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Wednesday, 4 July 2018
S'mores (in a slice), vegan marshmallows, Graham crackers for Independence Day
It was a rare moment to get out my candy thermometer, which always makes me nervous. But beating the AF and drizzling in sugar syrup was not too hard. The one instruction that seemed odd was to beat the sugar syrup into the AF until the mixture was room temperature. I had to stop long before then as the mixture kept creeping up the electric beaters and threatening to crawl inside the mechanism.
Finally The Brown Eyed Baker's take on the bars (aka slice) appealed because she mixed condensed milk into the chocolate layer. Then I didn't have enough Graham Crackers left so I mixed some coconut into the base. And with the Holy Trinity of condensed milk, chocolate and coconut I was so happy with the slice. You can see in the above photo that I could not wait for it to be cool enough for marshmallows to taste it. I was paranoid that the marshmallows would go too mushy if on a slice straight out of the oven.
I especially kept this recipe to post on American Independence Day. S'mores seems such an American idea, as do Graham Crackers. Both seem so foreign and intriguing to me. I am glad I have sampled them and hope I will at least try the Graham Crackers again. If you are celebrating Independence Day, I hope it is a fun celebration of the good in your big diverse nation.
I am sending this S'mores slice to We Should Cocoa and Baking Crumbs, two events that celebrate lots of great baking on blogs.
More American recipes on Green Gourmet Giraffe:
Chocolate chip cookies
Cobb salad (gf)
Corn chowder (gf, v)
Mac 'n' cheese
Peanut butter brownies
Rice krispie slice (v)
S'mores Slice (Bars)
Adapted from The Brown Eyed Baker
For the Graham Base:
2 cups chopped graham cracker crumbs, finely ground
1/4 cup light brown sugar
1/4 teaspoon salt
175g butter, melted
Mix all ingredients together and press into a 20cm square lined baking tin. Bake at 180 C for 10-12 minutes until just slightly browned around the edges.
For the Chocolate Layer:
350g dark chocolate, finely chopped
400g can sweetened condensed milk
Just before base is baked or as soon as it is out of the oven, melt together chocolate and condensed milk until smooth. Pour over warm slice and cool. This chocolate covered base keeps for a week, and can be a bit crumbly.
For the Marshmallow Layer:
Vegan marshmallow, as below (or your choice of marshmallows)
When you are ready to eat a piece, cut a square of the cooled base, spread with some marshmallow and grill until browned and crispy on top. Eat while top is warm.
NOTES: I used mostly choc chips for my chocolate layer but it was very sweet so I think a darker chocolate would work. The slice would be vegan if the Graham Crackers were vegan and you used vegan chocolate, vegan margarine and vegan coconut condensed milk - I might try and experiment on some crackers without honey but I believe that honey is part of the traditional flavour so I wanted to try this first. A young child commented that my photo at the top of the slice looks burnt. It sort of it but in a good way. As I often charred marshmallows on the bonfire I was quite happy with a bit of char on my slice.
Adapted from Smitten Kitchen
Makes about 45 x 2-inch squares
1 1/2 cups plain white flour
1 cup wholemeal plain flour
1 cup brown sugar, lightly packed
1 teaspoon bicarbonate of soda (baking soda)
3/4 teaspoon coarse sea salt
100 grams butter, chilled and chopped (I used nuttalex)
5 tablespoons milk (I used soy)
1/4 cup honey
1 heaped tablespoon molasses (I used treacle)
1 tablespoons vanilla extract
1 1/2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Mix flours, sugar, bicarb and salt in a large bowl. Rub in butter (or do this in a food processor). Mix milk, honey, molasses and vanilla in a small bowl. Pour into dry ingredients and mix (either by spoon/hand or food processor) until you have a smooth dough. You might need to knead it lightly on a floured surface.
Now you should put into the fridge for an hour or two but if you don't have time (like me) you can move onto rolling out straight away.
Preheat oven to 180 C. Line a couple of baking trays with baking paper. Mix topping ingredients. Roll out dough on lightly floured surface to about 1/4 cm thick. (I did it on a floured piece of baking paper). Sprinkle with some of the topping. Cut into squares. Use a skewer or a fork to prick regular holes in the crackers. Bake for about 20 minutes or until just a golden brown colour.
From Vegan Dad
I will not reproduce this recipe but just note that I made it with commercial af from chickpeas that had been salted. The marshmallows were still very sweet. I beat the sugar syrup in for quite some time but not til it reached room temperature. After a couple of days I scooped it out of the baking paper lined lamington tin to keep in the fridge. Next time I might dust the tray with starch and icing sugar as recommended in the marshmallow recipe by Seitan is My Motor.
On the Stereo:
The Best of - REM (1991)