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1
For the batter: Preheat the oven to 375 degrees F.
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2
In a bowl, combine the milk, honey, molasses, vanilla and eggs.
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3
In a separate bowl, combine the all-purpose flour, wheat flour, rye flour, 1 1/3 cup of sugar, baking powder and salt.
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4
Mix the wet ingredients into the dry and mix until completely incorporated.
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5
Work until a dough forms and it comes together in a ball.
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6
Do not overwork.
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7
Freeze any extra dough for future use.
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8
Combine the remaining sugar and cinnamon for the topping.
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9
Roll out the dough to a thickness of approximately 1/8-inch.
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10
Dock dough and cut with a rippled edge pasta cutter to make 20 graham crackers.
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11
Place the crackers on parchment paper, dust with the cinnamon sugar and bake until the edges are golden brown, about 8 minutes.
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12
To assemble: Layer 1 graham cracker, 1 piece of chocolate, 1 marshmallow and top with another graham cracker and enjoy.
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13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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15
Line a baking sheet with parchment paper and lightly dust with powdered sugar.
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16
Combine the granulated sugar, corn syrup and 1/2 cup cold water together in a heavy-bottomed pot with a candy thermometer.
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17
Bring to a boil and cook to a temperature of 235 degrees F, (soft ball stage of caramel).
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18
While the sugar is cooking, add the egg whites to the mixer.
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19
Dissolve the gelatin in 1/4 cup cold water and reserve.
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20
Once the sugar reaches 235 degrees F, immediately remove from the heat and stir in the gelatin.
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21
Turn on the mixer to high speed while the gelatin is dissolving.
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22
With the mixer running on high, whip the egg whites to soft peaks and then stream the hot sugar into the egg, building an emulsion as you combine the two.
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23
If the stream is too fast, the egg will break.
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24
Once all the sugar has been incorporated into the egg, a meringue is formed.
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25
Add the orange zest and whip the meringue until it is just below body temperature.
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26
Once the meringue has reached the correct temperature, stop the mixer and place the meringue into a pastry bag and pipe onto prepared baking sheet.
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27
Coat the tops of the marshmallows with another thin dusting of powdered sugar after piping.
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28
Let the marshmallow air dry for 2 hours.
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29
Store all unused marshmallows in an airtight zip lock bag with a liberal amount of powdered sugar.
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30
The sugar is to keep the marshmallows from sticking together.
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31
Melt the chocolate in a bowl over hot water.
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32
Pour the melted chocolate on a parchment lined baking sheet or counter top into one large sheet about 1/8 inch thick.
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33
Cool to room temperature and break into large pieces.
