Serves 8-10 people


For the graham crackers

2 ¼ cups all purpose flour
1 Tablespoon whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
¼ pound butter, chilled and cut into small cubes
2 Tablespoons molasses
3 Tablespoons honey
¼ cup milk
1 Tablespoon vanilla extract
cinnamon sugar (1/2 cup sugar + 1 Tablespoon cinnamon)

For the marshmallow

3 cups sugar
1  cups corn syrup
1 cup honey
seeds from 1 vanilla bean
10 sheets bronze gelatin
6 egg whites

To finish

1 pound melted dark chocolate


For the graham crackers

Combine all the dry ingredients except the cinnamon sugar.   Work the butter into the dry ingredients to form a coarse meal.

Combine the wet ingredients and add to the dough.  Mix to combine. Flatten out the dough, wrap in plastic and chill until the dough firms up.

Dust a work surface with flour and roll the dough out to 1/8” thick sheet, dusting with extra flour as needed. Chill the sheet of dough.

Cut into squares and dock the dough with a fork.  Sprinkle with cinnamon sugar.

Bake at 325 degrees for 30 minutes.  Cool to room temperature.

For the marshmallow

Bloom the gelatin sheets in cold water.

Cook the sugar, honey, vanilla seeds and corn syrup to soft ball stage (230 degrees F)

While the syrup cooks, begin to whip the egg whites in an electric mixer.  Time the cooking of the syrup to reach soft ball as the whites reach soft peaks.

When the syrup reaches soft ball stage and the whites reach soft peaks, remove the syrup from the heat and stir the bloomed gelatin into the syrup.

As the eggs mix, slowly pour the gelatin syrup into the whites.  Whip on high speed until cool. This will take several minutes.

When cool, fill the marshmallow mixture into a piping bag and pipe marshmallow onto the graham cracker squares.

To build

Toast the marshmallow with a torch and dip partially into melted chocolate.

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