Homemade S’mores

Marshmallows:

• 1 cup of water
• 3 envelopes of unflavored gelatin
• 1 /2 cups of granulated sugar
• 1 cup of light corn syrup
• 1/4 tsp of himalayan Salt
• 2 teaspoons of pure vanilla extract
• 2-3 cups of sifted powdered sugar

Chocolate:

• 1/4 cup cacao or cocoa powder
• 3 tbsp coconut oil (substitute with cocoa butter for harder chocolate)
• 3 pure honey, maple, or agave
• Optional: extracts, cocoa nibs, chia seeds, or other add-ins.

Graham Cracker:

• 1/4 cup softened grass-fed butter
• 1/3 cup honey (or maple syrup)
• 1/4 tsp pink Himalayan salt
• 1 /2 cups white whole wheat flour
• 1 tsp baking soda
• 1 1/2 tsp cold water

Marshmallows:

• Line a 13×9-inch sheet pan with parchment paper, cutting the corners so the paper lays flat. Sift 3 tsp of powdered sugar over the paper.
• Whisk 1/2 cup of water and gelatin together in the bowl of a stand mixer. Allow to soften for 15 minutes.
• Place granulated sugar, corn syrup, salt, and the 1/2 cup of water in a large saucepan and cook over medium heat until the mixture comes to a boil.
• Cover the pot and boil for 2 minutes, remove the lid increase the heat to high and boil without stirring until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
• Turn the mixer on low and pour the hot syrup into the gelatin and beat until the mixture has tripled in volume. Add vanilla extract and beat until incorporated, about 30 seconds.
• Scrape the mixture into the prepared pan and sprinkle with 3 more tsp of powdered sugar. Allow to sit for 8-12 hours.
• Remove from the pan. With a sharp knife cut into small marsh cubes. Toss the marsh cubes in a bowl of powdered sugar and knock off the excess. Store the marshmallows in an airtight container.

Chocolate:

• Gently warm the oil if not already melted.
• Combine all ingredients in a bowl and stir thick.
• Pour into flat container, molds, or smush between layers of wax paper.
• If using coconut oil, chill in freezer until solid. If cocoa butter, allow the chocolate to set and break away from the molds.

Graham Cracker:

• In a stand mixer bowl, cream the butter and honey together until smooth and pale.
• To the butter mixture, add salt, whole wheat flour, and baking soda.
• Gradually add cold water and mix gently until a dough forms.
• Cover and refrigerate for at least 30 minutes.
• Preheat the oven to 350 degrees and line a sheet with parchment paper.
• On a floured surface, shape the dough into rectangles and roll out until 1/4 inch thick.
• Use a little water to pinch together any cracks in the dough.
• Precut graham crackers and place them on the parchment paper.
• Use a fork to gently poke holes into the crackers. Brush with almond milk or your milk of choice.
• Bake for 15-20 minutes until golden brown. Let cool completely before serving. Store in an airtight container for up to 5 days or in the freezer for up to 4 months.