1 cup unsalted butter, cut into small pieces, at room temperature
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey
For The Marshmallows-
3/4 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup
2 cups white sugar
1 tablespoon vanilla extract
1/4 cup cornstarch
1/4 cup confectioners’ sugar
Instructions
For The Graham Cracker-
1. In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.
2. In another bowl with a hand mixer, combine the butter, dark brown sugar,
granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute.
3. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.
4. Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
5. Preheat the oven to 350F. Line two baking sheets with parchment paper.
6. Unwrap the chilled dough and cut it in half. Leave half in the refrigerator and on a lightly floured surface, roll the other half out into a rectangle about 1/8 inch thick.
7. Using a sharp knife, cut the dough into 3×3 in. squares; use a spatula to
transfer the rectangles to the prepared baking sheets as you go.
I found it helpful to make a 3×3 in. template out of card stock.
8. Repeat with the other half of dough.
9. Reroll the scraps of dough and cut out more cookies.
10. Using a paring knife, gently score each square to create a line down the middle, taking
care not to cut all the way through the dough. Using a fork, pierce each rectangle with two rows of six to eight marks.
11. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, about 15 minutes. Cool on a wire rack.
For The Marshmallow-
1. Line a 9×9 inch baking dish with plastic wrap and spray with non-stick cooking spray.
2. Place 1/2 cup of water in the bowl and sprinkle gelatin on top of water to soak.
3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.
4. Carefully pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with an electric mixer, until the mixture is fluffy and forms stiff peaks.
5. Add in vanilla extract and beat until just combined. For pure white marshmallows, use clear vanilla extract.
6. Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover the candy with another piece of plastic wrap coated with non-stick spray. Press it down lightly to seal the covering to the top of the marshmallows. Allow the marshmallows to rest for 4 hours or overnight.
7. Mix together cornstarch and confectioner’s sugar in a shallow dish. Using an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
Originally Submitted
6/11/2013
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