Grown up s’mores recipe, made with homemade Saint Germaine infused marshmallows, dark chocolate and homemade graham crackers.
For the Marshmallows:
1/2 cup water
1/4 cup St. Germaine Liqueur
3 (.25 ounce) packages unflavored gelatin
2/3 cups light corn syrup
1 3/4 cups white sugar
1 tablespoon lemon juice
1/4 cup cornstarch
1/4 cup powdered sugar
For the Vegan Graham Crackers
1 1/2 cups all-purpose flour
1 cup graham flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup Earth Balance coconut spread at room temperature (or 2 sticks of butter for non vegan)
3/4 cups light brown sugar
1/4 cup almond milk
Dark Chocolate Bows
1 bar of dairy free dark chocolate (I find mine at Trader Joes)
Silicone Bow mold (I used wilton)
For the Marshmallows:
Line a 9×9 inch baking dish with plastic wrap that’s sprayed with non-stick cooking spray. Spray additional piece of plastic wrap to cover the top and set aside.
Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.
While gelatin is soaking add 1/4 St. Germaine, corn syrup and white sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute.
Pour hot sugar mixture into gelatin and beat on high, using a whisk attachment. Beat for 12 minutes until mix is fluffy and forms stiff peaks. Add in lemon juice and mix until just combined.
Pour mixture into baking dish using a greased spatula to smooth top. Cover marshmallow mixture with remaining prepared plastic wrap, pressing down lightly to seal.
Allow to rest for 4 hours, or overnight.
Mix together cornstarch and powdered sugar in a dish. Using greased scissors, or a knife, cut the marshmallows, dredging lightly in the cornstarch mixture and they’re ready to enjoy.
Store in airtight container.
For the Graham Crackers
Add first 5 ingredients into a bowl, mix together and set aside.
Combine coconut spread, brown and brown sugar in the bowl of a stand mixer and mix on medium speed for a few minutes until fluffy.
Reduce speed to low and add dry ingredients. Mix until combined.
Once combined, slowly pour in almond milk and mix until fully incorporated.
The place dough between two sheets of parchment paper and roll to 1/8″ thick.
Move rolled dough to refrigerator to chill for 10 minutes.
Preheat oven to 350.
Line a baking sheet with parchment paper.
Remove dough from fridge and cut into shapes using a cutter of your choice.
Bake for 10 minutes until the edges are golden brown.
Heat chocolate at 30 second intervals in the microwave until completely melted.
Pipe melted chocolate into the molds and lightly tap on a solid surface to evenly distribute.
Place in fridge to chill for at least 1 hour.
Dark Chocolate Saint Germaine S’mores Assembly:
Once chocolate bows have completely chilled, remove from molds and begin assembling your S’mores. You will need 2 graham crackers, 1 marshmallow and 1 chocolate bow for each sweet sandwich.