Recipe courtesy of Teresa Shurilla

Deconstructed S'mores

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  • Level: Advanced
  • Total: 2 hr 50 min
  • Active: 2 hr 30 min
  • Yield: approximately 70 s'mores


Peach Marshmallow:

Molasses Graham Crackers:

Strawberry Jelly:

Balsamic Strawberry Ganache:


Special equipment:
marshmallow molds, candy thermometer
  1. For the marshmallows: Heat 2/3 cup water with 3/4 cup sugar and the corn syrup in a one-quart sauce pan over medium heat. While the syrup is heating up, place 3/4 cup water in a shallow 2 cup bowl and sprinkle the gelatin powder over the top. Once the gelatin has completely dissolved, mix the contents gently. While the syrup is heating up, begin to whip the egg whites and the cream of tartar with a hand mixer. Once the egg whites have reached a medium peak, sprinkle the remaining 1 tablespoon sugar into the whites and continue mixing.
  2. Once the syrup reaches 260 degrees F, mix in the gelatin mixture and stream this into the egg whites. Let this mixture cool slightly and add the peach compound.
  3. Combine the cornstarch and powdered sugar. Pipe the marshmallow mixture into whatever shape desired, into mold that has been sprinkled with the cornstarch and powdered sugar. Sprinkle the powdered sugar cornstarch mix on top and let dry.
  4. For the Graham crackers: Preheat the oven to 350 degrees F. Using a hand-mixer, cream together the butter, brown sugar and molasses until it lightens in color. Sift the all-purpose flour, whole wheat flour, cinnamon, wheat germ, baking soda and salt together. Add the dry ingredients to the creamed mixture in two parts. Do not over mix. Cover in plastic and place in the refrigerator for about 20 minutes. Lightly dust the rolling surface with all-purpose flour, and roll the graham crackers down to 1/4-inch. Cut with a circle cutter the size of a quarter and bake for 12 to 15 minutes. 
  5. For the jelly: Mix 1 tablespoon of the sugar with the pectin. Place the strawberry puree into a one-quart saucepan. Bring the strawberry puree to a simmer, and sprinkle the pectin sugar on top. Once this mixture comes to a boil, add the remaining 1 cup sugar, the glucose and citric acid. On a low heat, bring the mixture to 215 degrees F. Pour the mixture into a glass bowl and cover with plastic wrap in order to prevent the mixture from forming a skin. 
  6. For the ganache: Using a hand mixer, cream together the butter and jelly until it lightens in color. Next, stream in the warm white chocolate and the balsamic vinegar. Do not over-mix. Scrape this into a disposable pastry bag, and pipe these into quarter-size discs. Once the butter chocolates have set, start to melt the dark chocolate couverture. Try not to take the chocolate temperature above 120 degrees F, because if you do, the s'mores will be hard to handle. Dip each chocolate into the dark chocolate and let set. There is no need to temper the chocolate because you will eventually set the marshmallow on fire. 
  7. To assemble: Place the graham cracker down, then place a butter ganache, and top with a marshmallow. Carefully set the marshmallow on fire and blow it out when the s'more reaches the proper tastiness. Repeat for the remaining s'mores. Eat immediately. If these are prepared earlier, just set the marshmallows on fire right before you are ready to serve.