I found the most delicious homemade marshmallow and graham cracker recipes from Donuts, Dresses & Dirt. I changed it a little to meet our dietary needs and they turned out perfect. They melt in your mouth and caramelize when you roast them.. The marshmallows aren't overly sweet and they compliment the graham crackers perfectly.
3 envelopes unflavored gelatin
2 c. organic sugar
3/4 c.organic agave nectar
1/2 t. sea salt
2 t. organic vanilla
1 c. water
Organic Powdered Sugar
1. Coat a 9 x 13 pan with cooking spray. Line the bottom with parchment paper and spray the paper too.
2. Put 1/2 c. cold water in your mixer bowl. Sprinkle gelatin over the water and set aside.
3. Combine sugar, agave nectar, sea salt and 1/2 c. water in a saucepan.
4. Stir, over medium heat, till sugar has dissolved.
5. Bring to a boil for 5 minutes.
6. Using a candy thermometer, continue boiling until the temperature reaches 240 degrees.
7. Remove pan from heat.
8. Turn the mixer to low speed being careful, pour the hot syrup over gelatin mixture.
9. Increase speed to high, beat for 8 minutes. With mixer still running, add vanilla.
10. Continue beating for 7 minutes.
11. Scrape marshmallow into your prepared pan. Using a spatula that’s been sprayed with cooking spray, smooth the top and and let cool for at least 5 hours.
Sprinkle a cutting board with powdered sugar. Place marshmallows on the board, and sprinkle the top with more powdered sugar.
Using a knife that has been sprayed with cooking spray, cut marshmallows into 2″ squares. Coat cut sides with additional powdered sugar.
Store marshmallows in an airtight container for up to 5 days.
You can find a printable version of this recipe HERE
Homemade Graham Crackers
2 1/4 c. unbromated white flour
1/4 c. whole wheat flour
1/4 t. cinnamon
1/4 t. aluminum free baking soda
1/4 t. sea salt
1/2 c. unsalted butter, room temperature
1/2 c. organic sugar
1/4 c. packed light brown sugar
1/2 c. water
1/4 c. turbinado sugar (Sugar in the Raw)
1. Whisk together dry ingredients in a bowl.
2. In a mixer, beat butter and both sugars till light and fluffy, about 3 minutes.
3. Add 1/3 flour mixture and 1/2 water; mix on low speed for 30 seconds. Repeat. Finish with remaining 1/3 flour mixture.
4. Knead dough on a lightly floured surface for 10 seconds.
5. Divide in half; wrap one half in plastic and set aside.
6. Roll the uncovered dough that has been lightly floured till about 1/8″ thick.
7. Repeat with second half.
8. Chill dough for 30 minutes.
9. Pre-heat oven to 350 degrees.
10.Cut out the dough and place squares on parchment-lined baking sheets. I used a pizza cutter and just did lines. I may look for a square cookie cutter for next time to make sure they are all uniformed.
11. Sprinkle with turbinado sugar and bake 15-20 minutes, or till dark golden brown around the edges.
12. Let cool for 10 minutes, then transfer to a wire rack to cool completely. Re-roll scraps and repeat.
You can find the printable version of this recipe HERE