This marshmallow recipe can also be used to make marshmallows (pour into a plastic wrap-lined, well-greased 9" square pan and refrigerate before cutting & dust with a 1:1 mix of cornstarch and powdered sugar), and the graham crackers are delightful rolled out thin and cut into shapes (or rectangles if you wanna be boring about it). I have been toying with the idea of making adorable s'mores sandwiches with some animal cookie cutters...you'll see when it happens. If using this recipe to make marshmallows for anything besides filling these cookies, I strongly recommend doubling it.
Graham Cracker Cups
2 1/2 cups all purpose flour
1 cup dark brown sugar
1 tsp baking soda
3/4 tsp kosher salt
7 tbsp unsalted butter @ room temperature
1/3 cup honey
5 tablespoons milk
2 tablespoons vanilla
In a large bowl, combine the flour, brown sugar, baking soda and salt. Add the butter with a pastry blender and set aside.
In a small bowl, whisk the milk, honey, and vanilla. Add the liquid to the dry ingredients and mix until it barely comes together. Turn out onto a piece of plastic wrap, smashing it down to about 1" thick, and freeze for half an hour or until workably firm.
Roll teaspoonfuls into balls and place into greased mini-muffin pans. Chill until firm again.
Bake in a 350º oven for 15 minutes or until browned. Around 10 minutes in, remove them from the oven and press a large pit into the center using the top of a spice bottle or a wine cork. Let cool until touchable before removing them from the pan - i find a twist-and-lift method works best.
Fill with a thin layer of melted baker's chocolate and some marshmallow, then drizzle melted baker's chocolate on top.
1 1/2 envelopes unflavored gelatin
1/4 cup cold water
1 cup granulated sugar
1/3 cup light corn syrup
1/8 cup water
1/8 tsp salt
3 tsp vanilla extract
In a large bowl, sprinkle the gelatin over the 1/4 cup cold water. Set aside.
Whisk together the sugar, corn syrup, and 1/8 cup water in a sauce pan - not a double boiler, it won't get hot enough. Bring to a rapid boil, stirring occasionally, and keep it there 1 minute. With a mixer on high speed with a whisk attachment, (or your arms and a good whisk), pour the syrup in a thin stream into the gelatin. Do not stop whisking. Add the salt and continue to beat for about 12 minutes. Beat in the vanilla.
Pour by teaspoonfuls into cooled graham cups. Let cool or refrigerate before adding chocolate.