Supremely fragrant baking in the oven are these honey graham crackers. Pair them with homemade marshmallows and Hershey chocolate squares to make fantastic s’mores and everyone will surely ask for some more s’mores.
I like the convenience of store bought graham crackers, but homemade is special. This is the same graham cracker recipe I used to make ice cream sandwiches.
Homemade marshmallows are so easy to make and I love experimenting with them. For this recipe I made separate batches just to test which flavor extract worked the best. I love the flavor of orange mingling with chocolate, so for s’mores, I prefer orange extract over vanilla. I also prefer them with orange just for eating by themselves. In an earlier post of rocky road ice cream, however, I flavored the marshmallows with vanilla extract.
If you don’t have graham flour you can substitute it with a mixture of whole wheat flour and wheat germ. I tried it both ways and they taste the same. Really delicious!
The best way to make these easy honey graham crackers is to make the dough in a food processor, which will take less than 10 minutes. You chill the dough for about 15 – 20 minutes, divide it in half then roll it out so it’s large enough that you can cut out an 8-inch x 8-inch square. Then you score the dough to make 16 2-inch squares. Dock it with a fork and bake for 10 minutes. You’ll get about 42 two-inch graham cracker squares from one recipe.
Marshmallows are even quicker and easier to make.
Homemade marshmallows are made with a syrup consisting of granulated sugar, light corn syrup or golden honey, salt and water. Yes, you can use golden honey instead of light corn syrup. The hot syrup is poured into a mixture of water and gelatin with your mixer running on medium speed. Whip the mixture on high for 7 – 8 minutes until it turns thick and glossy and then pour it into a buttered dish. Let the mixture set, slice the marshmallows and that’s it! It is super simple and easy.
I made separate batches of marshmallows. One made with light corn syrup, on the left, and the other made with my favorite golden honey, on the right. As far as appearance, it’s hard to tell the difference. Flavor wise, they taste almost the same, but I prefer the marshmallows made with honey. On the other hand, light corn syrup is inexpensive, so it’s really a matter of preference and whatever works for you. Do note that if you choose to make a batch with honey, watch the pot. If the syrup tends to bubble over, just lift the pot away from the heat for a few seconds then bring it back.
Marshmallows made with light corn syrup are on the pink plates and those made with golden honey are on the blue plates. For the s’mores, I broiled them in the oven on high for 40 – 60 seconds just until the marshmallows were lightly toasted.
To store the marshmallows coat them in a mixture of ½ cup powdered sugar and ½ cup cornstarch, then place them in a strainer to shake off the excess. Store them in an airtight container at room temperature. Do note that if you toast marshmallows in the broiler like I did, they will toast better without the powdered sugar coating. So you might want to coat only half and leave the other half for making s’mores.
Come and get it!
You can divide your marshmallow mixture and pour half into a pan to make squares and half in a piping bag to pipe different shapes.
You could also use cookie cutters to cut shapes out of the marshmallow poured into the pan…
…drizzle melted chocolate on the s’mores so you have different shapes and patterns, then make like you’re Kandinsky as some people are wont to do, more particularly, yours truly.
- 1½ cups graham flour (243 g) – can substitute with 1 cup whole wheat (146 g) + ½ cup wheat germ (55 g)
- ¾ cup all-purpose flour (105 g)
- ½ cup granulated sugar (105 g)
- ½ teaspoon salt (3 g)
- 1 teaspoon ground cinnamon (3 g)
- ½ teaspoon baking powder (3 g)
- ½ teaspoon baking soda (3 g)
- ½ cup butter (113 g)
- 3 tablespoons canola oil or any light vegetable oil (30 g)
- ¼ cup honey (80 g)
- 1 tablespoon milk (15 g)
- ½ cup water (108 g)
- 3 envelopes unflavored gelatin (21 g)
- 1 cup granulated sugar (205 g)
- ¼ cup light corn syrup OR golden honey (80 g)
- ½ teaspoon salt (3 g)
- ⅓ cup water (63 g)
- 1 teaspoon orange OR vanilla extract (4 g)
- Honey graham crackers
- Homemade marshmallows
- Hershey chocolate squares
- Line 3 cookie sheets with parchment paper.
- In the bowl of a food processor pulse together the graham flour, all-purpose flour, granulated sugar, salt, ground cinnamon, baking powder and baking soda until well combined. If making by hand, whisk together all the dry ingredients in a bowl.
- Cube the butter and pulse it together with the dry ingredients until it looks like coarse crumbs. If mixing by hand, use a pastry blender to cut the butter into the dry ingredients.
- Add the canola oil and pulse until well blended.
- Add the honey and pulse until well blended. Mixture will start to clump.
- Add the milk and process until the dough comes together.
