Every day it’s seemingly National something day – donuts, chocolate chip cookies and now, come August 10, s’mores. We can’t say we’re upset about the excuse to indulge in this summertime favorite. It’s also a great opportunity to do something fun and interactive with the kids in the kitchen. Better yet, you can keep it as simple – or go as complex – as you like.
The Artisan S’mores Kit from Ticket Chocolate is the simplest route to go down. It has all the essentials for delicious s’mores, but stepped up a notch – think fine chocolate and hand-crafted honey graham crackers. Trust us the biggest challenge here is not eating the whole kit before you start your DIY project with the little ones.
For slightly more involved s’mores recipes we turned to some of our favorite experts and asked them to share their favorite s’mores recipes for the occasion!
Classic S’mores, Four Seasons Hotel Boston (serves 1)
- ¼ Chocolate Bar
- 2 Graham Crackers
- 4 Marshmallows
- Heat marshmallows until they begin to brown and melt or to desired texture.
- Separate the graham cracker in half.
- Place chocolate on the graham crackerz
- Add melted marshmallow to graham cracker and chocolate sandwich
S’mores Parfait, The Omni Grove Park Inn (Serves 1)
Combine chocolate ganache, bourbon custard, graham cracker crumbles and whipped cream.
Vanilla Marshmallow S’mores, Four Seasons Resort Lanai, The Lodge at Koele (serves 6)
- 1 ½ cup water
- 3 ½ cup granulated sugar
- 1 cup glucose
- 2 tbsp gelatine powder
- 1 ¼ cup egg whites
- 2 vanilla beans
- Powder sugar
- 12 pieces graham crackers
- 2 cups melted chocolate, kept warm
- 2 tbsp vegetable oil
- Crunch pearls
- Combine the water and sugar together in a pot and bring to a boil.
- Once boiling, add in the glucose. Cook the mixture to 140’C / 284’F.
- Bloom the gelatin in cold water and strain excess.
- Melt down the gelatin with the seeds of the vanilla bean and keep warm.
- When the sugar is at 120’C / 248’F start whipping the egg whites on 2nd speed. At 130’C / 266’F turn it up to 3rd speed.
- At 140`C / 284`F add a quarter of the hot sugar to the whipped egg whites on 2nd speed.
- Add the melted gelatin to the hot sugar, then into the whipped egg whites. Let the mixture whip until slightly cool.
- Dust a 9 X 13 pan with powder sugar. Pour the marshmallow mix into the pan and smooth out with a spatula.
- Cool and cut into 2.5`in X 2.5 squares (about 12 pieces)
- Place each marshmallow on top of a square graham cracker and place under a broiler in your oven for 1 minute. Let cool.
- Combine the chocolate and oil together. Dip half of each assembled marshmallow into the melted chocolate. Place on parchment paper and sprinkle 3 crunchy pearls on top of each dipped marshmallow.