Chef Lena Kwak’s Made-From-Scratch S’mores

Chef Lena Kwak, president and co-founder of Cup4Cup, elevates the summer barbecue spread with her haute take on the...
Staff Writer

Lena Kwak

Chef Lena Kwak, president and co-founder of Cup4Cup, elevates the summer barbecue spread with her haute take on the warm-weather dessert staple. Lena enhances a classic combination with homemade graham crackers and marshmallows, and her version of the aptly named s’more can be enjoyed all, even those who eat gluten free.


For the graham crackers:

  • 2 1/3  Cups  plus one tablespoon of gluten-free flour, such as Cup Four Cup
  • 1  Cup  gluten-free flour, such as Wholesome Cup Four Cup
  • 1/2  Teaspoon  kosher salt
  • 1  Teaspoon  baking soda
  • 1 1/2  Teaspoon  ground cinnamon
  • 1 1/2  Cup  unsalted butter, at room temperature
  • 1  Cup  packed brown sugar
  • 1/2  Cup  granulated sugar
  • 2  Tablespoons  honey
  • 1/2  Teaspoon  vanilla extract

For the marshmallows:

  • 6 1/2  sheets of bronze gelatin
  • 1 3/4  Cup  granulated sugar
  • 1/2  Cup  glucose or light corn syrup
  • 1/2  Cup  hot water
  • 1  Teaspoon  vanilla extract
  • 1/4  Teaspoon  salt
  • Powdered sugar, as needed

For serving:

  • Homemade roasted marshmallows
  • Chocolate bars
  • Graham crackers


For the graham crackers:

In a medium bowl, whisk together both flours, salt, baking soda, and cinnamon.

Cream together the butter, both sugars, honey, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Cream until everything is mixed, about 2-3 minutes. Scrape down the sides and bottom of the bowl.

Add the dry ingredients to the butter and sugar mixture. Mix on low until just combined.

Roll the dough out in between sheets of parchment paper to about 1/8-inch thick. Refrigerate sheets for about 1 hour, until firm. Cut out shapes of desired size and shape. Place onto parchment lined sheet trays with 1 inch of space in between.

Refrigerate sheets for 10 minutes. Bake in a preheated 325 degrees F oven for about 11-15 minutes, rotating pans half way through baking. Cool cookies to room temperature.


For the marshmallows:

For marshmallows, bloom the gelatin sheets in cold water for 10 minutes. Then, squeeze out any excess water and dissolve them in ½ cup hot water.

Using a stand mixer with a whisk attachment, whip the egg white until stiff.

In a small pot, bring the sugar and glucose to a boil until the temperature reaches 240 degrees F. Remove from the heat. With the mixer on low speed, slowly pour the hot sugar mixture into the mixer. Add the dissolved gelatin, vanilla extract, and salt to the mixer. Whip on medium speed until the bowl is cool and the mixture is thick.

Spray a 9-by-13-inch pan with pan spray and dust with powdered sugar. Spread the marshmallow mixture into the pan, spreading it evenly into the corners and smoothing the top. Sprinkle a heavy layer of powdered sugar over the top and let is sit uncovered at room temperature until it is set. Once set, cut into desired shapes.

For serving:

To assemble s’mores, roast marshmallows. Sandwich roasted marshmallow and chocolate in between 2 graham crackers and serve. 

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