The Pastry Project
The Pastry Project

S’mores Kit


Ingredients for the Graham Crackers:

  •  1 cup (or 4.5 oz) All purpose flour
  •  1 cup (or 5 oz) Whole wheat flour
  • 3⁄4 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1⁄2 teaspoon Baking soda
  • 1 teaspoon Cinnamon
  • 1 sticks (or 4 oz) Unsalted butter, soft
  • 1⁄2 cup (or 4 oz) Brown sugar
  • 1⁄4 cup (or 2.75 oz) Honey
  • Water 2 tablespoons

Ingredients for the Vanilla Marshmallows:

  • 3 packets (.75 oz) Gelatin
  • Water, for blooming 1⁄2 cup
  • 2 cups (or 15 oz) Sugar
  • 1⁄4 cup (or 2.5 oz) Corn syrup
  • 1⁄2 cup Water
  • 1⁄2 teaspoon Salt
  • 1 1⁄2 teaspoons Vanilla extract
  • 1⁄2 cup Cornstarch
  • 1 cup Powdered sugar

Procedure for the Graham Crackers:

  1. In a medium bowl, combine all dry ingredients including the flours, salt, baking
    powder, baking soda, and cinnamon.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl
    used for your hand mixer, combine the butter, brown sugar, and honey. Mix on
    medium speed until light and fluffy, about 3 minutes. Add the dry ingredients
    and mix to combine. Drizzle in the water and continue mixing until the dough
    just comes together.
  3. Scrape your dough out onto your work surface and knead for about 10 seconds
    just to ensure the dough is evenly mixed.
  4. Place dough on a sheet of parchment approximately 12”x18” and roll until
    about 1⁄8”-1⁄4 of an inch thick – it should be rolled to fill the size of the
    parchment. Keep your dough in the parchment, put on a cookie sheet or sheet
    pan and place in the fridge or freezer until firm.
  5. When ready to cut and bake your graham crackers, preheat your oven to to 325
    degrees or 300 for convection ovens.
  6. Cut squares to your desired size, we recommend approximately 2.75” squares.
  7. Bake for 16 minutes, rotate, and bake for another 8 minutes. The graham
    crackers should be very golden and evenly colored.
  8. Cool and store in an airtight container until ready to enjoy.

Procedure for the Vanilla Marshmallows:

  1. Line an 8”x 8” brownie pan or quarter sheet pan with aluminum foil and grease
    with pan spray or butter.
  2. Pour gelatin into the bottom of your stand mixer bowl or in the bottom of a
    stainless steel or heat proof medium bowl that you will use with your hand
    mixer. Pour 1⁄2 cup of cold water and whisk with a fork until no lumps remain.
    Set aside to bloom for at least 10 minutes.
  3. While gelatin is blooming, add your corn syrup, sugar, and another 1⁄2 cup of
    water to a small heavy bottomed saucepan. Heat over medium, stirring
    occasionally as the mixture comes to a boil. Before the mixture starts boiling,
    ensure that no sugar crystals are on visible the side of the pot, above the
    water line. This may promote crystallization once the mixture comes to a boil.
    If there are crystals, just use a pastry brush to wash down the sides with water.
    Once the mixture comes to a boil, do NOT stir. Allow the mixture to to boil
    until it reaches 240-245 degrees F. Remove from heat and immediately
    prepare for the next step.
  4. Using the whip/whisk attachment on your mixer, begin mixing the firm gelatin
    on medium-high speed. Using extreme caution, slowly drizzle the hot sugar,
    down the side of your bowl and into the gelatin mixture. The gelatin will melt –
    continue drizzling the sugar mixture until it has all been added.
  5. Turn mixer up to the highest speed and whip until doubled in size, fluffy, and
    creamy in texture, about 5 minutes. Add the salt and vanilla. Pour into your
    greased pan, and use a spatula to spread into an even layer. Combine your
    powdered sugar and cornstarch and use a sifter to dust over your
    marshmallows. Allow to set overnight or for at least 6 hours.
  6. To cut once set, turn marshmallows out onto a cutting board, and dust
    exposed sides with the powdered sugar mixture. Grease your knife with oil, cut
    the marshmallows to the desired size, then cover completely with the
    powdered sugar mixture. Store in an airtight container at room temperature.