Monday, February 8, 2010

S'mores Cups

Sometime in early December my friend Shannon had a little competition/dinner party. Contestants were asked to make something either s'mores flavored or s'mores structured - my favorite was something like chicken and fresh mozzarella sandwiched on thin toast. My own idea was to make a graham cracker cup, fill it with marshmallow and chocolate, and put another graham cookie on top. I've made these 3 times since that first day I worked out the components, and worked out some of the kinks. These are definitely the kind of thing you want to make on a day you've got free time, because the graham dough has to be chilled repeatedly and there's no denying, marshmallow is messy. In fact, the first version of these won the "Hottest Mess" award that night. I've cleaned it up a bit since then, don't worry. These are now a permanent part of my christmas cookie collection, but they're great any time of year, and you can put them in the oven to toast the marshmallow....mmmmm...

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'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 350ยบ 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.