The past few weeks I have been working to expand my horizons by trying new things that intimidate me. Well, things that don’t involve frying, at least. I still won’t fry things, but I thought that maybe I’d give candy making a try. I’ve been seeing people making caramels and marshmallows at home and they looked delicious, so I thought I'd see if I could make them myself.
I made three attempts at caramels. The first one was too hard and the second one was too soft, but finally, like Goldilocks, I made a batch that was just right. More on the first and third batches later, but thankfully, I was able to repurpose the soft batch, which were chocolate caramels. I made them the same week I was making homemade graham crackers and homemade marshmallows.
I was worried about overcooking the chocolate caramels and instead I wound up undercooking them, so that they turned into sort of a chocolate caramel soup. I tried freezing them to firm them up but was unsuccessful, so instead, I served them on spoons or as part of a s’more! They tasted amazing, despite the fact that they never hardened up, although I only ate a few and then threw out the rest. Thinking back I should have saved them to incorporate into some of the energy bars that I’m making for Dan. These would have come out correctly if I had had a better candy thermometer, or was better at figuring out when caramels were done (drop some caramel in ice water and have it form a soft bubble? That didn’t work so well for me…)
The only downside to homemade marshmallows? They have ruined me for packaged marshmallows.
The graham crackers were also an amazing recipe. I love Smitten Kitchen and have been trying more and more of her recipes. Dan loves graham crackers and I thought I should make a less sugary dessert.
I took them out while they were a little soft and they hardened up nicely while they were resting.The graham crackers were amazing and got better with time. I stored them in plastic bags and they lasted for over a week. The flavors were subtle and I topped some with cinnamon sugar, which definitely added to the flavor.
Overall, these adult S’mores kick regular s’mores butts. Definitely make these. They will impress at a party and all of the pieces can be made ahead of time!
Fluffed Up Desserts Marshmallows (be creative and try brown butter sage or creamsicle)
Smitten Kitchen’s Graham Cracker Recipe:
Graham Crackers: Cals: 43, Fat: 1, Carb: 9, Protein:1
Chocolate Caramels from A Farm Girl Dabbles
Cals: 95, Fat: 6, Carb: 11