Chocolate smores from scratch: homemade chocolate grahams and honey marshmallows sandwich sweet mission dried figs for craveable chocolate s'mores.
Heat oven to 325F.
In a medium bowl, whisk together the confectioner’s sugar, two flours, cocoa powder, baking powder, salt, and cinnamon.
Add the softened butter and mix with clean hands or a wooden spoon until the butter is completely worked into the flour.
Stir the molasses and water together very well and pour into the flour mixture.
Mix with a wooden spoon until you have a sticky, soft dough.
Liberally flour a work surface with all purpose flour, place the dough on the floured surface, and sprinkle a generous amount of flour on top of the dough. Knead a few times with your hands until the dough is relatively smooth. Note: dough will be soft.
Divide the dough in half and place each half on a sheet of parchment paper. Roll each half, flouring as necessary, into a rough rectangle approximately 1/8” thick.
Use a pizza cutter to cut an even rectangle about 12” x 9”. Prick each sheet of dough all over with a fork. Evenly sprinkle on some sanding sugar and roll lightly with the rolling pin so it adheres.
You may re-roll the scraps from each rectangle to make a few extra crackers if you like.
Move each rectangle of dough, parchment and all, onto a sheet pan.
Bake one pan at a time for 15-17 minutes until the crackers look dry and are starting to color around the edges.
Remove from the oven and use a pizza cutter to cut each rectangle of dough into 12 crackers (4 by 3).
Allow the crackers to cool on the parchment for 5 minutes and then transfer to a rack to cool completely. Crackers will crisp as they cool.
Store in a self-sealing bag at room temperature for up to 5 days.
Spray a half sheet pan liberally with pan spray. Evenly sift on a thick layer of cornstarch across the bottom and the sides of the pan. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, place ½ cup of the cold water and the granulated gelatin.
Stir to combine and set aside.
In a 3-quart saucepan, combine the rest of the cold water, the sugar, salt, honey and corn syrup.
Bring to a boil, put the lid on the pan, and allow to boil for a minute. Note: Because of the impurities in the honey, the syrup will expand quite a bit more than you think it will, so use a pan that seems much larger than you think necessary.
Remove the lid and cook the syrup to 240F. Check the temperature by using a clip-on candy thermometer or testing frequently with an instant read thermometer.
Once the syrup reaches 240F, immediately turn the mixer on low speed and pour all the syrup into the bowl, letting it run down the inside of the bowl rather than pouring it onto the whisk.
Slowly turn up the speed to medium and then high speed and whip until the marshmallow has tripled in volume and is very thick and shiny, about 10 minutes. Add the vanilla and continue to whip for a minute to incorporate.
Spray a silicone spatula with pan spray and scrape the marshmallow onto the prepared sheet pan. Spray the back of an offset spatula with pan spray and use that to spread the marshmallow evenly in the pan.
Sift a liberal amount of confectioners’ sugar evenly over the marshmallow (enough so you cannot see any shiny marshmallow under the thick coating of sugar.
Let the marshmallow sit out at room temperature, uncovered, for 12 hours.
Cut around the edges of the marshmallow and turn it out onto a clean work surface. Brush off the excess sugar and cornstarch, and put it in a large self-sealing bag.
Use a pizza cutter to slice the finished marshmallow into 1 ½” squares.
Place a few cut marshmallows at a time into the bag and shake to coat the cut sides with the cornstarch/confectioners’ sugar mixture. Store in the bag at room temperature for up to a week.
In a medium saucepan, combine all ingredients except the figs.
Bring to a boil, and boil for 5 minutes.
Add the whole dried figs, bring the mixture back to a boil and then reduce the heat, cover the pan, and maintain a high simmer for 30 minutes.
Turn off the heat and allow the mixture to come to room temperature.
Store the figs in the refrigerator in the poaching syrup for up to two weeks.
Slice figs into thin slices. You will want 3-4 slices per s’more.
On a sheet pan, place 12 chocolate graham crackers. Layer on 1 square of chocolate and 1 marshmallow per cracker.
Place under the broiler, about 6” from the coil, and broil until the marshmallows are light golden brown on top, have gotten puffy, and the hard edges have softened as they melt.
Remove from the broiler and place 3-4 slices of poached fig on top of each marshmallow. Top with a second chocolate graham cracker and serve warm.
You can also make the s’mores in the traditional way by toasting the marshmallows on sticks held over a fire, placing the toasted marshmallow on one graham cracker topped with a square of chocolate and then using another graham cracker to sandwich the marshmallow. Pull out the stick and enjoy!