ruler.  Squaring sidesCut into desired size. I cut mine into 3 inch squares. I mark the dough in half from the 6 inch side through the waxed paper.

Marking verticallyMark every 3 inches horizontally.

Marking horizontally 2Marking horizontally 3Mark across the dough with the ruler.

Marking horizontally 4Marking horizontally5Marking horizontally 6

Remove the top piece of paper and cut the cookie with a pizza cutter.Cutting crackersCutting horizontally Place the bottom piece of waxed paper with the cookies on it in the freezer for 5 to 10 minutes. This will make them much easier to remove without stretching them out of shape. Place the cookies on a baking sheet about an inch or more apart as they will spread somewhat.Full Baking Sheet

Allow them to soften slightly and then, using the flat end of a wooden skewer,Skewer make holes in whatever pattern you wish.Holes 1Holes 2Tray with holesBake for10 minutes, turn the pan and bake another 3 to 6 minutes depending upon whether you want them soft or crisp.   They should be set but somewhat soft coming from the oven. They will become crisper as they cool.Baked Crackers 2

Remove the cookies to a rack to cool. Stored in an airtight container, these graham crackers will last for a couple of weeks.

Yields: 16 – 3″ Square Graham Crackers.

Marshmallow CrèmeMarshmallow Inredients1/3 cup water
1 1/4 cup corn syrup
3/4 cup sugar (150 grams or 5 1/3 ounces)
4 large egg whites
2 tablespoons vanilla

In a small saucepan, bring the water, cornsyrup and 1/2 cup  (100 grams or 3 1/2 ounces) sugar to a boil.Sugar/water in pan

Wash the sides of the saucepan down with a pasty brush (not plastic) dipped in cold water.  Continue to boil hard until a candy thermometer reaches 240 degrees.syrup boiling

In the meantime, place the egg whites in a clean mixing bowl fitted with a whisk. egg whites in mixing bowl Beat until soft peaks Egg Whites before sugarand slowly add the remaining 1/4 cup sugar (50 grams or scant 2 ounces) to the soft peak stage. Sugar in If the whites get done before the syrup, reduce the speed to the lowest and keep mixing.  Do not turn off the mixer.

When the syrup comes to temperature, raise the speed of the mixer to medium and slowly drizzle into the whites.syrup in

Turn the mixer to medium and beat until it begins to thicken.  Reduce the mixer to low and add the vanilla. vanilla inBeat just until it thickens and is creamy.  Do not overbeat as it becomes difficult the handle.  Yield:  About 5 cups

Hot Fudge SauceIngredients 6 ounces semisweet chocolate
1 cup half and half
1 stick butter (1/2 cup or 4 ounces)
1/2 cup sugar (100 grams or 3 1/2 ounces)
1 teaspoon vanilla

Combine all but the vanilla in a saucepan.  Ingredients in panBring to a boil over low heat and boil for 3 minutes.  BoilingAdd vanilla.  Cool completely and store in the refrigerator.  Warm slightly before using.  If it is too thick, thin with half and half or water.  Approximately 2 cups

Graham Crackers
Marshmallow Crème
Hot Fudge Sauce
Sea Salt, optional

Place a cracker on a serving plate. Spoon or pipe the marshmallow crème on top. Drizzle with the hot fudge sauce. Sprinkle lightly with sea salt if desired.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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6 thoughts on “S’Mores Revisited

    1. hfletcher Post author

      Hi Barb – Yes, it’s like Marshmallow Fluff in the stores. Store it in the refrigerator for weeks at a time. Stir is down before using it. Thanks for the question, I will amend the article to reflect this.

    1. hfletcher Post author

      Hi Vicki – Thanks for the comment. What was an interesting surprise to me is these are not overly sweet even with the marshmallow and hot fudge.

  1. manisha

    Its on my baking list now. Actually I liked this version more then ususal s’ mores. For sometime I was looking for a good recipe of marshmallow cream and here you posted it! Many thanx..

    1. hfletcher Post author

      Hi Manisha – The big trick with the marshmallow creme is not to overheat it. This was a fun recipe that I wouldn’t have thought of if I hadn’t been asked to make it at the restaurant.

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