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Confections

From Sucket to S’mores Bars

August 10, 2017 by hannahabaffy No Comments
s'mores fudge, cut into squares on top of a marble counter

Sometimes good, but never great, and always messy, it would seem to me that the s’more rests a little heavily on its nostalgic element. But nostalgia goes a long way and so does novelty, the two things s’mores has in spades.

So when did marshmallow roasting and it’s subsequent s’more making become a pastime? In the world of dessert where everything’s billowing cream and glossy peaks, the making and assembly of a s’more seems rather brutal. First, you stab it, then you burn it over an open flame, then you suffocate it with chocolate, before smashing it until it’s now softened innards ooze out from between two slabs of graham cracker, then devour it. Savage!

It turns out that the first written documentation of the s’more, then more decorously referred to as  “Some Mores”, appeared in a girl scout manual in 1927 Tramping and Trailing with the Girl Scouts. After several long lists intended to help us “be prepared”, and an exhausting number of ways to build a campfire, you finally find the scout-approved recipes. There somewhere between lettuce sandwiches and a “Ring Tum Diddy” can be found the “Some Mores” which in comparison to recipes for “Galloping Guinea Pigs” and “Spotted Dog” shines forth as a beacon of modern gastronomy.

Much speculation has been made on the inspiration for the s’more. Two of the less ridiculous being the Mallomar, first sold in 1913, and the Moonpie, in 1917. Both treats consist of marshmallow fluff sandwiched between two graham cracker cookies then dipped in chocolate.

Perhaps.

I like to think that after days of trailing and tramping, a troop of girl scouts, lost maybe, and on the brink of emotional and mental collapse began skewering and roasting the only things they had left in the bottom of their knapsacks, marshmallows. The further refinements of chocolate and crackers would come later, for now the mallow was enough, it had to be. Like something out of Lord of the Flies, the girls began to dance around the fire, faces smeared with the sticky remnants of their final feast. Chanting “some more, some more, some more”… Before they turned on each other.

 

Marshmallows weren’t always the chubby wobbly little blobs we think of today. The original marsh mallow was actually a swamp plant whose roots produced a sticky white sap used in the treatment of sore-throats. In the middle ages chunks of this medicinal root were candied and used as something like a medieval cough drop, playfully referred to as a “sucket”.

In the 1800’s the French decided to improve the marshmallow by adding sugar and egg whites and whipping it into a meringue like foam to form a rather primal marshmallow. This, however, was a very labor-intensive, time-consuming process, as they probably had nothing better than a handful of twigs to stand in for a whisk. So marshmallows were accordingly expensive, a treat only the rich could afford. That is until gelatin hit the scene in the latter half of the century; marshmallows could then be made quickly and easily and shortly after, dropped from their ranks among the elite.

Once the marshmallow began slumming, its popularity took off, and marshmallow roasts became the newest fad. They were cheap and practically no preparation was required in order to throw a “roast”. And nibbling them off the end of someone else’s red hot poker was encouraged as an “excellent medium for flirtation”.

So the marshmallow was yet further debased by the weird and sleazy Victorian era marshmallow party. Thank goodness society’s attentions were diverted by the industrial revolution giving the marshmallow just enough time to reinvent itself as the wholesome snack we equate with summer campfires and the movie Sandlot.

 

 

 

s'more fudge, Grahame cracker crust, chocolate fudge center, toasted marshmallow meringue.

To help further elevate the marshmallow here is a recipe for an extremely indulgent treat called

S’mores Fudge

INGREDIENTS

CRUST

9 graham crackers, crushed into crumbs

6 Tbsp. melted butter

2 Tbsp. sugar

1/4 teaspoon kosher salt

 

CHOCOLATE FUDGE

1 14-oz. can sweetened condensed milk

2 c. semisweet chocolate chips

1 teaspoon pure vanilla extract

 

MARSHMALLOW FROSTING

3 egg whites

3 Tbsp. water

1 Tbsp. light corn syrup

2/3 c. sugar

DIRECTIONS

The Crust

Line an 8″-x-8″ pan with foil and grease. I highly encourage you to make the graham cracker crust in a food processor if you have access to one. Grind up the grahams until just crumbs remain, then transfer to a large bowl. Add the melted butter, sugar and salt and combine until the butter has been thoroughly incorporated throughout.

Press into prepared pan using the bottom of a measuring cup or a smooth bottomed glass to level and pack the crumbs into place. Place in the freezer to set while you prepare the fudge layer and frosting.

The Fudge

To make the chocolate fudge, combine the sweetened condensed milk, chocolate chips, and vanilla in a small saucepan. Over medium-low heat stir until all the chocolate is melted and ingredients are thoroughly incorporated. At this point, the fudge should begin to thicken. Remove it from the heat and set aside until ready to use.

The Mallow

Create your own bain-marie by placing a heatproof bowl over a small saucepan of simmering water over medium heat. Combine the egg whites, water, light corn syrup, and sugar in this bowl and begin to whisk, continue whisking and cooking for 3 minutes. The mixture should be extremely frothy at this point. Remove from heat and either transfer the mixture to your standing mixer with the whisk attachment or using a hand mixer, whip until glossy stiff-ish peaks form.

The Assembly

remove the crust from the freezer and smear the fudge evenly over the top. If the fudge has thickened too much feel free to warm it up again slightly on the stove top until it is a spreadable consistency again. When satisfied with your layer of fudge add the egg whites and wiggle your spatula around through it until it makes attractive waves and dips.

Broil the whole thing for approximately 2 minutes, feel free to use a kitchen torch as this method is way more fun than using a broiler.  Freeze for an hour to set being sure to keep the pan level in the freezer as the egg whites will start to lean and slide one way or another if not kept level. Slice and serve. Happy National S’mores Day!

 

Close up of s'mores fudge showing the toasted marshmallow tops

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About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

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"By their desserts will I judge them."
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Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

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Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

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Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
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With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
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"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
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