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Recipes

S'mores in a Jar

S’mores in a Jar

August 10 is National S’mores Day. Celebrate this treat, first in print in the 1927 handbook, Tramping and Trailing with the Girls Scouts, with a decadent version served in a jar.

Serves 6 to 8

  • 12 graham crackers, broken into small pieces
  • 1 stick butter, melted
  • 1/2 cup granulated sugar
  • 3 cups chocolate pudding (recipe follows)
  • 1 jar marshmallow fluff
  • 12-15 large marshmallows
  • 1 bag mini marshmallows
  • 1 bar milk chocolate, Hershey’s if you want to be traditional

Preheat oven to 350 degrees. Line a large-rimmed baking sheet with foil or parchment.

Add graham crackers, butter and sugar to a food processor, and pulse until thoroughly blended. Transfer the mixture to the prepared baking sheet, spread it out in an even layer, and bake for 10 minutes, or until golden brown. Let cool.

Fill each of 6 small mason jars with 2 heaping tablespoons of the graham cracker mixture, 2 heaping tablespoons marshmallow fluff, 2 tablespoons pudding, and 2 more tablespoons of the graham cracker mixture. Top each jar with 2 to 3 large marshmallows, cut in half through the equator, and a few mini marshmallows.

Toast the marshmallows with a kitchen torch. Garnish with a piece if Hershey bar to keep it traditional!

A kitchen torch is a worthwhile investment, and you can get small propane torches at any hardware store that can do double duty in your home tool arsenal. You may put the prepared jars on a sturdy jellyroll pan, set the oven to broil, and cook for a couple minutes, checking frequently, until marshmallows are golden brown on top. Careful – jars will be hot!

Keeping the marshmallows soft enough to have that true s’more gooeyness is the secret to making this dessert great. For a dessert that’s less work, layer everything in a pie tin, top with mini-marshmallows and brown under the broiler. We used 8-ounce jars; 6-ounce jars would work as well. Wide jars are easier to fill and layer than narrow jars.

Microwave Chocolate Pudding

This recipe is great on its own. The secret to lump-free pudding is to first mix the dry ingredients with a minimum of liquid to make a paste-like consistency, then add the remaining liquid.

  • 1/2 cup granulated sugar (You may use Splenda.)
  • 1/3 cup unsweetened cocoa powder
  • 1 pinch salt
  • 3 tablespoons cornstarch
  • 2 cups milk (You may use nonfat, soy or coconut milk.)
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter (optional)

In a microwave-safe bowl that’s on the large side for the ingredients, whisk together sugar, cocoa, salt and cornstarch. Whisk in milk, a little at a time, probably less than 1/4 cup, to remove any dry lumps. The texture should resemble thick chocolate frosting. Whisk in remaining milk.

Place bowl in the microwave, and cook for 3 minutes on high. Stir for 1 minute, then cook at 1-minute intervals, stirring between cooking times for 2 to 4 minutes, until mixture is shiny and thick. It should take 2 of the intervals, but will vary by microwave. Keep an eagle eye on it; it can easily boil over at the end. Remove from microwave and immediately stir in vanilla and butter. The butter gives it an extra-rich taste.

Cool slightly; place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

For the stovetop, mix all dry ingredients in a saucepan. Turn to medium heat. Slowly pour in milk while stirring. Stir constantly until mix begins to boil. When the first bubbles break the surface, stir 1 minute more. Turn off heat. Add vanilla and butter and cool for 5 minutes, stirring twice.

 

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