Making S'mores Completely From Scratch At Home | But Better

You know, we've always looked back on the fast food kind of cult foods, but what about childhood nostalgia? Do you think it's safe? No, that's not right, so today we're

making

s'

mores

, but not just any s'more. S'

mores

have to be the most basic, laziest dessert you can imagine, okay, lazy, maybe a little derogatory. What I'm trying to say is that it's ridiculously simple, you toast the marshmallows, put them between graham crackers and chocolate, that's it, I don't want to do it. This because I'm going to follow through, we're going to make everything, not just marshmallows and graham crackers, we've done it before on this channel, it's not that hard, but we're also going to make our own chocolate, okay? taking this very seriously because we are winning one way or another.

I have nothing more to say other than do this. We have the honey box made with real honey, right, and oh no, the worst chocolate on the planet physically possible. Since this video is coming out on Mother's Day, who

better

to make the best s'more? Did my dad's mom do what you know how to put together a little one? I don't have to tell you how to do this, oh, sorry. no, they're broken, see, this is the reason you never buy made honey, that's why you don't throw it on the ground. I'll stay back here, ah, oh, that works fine, are you ready, yeah, oh, wow, that actually looks really good, can I try it? first I want to try it first ah taste test number one what do you think nostalgia don't close your ears this is actually not that good maybe it's because I've already eaten everything I know there's not much flavor involved everything I taste is like sugar sugar and sugar For some reason I remember more flavor in this when I was a kid, but maybe that's because I was a dumb kid.

The point is, I think we can improve this by simply adding flavor. Is there something inherently wrong with this? Get it, that's how it's supposed to be, but we can do so much

better

, don't you think it should wait? So I'm taking the

home

made aspect of this to the extreme. Today we're not just going to make our own marshmallows and graham crackers. I am literally going to grind and make my own chocolate

completely

from

scratch

. Has dad gone crazy? Now let's start with the chocolate because it will easily take longer to make this. You will need a chocolate grinder.

The link for mine will be below now. If you want to be a reasonable person, you can buy your own chocolate, but we play the unreasonable game of flavor. First heat the base of your grinder in the grinder bowl in an oven set to its lowest temperature for about five to ten minutes or until warm, reassemble the machine and turn on the grinder. From there, you'll add 900 grams of cocoa bean nibs just a quarter cup at a time, allowing the nibs to grind for a few minutes. Seconds before adding more, continue until you have added all the seeds.

Now let it grind for an hour and then add 295 grams of fine granulated sugar again in batches in a steady stream until you have added all the sugar and then all of it. What you have to do is set that brother to grind for 24 hours. Yes, you may want to start this at a time when you want to prepare the bars the next day. After 24 hours, you will be greeted with a wonderfully fragrant and soft scent. melted chocolate waiting for you to temper the chocolate take out your marble slab because we all have a right anyway to temper simply pour all your chocolate into a cork container and then pour two thirds of that container onto your marble slab spread it out with a scraper or an offset spatula picking it up on itself and spreading it over and over until it starts to cool and thicken slightly, don't let it solidify, scrape all of that back into your bowl, stir it up and it should be around 84 degrees Fahrenheit, just want to point out that when we did this in camera, I actually cooled it to 91 degrees Fahrenheit, which was a terrible idea and caused the chocolate to bloom.

Keep it at 84 and you'll get a better finish with a louder snap. Now from there pour the tempered chocolate into one and spread. Fill the mold

completely

and then just let it cool at room temperature until it's hard, okay, now that you're finally done, let's talk about surprisingly easy marshmallows. I would recommend starting these the same day you start the chocolate, if you go that route get a 9x9 baking pan. spray it with cooking spray, then cover it with enough parchment so that it overhangs both sides, then to the bowl of a stand mixer add half a cup of water and sprinkle three packets or 24 grams of gelatin and let it sit in a tall drink. then take a medium saucepan and add a quarter cup or 60 milliliters of water, three quarters of a cup or 255 grams of light corn syrup and finally two cups or 400 grams of granulated sugar, stir lightly to hydrate the sugar, place it in the stove over medium high heat and bring it to a boil once it starts to boil let it sit for about a minute no stirring is allowed if you stir very sad daddy and once the mixture reaches 240 degrees fahrenheit remove it from the heat and place it aside. now, in the stand mixer fitted with the whiskey attachment, begin mixing on medium-low heat until the gelatin mixture is whipped, then slowly and steadily add the sugar syrup pouring it down the side of the bowl while continuously mixing , gradually increasing the mixing speed. as you add the hot syrup anyway, once you've added all the syrup and you're whisking on high speed, let it be until the mixture is white in volume and leaves a very thick ribbon when you take it out of the bowl, then pour it in immediately into the prepared baked product.

