Classic Campfire Cuisine with Chef Katy

We knew it would be prime time S’mores weather in Tucson, Arizona so when my sisters and I went out to visit my grandparents for Easter this year, we came prepared.

And by “we,” I mean Katy. She prepared her homemade marshmallows and graham crackers at Roberta’s Pizza in Brooklyn, New York, where she is the pastry chef. According to her, they are quite easy to make, at least the marshmallows. Sugar, corn syrup, water, and gelatin—that’s it! (See her recipe below) If you haven’t guessed what we might need graham crackers and marshmallows for, I will give you one s’more clue… Hershey’s chocolate.

S’mores are my favorite dessert for many reasons. Besides being finger-licking fun, this simple recipe is delicious and great for casual entertaining. I have many fond memories making s’mores with my family. S’mores are a sentimental treat for my sisters and I.

We had to start the fire before we could get our fingers sticky with oogey, gooey mallows and chocolate. This is grandpa Bud’s job; he is the expert in building fires and chopping wood. He uses leftover construction wood in his authentic Chiminea from Mexico. Katy tried to help chop wood but proved to be no Girl Scout. Never send a pastry chef to do a cowboy’s job.

Meanwhile, grandma Georgie, Anne and I neatly placed the Hershey’s chocolate bars, homemade marshmallows and graham crackers, wet wipes and roasting skewers all on a tray. While my sister spoils us with luxurious homemade marshmallows and graham crackers, nearly any store brand ingredient works great for this easy treat.

After you have prepared the fire, ingredients and supplies, you are ready for s’more fun. Load up the mallows on the skewers and roast away. To get the perfectly roasted marshmallow, I recommend patiently holding it above the hot coals.

If you prefer yours burnt and crisp to the extreme, let that marshmallow ignite in flames and be careful not to torch anything or anyone else! Feel free to get creative, we tried roasting Peeps for our Easter S'mores!

Finally, layer your graham cracker with the chocolate, the roasted marshmallow and another graham cracker to sandwich it together.

The best part of a s'more is preparing and sharing it with your family and friends. Grandpa Bud and Grandma Georgie are still my favorite s'mores crew.

Homemade Marshmallow Recipe- Katy uses Thomas Keller's recipe from his French Laundry Cookbook:

Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:

3 envelopes of unflavored Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract
Confectioners' sugar for dredging

While the gelatin “blooms” in cold water in a mixing bowl, the sugar, water, and corn syrup slowly cook in a heavy bottomed pot until the syrup reaches a piping hot temperature of 249 degrees. Once it reaches that point, and be careful when it does because it EXTREMELY HOT, remove it from the heat and slowly pour it into the mixing bowl with the mixer running at a slow speed until all the hot sugar syrup is inside the bowl. Pump up the speed and whip for about ten minutes. Right before it is done, add the vanilla and salt for flavor. During these ten minutes, get your pan ready. It is tempting to think the marshmallows are done and you will lose patience so keep yourself busy. Sift cornstarch and powdered sugar into a baking dish. Pour the marshmallow into this pan and sift the cornstarch-powdered sugar mix on top as well.

Once this recipe is mastered Katy recommends getting creative with it. She suggests trying oreo crumbs or maybe toasted coconut instead of powdered sugar! One time, she sent me a box of peanut butter marshmallows. They were divine. She also likes to infuse her sugar syrup with flavors – basil leaves, lemon peel, maybe even something weird like jalapeno pepper!