Stormy Weather? Try This Recipe For Indoor S'mores!

Into every life a little rain must fall, that is a concrete fact of existence. But should a passing shower douse the campfire before the s'mores have been toasted? Well, that thought is just too much to bear.

To stave off such an unspeakable tragedy, we've created Indoor S'mores. They're a gooey, honey-sweet homemade marshmallow-y treat with a hint of chocolate and a buttery graham cracker crunch. Everything a proper s'more should be, no flame necessary.

This summertime delight can be prepared in any home kitchen, perfect for soggy backyard campers who come rushing in from a downpour. We also find Indoor S'mores to be a welcome consolation prize for anyone who finds one's self jonseing for the great outdoors' greatest dessert, but can't seem to steal a weekend off of work for a even the quickest campfire getaway.

Not that we know any poor soul such as this. But if we did, we'd surely show up at their tiny Brooklyn apartment (hypothetically speaking, of course) with a whole tray of Indoor S'mores. And also a  bunch of really good ghost stories, and maybe a flashlight or two, to add some verisimilitude to the whole operation. Just an idea. 

 

Indoor S’mores

Makes about 42 squares

 

For the Graham Cracker Base and Crumb Topping:

2 1/2 cups (6 sticks) unsalted butter

1/2 cup plus 2 tablespoons firmly packed dark brown sugar

1/2 cup plus 2 tablespoons cup granulated sugar

1/2 cup plus 2 tablespoons light-bodied honey, such as clover or wildflower

3 3/4 cups graham or whole-wheat flour

2 1/2 cups all-purpose flour

2 1/2 teaspoons kosher salt

3/4 teaspoon ground cinnamon

6 ounces bittersweet chocolate, chopped

 

For the Marshmallow Middle:

3 envelopes unflavored gelatin (about 3 tablespoons)

2 cups sugar

1/4 cup light-bodied honey such as orange blossom or clover

1/4 teaspoon kosher salt

2 large egg whites

1 tablespoon vanilla extract

 

1. First, make the graham cracker base and crumb toppling. In the bowl of an electric mixer cream the butter, sugars, and honey until smooth. In a medium bowl combine the flours, salt, and cinnamon. Add the dry ingredients to the mixer and beat until the dough just comes together.

2. Divide the dough into 2 pieces, 1 piece roughly twice the size of the other. Wrap the dough pieces in plastic and pat into rectangles. Chill the dough in the refrigerator for at least 1 hour and up to 2 days before rolling out.

3. Preheat the oven to 325°F. Lightly grease 2 rimmed baking sheets or line with parchment.

4. Place the larger piece of dough into 1 of the prepared baking sheets and roll or press the dough to fit the entire sheet. Turn the remaining piece of dough out onto a lightly floured surface, and roll into a rectangle about 1/8-inch-thick. Carefully transfer the dough to the remaining prepared baking sheet. Bake until the graham crackers are golden brown, 15 to 18 minutes and transfer the baking sheet with the smaller piece of cracker to a wire rack to cool completely.

5. Take the baking sheet with the larger graham cracker out of the oven. Scatter the chocolate pieces all over the graham cracker base and return it to the oven until the chocolate melts enough to spread, about 1 minute. Use a spatula or butter knife to spread the melted chocolate all over the graham cracker base and transfer to a wire rack to cool completely.

6. While the graham crackers are cooling, make the marshmallow middle. Place the gelatin in 1 cup of cold water to bloom. Place a candy thermometer in a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, and the mixture reaches 240°F.

7. As the sugar mixture begins to bubble, use an electric mixer to whisk the egg whites until soft peaks form. When the sugar mixture has come up to temperature, carefully pour it into the egg whites while whisking. Continue whisking until the mixture has cooled slightly, about 1 minute, then add the gelatin and water mixture and the vanilla. Continue whisking until the mixture begins to thicken and quadruples in volume, 5 to 7 minutes.

8. Scrape the marshmallow onto the chocolate-topped graham cracker base and smooth the surface with a spatula. Take the smaller piece of graham cracker and crumble it, sprinkling the crumbs all over the top of the marshmallow. As the marshmallow sets, the crumbs will stick to it. Allow the s’mores to set for 4 hours or overnight at room temperature. Cut the s’mores into squares before serving. Or, wrap well in plastic and store in the refrigerator or at room temperature. The s’mores will keep for about 2 days at room temperature, up to 4 days if chilled. 

 

Comments

[Coach Outlet Online]

Little drops of water, little grains of sand, make the mighty ocean and the pleasant land.

[Lidian]

What a terrific idea - I was just looking for something like this awhile back, so will definitely try these this winter!

[Ice Chest Coolers]

I'm really thankful that someone over the years have shared ideas and recipes about indoor s'mores. It creates good memories for those you've shared it with!

[Vermont Ski]

I bet I have to thank you for this yummy recipe. Big thanks! :D

[UGG Plumdale Boots]

Will this kind of Valentine's Day message reach the one you love? Well, just make sure he or she reads the newspaper.

[terrine recipes]

I would love to try your recipe. Nothing like biting into those chewables during the rainy days.

[philippines real estate]

Thank you for sharing your recipe! I tried making s'mores before but I burned it. I forgot how sensitive marshmallows are with fire.

[beef jerky]

This looks so delicious. I think you should rename this to S'mores cake.