MaryJanesFarm | Simply MJ

July 31, 2003

S’more Fun Around a Campfire

the wonderful garlic scape

Campfires and S'mores. They're a natural this time of year. Rather than buy all the parts - graham crackers, marshmallows and chocolate - try a homemade version and leave all the weird hydrogenated oils, preservatives and additives on the grocery store shelf. Rich, dark chocolate smooshed together with warm gooey marshmallow, sandwiched in between 2 graham crackers, make this dessert a campfire shoo-in. Most of the ingredients you'll need for S'mores are available organically grown in your local natural food store.

Graham Crackers
3 1/2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup brown sugar
1/3 cup instant nonfat dry milk
1 1/2 teaspoons baking powder
1/4 cup oil
3/4 cup water

  1. Combine flour, salt, brown sugar, dry milk and baking powder.
  2. Mix oil and water together. Add to dry ingredients and mix well.
  3. Chill dough in refrigerator for 1 hour.
  4. Divide dough into thirds. Lightly dust each third in flour. In between layers of waxed paper, roll each third out until about 1/8 inch thick. Discard top layer of wax paper. Cut into 2" squares. Lift crackers off bottom waxed paper and place on lightly oiled cookie sheet. Prick patterns with a fork. (You can get creative and use the initials of the children who'll be joining you around the campfire.)
  5. Bake on a buttered cookie sheet at 375° for about 15 minutes or until golden brown.

Fudge Squares
1 cup brown sugar
1 cup sugar
1/2 cup water
1/4 cup molasses
2 Tablespoons butter
2 squares baker's unsweetened dark chocolate
1 teaspoon vanilla extract

  1. Melt butter in saucepan. Do not let it brown. Remove from heat.
  2. Mix in sugars, molasses and water. Put back on burner and boil 2 minutes, counting from time bubbling begins.
  3. Add chocolate squares and boil 5 more minutes, always counting from time bubbling begins. Remove from heat.
  4. Add vanilla. Cool.
  5. Beat vigorously with a wooden spoon and then spread onto a buttered cookie sheet about 1/4 inch thick.
  6. Mark into squares. When cold, cut apart with sharp knife.
For homemade marshmallows, you'll need to buy some vegan Kosher Gel. Manufactured since the 1950s by Emes, a small company in Illinois, Kosher Gel satisfies the Jewish standard for keeping dairy and meat separate. Since Emes' minimum order is 1,000 pounds, here are two alternate mail order sources. In the West, call Azure Standard (1-541-467-2230, www.azurestandard.com). In the East call Morningside Farm (1-615-563-2353, www.morningsidefarm.com). Kosher Gel is simple. It contains carageenan (derived from seaweed), locust bean gum from the carob plant, and maltodextrin from corn.

Marshmallows
3 Tablespoons vegan Kosher Gel
1/2 cup water
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 Tablespoons vanilla
corn or rice starch for dusting

  1. In a mixing bowl combine 3 Tablespoons gel and 1/2 cup water. Let stand for 1 hour.
  2. About 1/2 hour into your 1 hour wait, start to prepare the syrup. In a heavy saucepan mix together 2 cups sugar, 3/4 cup corn syrup, 1/2 cup water, and 1/4 teaspoon salt. Turn heat on low.
  3. When mixture starts to boil, cover it for 3 minutes.
  4. Remove lid. Turn heat to high. Continue to cook uncovered and unstirred over high heat until a thermometer reaches 240°. Do not overcook or your marshmallows will be tough.
  5. Remove from heat and pour slowly into the gel mix beating constantly with an electric eggbeater. After all the syrup is added, continue to beat for about 15 minutes. (If you have a hearty friend along to add the syrup in a steady stream, you can use a non-electric eggbeater.)
  6. When the mixture is thick but still warm, add 2 Tablespoons vanilla.
  7. Spread the mixture into an 8" x 12" pan that has been lightly dusted with corn or rice starch. Let it dry overnight. Remove it from the pan and cut it into squares with scissors that have also been dusted with starch. Dust the pieces completely in starch and store in a closed container until it's time for campfire S'mores.

Remember the Jello dish your mother used to make? The one you quit eating decades ago when someone told you gelatin comes from cow hooves? Well, now that you have non-dairy and non-meat Kosher Gel in your pantry, call your mother for that family potluck recipe and serve yourself up s'more comfort food from your past.

Send your questions to MaryJane Butters, c/o MaryJanesFarm, 1000 Wild Iris Lane, Moscow, Idaho, 83843. Questions may also be e-mailed to maryjane@maryjanesfarm.org. Please include your name and daytime telephone number. For more information, visit www.maryjanesfarm.org


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