- Spread a sheet of plastic wrap on your work surface. Turn out the dough and lightly knead it on the plastic wrap to make a smooth ball. Wrap the dough in the plastic wrap and chill it in the fridge for 15 – 20 minutes.
- Pre-heat oven to 350° F. Take one of the sheets of parchment paper lining the cookie sheets and place it on your work surface. Place the chilled dough on the parchment paper. Slice the dough in half. Return one half of the dough in the fridge while you roll the first half.
- Place a larger sheet of parchment paper over the dough and roll it until it is large enough that you can cut out an 8-inch x 8-inch square with a knife. Remove the excess dough around the square and set it aside to be re-rolled later.
- Score the dough with a knife in 2-inch segments to make a total of 16 squares. Dock each square with a fork 5 rows on the left and 5 rows on the right. Slide the parchment paper back onto the cookie sheet. Place in the oven and bake the graham crackers for 10 minutes.
- While the first half of the dough is baking, take the second half out of the fridge and repeat steps 8 – 10 above.
- Remove the first batch of graham crackers from the oven. While it is still hot, press a knife along the score lines to separate the crackers. Be careful as the pan is still very hot. Let the crackers cool completely in the pan. The crackers will become crisp as they cool.
- Bake the second batch of graham crackers for 10 minutes.
- Take the excess dough from the first and second halves of dough and roll between your hands to combine and make a smooth ball. Roll out the dough and cut out different shapes with cookie cutters, or measure out to make more squares. Dock the cut dough with a fork or skewer.
- Remove the second batch of graham crackers from the oven and bake the third batch for 10 minutes repeating step 12. Bake the last batch of crackers. Store the cooled crackers in an airtight container at room temperature.
- Butter the bottom and sides of an 8-inch x 8-inch square pan or any similar size dish.
- Place ½ cup water in the bowl of a stand mixer. Attach the wire whip.
- In a small sauce pot, place the granulated sugar, light corn syrup OR golden honey and salt. Pour in ⅓ cup water. Stir the sugar mixture gently just to make sure all the sugar is dampened.
- Turn the heat on medium high. When the syrup reaches around 225°F add the unflavored gelatin to the water in the mixer. Then immediately turn the mixer on low to mix and prevent large clumps from forming in the gelatin.
- If using honey, watch the pot closely. If it tends to bubble over, lift the pot away from the heat for a few seconds, then put it back down on the heat. When the sugar syrup reaches between 235°F – 237°F, remove the pot from the heat.
- Increase the mixer speed to medium and pour in the hot syrup. Turn up the mixer speed to the highest setting and whip for 7 – 8 minutes until very thick and glossy.
- Pour the marshmallow mixture into the buttered pan. Use an offset spatula to spread the marshmallow evenly. Work quickly as the mixture will start to set. Butter a sheet of plastic wrap. Press the plastic wrap directly onto the surface of the marshmallow mixture.
- Let the marshmallow mixture completely set at room temperature for about 1 ½ - 2 hours.
- When completely set, slide your fingers along the sides of the pan. The marshmallow will come off cleanly and easily peel off of the pan in one whole piece, like a giant marshmallow.
- Turn the marshmallow onto a chopping board and slice it into squares. You can butter the knife, or not.
- Roll the sliced marshmallows in a mixture of ½ cup powdered sugar and ½ cup cornstarch. Place the marshmallows in a strainer to shake off the excess. Store in an airtight container at room temperature. NOTE: If you plan on toasting marshmallows in the oven broiler, they tend to toast better if they are NOT coated in powdered sugar and cornstarch. So you might want to coat only half for storing and leave half uncoated for toasting.
- Variation: pour one half of the marshmallow mixture into the buttered pan and place one half into a piping bag fitted with a star tip. Immediately level the mixture in the pan. Quickly pipe circles onto a buttered sheet of parchment paper. If making this variation, you will have to work with speed because if the marshmallow mixture sets in the piping bag, the shapes will not come out smoothly.
- Place graham cracker squares on a cookie sheet lined with aluminum foil shiny side up.
- Note: you might want to start with one or two s’mores first to gauge the heat of your oven broiler.
- Top each graham cracker square with a Hershey chocolate square and a marshmallow.
- Move the oven rack up to the second highest level. Turn on oven broiler to high. When the heating element above turns orange, place the cookie sheet in the oven to toast the marshmallows for 40 - 60 seconds. Ovens will vary and your marshmallows may toast sooner so you have to watch it closely.
- Note: make sure the heating element has turned orange each time you toast a new batch. If your oven cycles on and off like mine does, turn off the broiler for a few minutes. Then turn it back on until the heating element turns orange. If you toast the marshmallows and the heating element is not orange, the marshmallows will just melt from the heat and the surface will not toast.
- Remove the cookie sheet from the oven when the marshmallows are lightly and evenly toasted. Use a spatula to transfer the s’mores immediately onto a cool plate. Top with another graham cracker and serve while warm.