Back Deck S'mores

Staff Writer
Back Deck S'mores
Brian Samuels

Back Deck's S'mores

Known for backyard grilling, the Back Deck puts a whole new spin on this outdoor favorite. Chef Paul Sussman’s take includes a house-made graham cracker and espresso marshmallows, all prepared on the backyard grill.

Click here to see More S'mores Than You Know What To Do With.

 

12
Servings
1120
Calories Per Serving
Deliver Ingredients
Makes
12 s'mores

Notes

This recipe is from Back Deck Restaurant in Boston, Massachussetts. Vist their website for menus, reservations, and more information.

Ingredients

For the graham crackers

  • 2 Cups all-purpose flour, plus more for dusting
  • 1 1/2 Cup whole wheat flour
  • 2/3 Cups wheat bran
  • 1/2 Teaspoon salt
  • 1 1/2 Teaspoon baking soda
  • 1 1/2 Teaspoon ground cinnamon
  • 1 3/4 Cup butter, softened
  • 1/3 Cup brown sugar
  • 1/3 Cup molasses
  • 1/2 Cup granulated sugar

For the marshmallows

  • Oil, for greasing
  • 1/2 Cup powdered sugar
  • 2 Tablespoons gelatin
  • 2/3 Cups espresso, cold
  • 2 Cups granulated sugar
  • 1 Cup cold water
  • 1 1/3 Cup corn syrup
  • 1 Teaspoon vanilla extract
  • Dash of salt

For the s'mores

  • 24 Graham crackers
  • 12 Chocolate bars, preferably Hershey's
  • 24 toasted marshmallows
  • Powdered sugar, for dusting

Directions

For the graham crackers

Mix the dry ingredients in a large bowl.

Using an electric mixer with a paddle attachment, beat the butter, sugar and molasses for about 3 minutes, scraping down the sides from time to time, until light and fluffy. Add the dry ingredients and mix on low until just combined. Divide the dough into 8 portions and let rest for 30 minutes.

Take 4 portions, dust with flour and roll out the dough between 2 sheets of parchment to a uniform thickness of ⅛ inch. With a pizza cutter or knife cut the dough into 12 2-by-4 inch rectangles. Prick each rectangle in the middle with the tines of a fork. Dust a spatula with flour to gently move the rectangles onto a lined baking pan. Repeat with the other 4 portions of dough.

Dust the rectangles with the turbinado or granulated sugar. Refrigerate for 15 minutes while preheating the oven to degrees.

Bake until lightly browned, about 8-10 minutes, turning the pan at 4 minutes. Let cool.
 

For the marshmallows

Oil the bottom and sides of an 8 x 8 inch baking pan and dust with powdered sugar.

Put the espresso in the bowl of an electric mixer & slowly sprinkle the gelatin over the coffee while whisking. Let the mixture stand to soften.

In a heavy saucepan, cook the granulated sugar, corn syrup, cold water and salt over low heat, stirring until sugar is dissolved. Increase to moderate heat and boil the mixture, without stirring, until a thermometer registers 240 degrees. Remove the pan from the heat and, with the mixer on low, pour the mixture down the side of the bowl into the espresso until thoroughly combined.

Beat the mixture on high until it is white, thick and nearly tripled in volume, then add the vanilla.

Pour the marshmallow mixture into the pan and chill, uncovered, until firm, for at least 3 hours and up to one day. Leave uncovered.

When firm, cut the marshmallow into roughly 1½ inch squares (an oiled pizza cutter works well).
 

For the s'mores

Lay out half of the graham crackers on plates, top with the chocolate, then toast the marshmallows over your backyard grill, as you would around a campfire. Place 2 hot, toasted marshmallows on each cracker and top with another cracker. (I like to lean the top cracker at an angle so you can see the chocolate and toasted marshmallow.) Dust with powdered sugar and serve.

S'more Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

S'more Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutritional Facts

Total Fat
47g
72%
Sugar
128g
N/A
Saturated Fat
25g
100%
Cholesterol
71mg
24%
Protein
10g
20%
Carbs
179g
60%
Vitamin A
226µg
25%
Vitamin B6
0.2mg
11.8%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
11%
Vitamin K
12µg
15%
Calcium
86mg
9%
Fiber
7g
28%
Folate (food)
28µg
N/A
Folate equivalent (total)
117µg
29%
Folic acid
52µg
N/A
Iron
5mg
27%
Magnesium
139mg
35%
Monounsaturated
14g
N/A
Niacin (B3)
5mg
23%
Phosphorus
228mg
33%
Polyunsaturated
4g
N/A
Potassium
482mg
14%
Riboflavin (B2)
0.3mg
18.8%
Sodium
450mg
19%
Sugars, added
120g
N/A
Thiamin (B1)
0.4mg
25.4%
Trans
1g
N/A
Zinc
2mg
13%