We couldn’t let summer slip by without giving you an amazing and easy graham cracker recipe! What is summer without an ooey gooey roasted marshmallow s’more?! Below we have given you not only our graham cracker recipe, but our marshmallow recipe as well. We know not everyone wants to make their own marshies, as we call them, but we thought we would post it for those that do. Both of these recipes are easy to make and far better than store bought ones for sure. You can use these graham crackers for pie crust, snacks, crumbled in ice cream, or anything else you can dream up. We hope you all are having a wonderful summer whether it has been quiet and near to home, or busy and full of travel. These graham crackers are sure to bring joy to any crowd, whether big or small. If you ever have questions, feel free to reach out to us. We are here to help you be the best home baker you can be. Be sure to order your Rustic Scoop™ Pancake and Waffle Mix so you can make these graham crackers.
1 ¼ Cup Coconut sugar
1 Cup + 2 Tablespoons Shortening
¼ Cup Maple syrup
2 teaspoons Vanilla extract
¾ Cups Egg whites, 9 Tablespoons Aquafaba (water from garbanzo beans), or powdered egg replacer for 3 eggs
¾ Cup Water
Preheat your oven to 325° F. Prepare two large rimmed baking sheets with parchment paper and set aside.
In a mixing bowl, combine all of the dry ingredients including the Rustic Scoop™ Pancake and Waffle Mix. Next, add in the shortening and mix on medium speed until barely combined. Then add the rest of the liquid ingredients and mix on medium speed until the batter is just combined. Do not over mix, though be sure everything is combined.
Divide the batter evenly onto the two prepared baking sheets. Spray a sheet of wax paper or parchment paper the length of the baking sheet with non-stick spray. Gently press it on top of the batter and spread with your hands until the batter is evenly spread in thickness across the whole pan. Repeat with the second pan.
Bake both sheets of batter for 10 minutes. Then remove both pans, cut 2x2 inch squares using a pizza cutter. Put both sheets back in the oven for another 10 minutes. Check the crackers. The crackers are done when the edges become slightly golden brown. They will still feel a bit soft on the interior but they will crisp up as they cool. The outside crackers will be done first. Gently take the crackers that are done off the pan and place them on a cooling rack. Return the pan back to the oven and continue baking the remaining crackers in 5-7 minute increments until all of the crackers are golden brown. It will take between 25-35 minutes depending how thick your crackers are. They are worth the time! Once all of your crackers are done baking, leave them on a cooling rack until completely cool. Store them in an airtight container for up to 3 days or freeze in an airtight container. Enjoy!
3 T Gelatin
1 C Ice water divided
1 C Pure maple syrup
½ C Coconut sugar
¼ t Salt
1 t Vanilla
*additional flavors and colors-
½ t Peppermint extract or any other flavor extract
In a stand mixer put ½ Ccup ice water and the gelatin and mix on medium speed until they are well combined. Leave the mixture to sit. Prepare a 9x13 baking dish with parchment paper and cover it with non-stick spray.
In a medium sized pot combine the other ½ Cup of water, coconut sugar, and pure maple syrup. Turn the heat on high and stir until the sugar has dissolved. Once the sugar has dissolved reduce the heat to medium and keep the mixture at a rolling boil. Once the mixture has reached 240° F with a candy thermometer, take it off the stove. Carefully pour the sugar mixture into the stand mixer while it is on medium speed. Once you have poured all of the mixture in, turn the mixer to high speed and let it mix for about 5-10 minutes. The mixture is done when it fills the stand mixer 2/3-3/4 full. Do not over mix or you will end up with rubbery marshmallows.
When the mixture has reached this point, add the vanilla, or any other flavoring and color, mix until it is well combined. Using a well greased spatula, pour the marshmallow fluff into your prepared baking dish. Spread the marshmallow fluff evenly using a piece of wax paper with non stick spray. Then put it in the refrigerator to cool (3-4 hours).
Once the marshmallow is springy take it out the refrigerator and cut into desired shapes with small cookie cutters, a large knife, or a pizza cutter. Just be sure to spray whichever one you choose with non-stick spray. I store these in a freezer safe airtight container all summer. They work beautifully this way. Always feel free to eat them right away as well. Enjoy!
*I have tried these with different sweeteners and these are the only ones that roast like real marshmallows. You can try other sweeteners (I have tried many) just know they will be a melty mess if you try to roast them.