Table Top S'mores

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I too had the same issue with the "dough" turning out to be a wet lumpy batter. But I forged on with what I had. Instead of trying to firm up the batter I first tested a thin layer of the batter in a pan to see if it was going to bake up or bake flat like a graham cracker. The batter more than doubled in height as it baked resulting a cake (which I somewhat expected from the consistency of the batter going in. I then proceeded to bake up 2 more cakes. In all I got 2 9x13 pans and 1 10x10 pan of cake and the 10x10 pan cake was pretty thick but I was running out of pans and patience to keep cooking up the cake so I threw it all in. The 9x13 pans took about 30 minutes to bake and the 10x10 took closer to 45-50 minutes because of the thickness. I was unsure when these were done because the center still jiggled when you shook the pan but a cake tester came out clean. I assumed the clean cake tester was good enough and that it must just be a really moist cake.

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I tried making the graham crackers and it was a complete disaster. There is no way that the ingredients amounts as listed would form a ball. It was completely liquid - like a loose cake batter. Even after adding another 4 CUPS of flour it is still not a ball, but a sticky mess. I have been to Tillman's and those crackers rock! I really was excited to try them at home, but it's not gonna happen.

The disclaimer is not enough to excuse the errors of this recipe.

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Thank you, thank you, thank you Duff for introducing these!!!! Tillman's nailed it!!!!

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HUGE DISASTER!!! Aside from the fact that the cracker recipe makes millions and the marshmallow recipe makes a dozen, neither recipe worked! The cracker "dough" came out like cake batter. I tried to add flour to firm it up, but in the end, the finished product was less than appetizing. The marshmallows, on the other hand, tasted great but did not firm up despite blooming the gelatin, whipping the eggs, and adding the sugar drop by drop. Duff, if you read this, please please ammend this recipe. And for everyone else, save your time and ingredients and use Alton Brown's recipes.

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Sadly, this is NOT the same recipe for graham crackers as the one shown on this episode of Sugar High. Not even close!

Specifically, there is egg, milk and baking powder while the recipe shown on the show used butter and baking soda but no egg or milk.

I am very disappointed.