Spread the pan with the marshmallow until it is evenly distributed in the pan, then simply let it sit at room temperature uncovered for at least four hours, but ideally overnight and then once the marshmallow is ready, sprinkle the top with powdered sugar, invert onto a work surface, peel the Dust the parchment again with powdered sugar, then spray a knife with cooking oil, sprinkle with powdered sugar and cut the marshmallows into nice, even cubes. You can make them as big or as small as you like, but I like them thick once cut into a powder. again shake off the excess and that's it, and yes, before you ask, they toast in the most beautiful way I have ever seen.

Well, for the graham crackers we will use the exact same dough from my key lime pie recipe, only this time. once the little dough man is ready, how cute, let's kiss him and then sprinkle him with flour and roll him out until he's a quarter of an inch thick, then just cut him into equal sized rectangles about three inches long and an inch and a half Wide. To keep those edges clean since we're assembling s'mores here, place them on a parchment paper-lined baking sheet, prick all the fillings with a fork, and bake at 350 degrees Fahrenheit for 15 to 20 minutes or until dry and crispy. , all good, friends. we have our graham crackers, we have the choco latte, and of course, our geometric marshmallows.

You must know how to put them together. Get two of your graham crackers. Place them on a few squares of chocolate. Ideally, they should have the same shape as the cookie. Toast your marshmallows on all sides. faces in this case until obtaining a beautiful caramelized brown. I ended up

making

three hollyhocks for each little one, place them on top of your choco and then just crown your king and I'm sure it was a lot of work but the results speak for themselves so now we have a real battle facing us. vs. the grocery store version who will win probably me let's find out okay we have our second one here and I'm going to cut it in half okay this is a mess first the flavor immediately there is actually flavor here , there is not only sugar.

I got the offset balance of bittersweet chocolate plus these

home

made marshmallows that really take mine away caramelized. I think it has something to do with the powdered sugar. It creates almost a creme brulee on the outside. It has a little crunch on the outside. It's melted. some viscosity too, it's not just pure liquid like sugar, urine in the mouth, I don't know why I'm comparing this to Pete, but the point is this is edible, I want it again and again, I'm done after the first bite , but we can't do this without a proper taste test, so mom, go ahead, it's time to try another flavor.

You better have your ass blindfolded, okay, so number one, let's get right to number, there we go, number two, so that was it. Number two, you had number one. I have to have memories of peanut butter, honey, peanut butter and jelly. Number one or number two. Number two. Okay, that's what we got back from the peanut butter and jelly. I need a trophy. Let's talk about how I won for a second, okay, so after the peanut butter and jelly we lost that one, you know we had to go back, okay, it's not your fault, it's my fault, it's my fault, it's my fault, so the takeaway is obviously make your own chocolate, maybe not.

Realistically, it's expensive, I get it, but marshmallows and possibly even graham crackers, those are the game changers, you can always go buy fancy chocolate at the store, that's easy, marshmallows are immensely better than any store-bought marshmallow you can get your hands on. crunchy flavor caramelization is like a little pocket of creme brulee between two layers of chocolate you know what I'm saying so if you're going to do anything with this video you gotta make the marshmallows you gotta make the graham crackers that's all What I have to say is the end of the story, we won, but better episode, I don't know, you want to know what else is full of fluffy pillows and warm, melty sweetness, this sounds raunchier than I wanted it to be, okay guys, and that's all. so we made our s'mores and we won of course if we hadn't won this would have really been a pain for me you know it would have given me flashbacks of a peanut butter jelly episode mom I love you okay , it's okay, just.

It hurts a lot every day the point I want to make is simply one thing: if you make things from

scratch

and you know what you are doing and you take the time to handle the flavors the way you want, then you will end up with a perfect product or what would be a perfect product for you as an individual eating is an individualized experience who is calling me right now hello sir from comcast again im here by your garage you closed oh okay. I'll come get you anyway with all that said, if you enjoyed this video or learned something, leave a like, subscribe and I'll see you next time and let this guy in, okay?