Full Recipe
Author
Sarah Copeland | 2021-01-05
Description
Even though graham crackers and s'mores are completely American, my Hungarian-American kids love them, and they're always on our mind after goulash, since we usually make goulash over a live fire. Andras' mom bakes a lot with graham flour, since many Hungarian pastries are more rustic—so we've learned to love the sweet, earthy flavor. If you don't have it you can use a local or freshly-ground whole-wheat flour, which has the earthy graham-forward flavor. The traditional sweetness comes from honey and a touch of molasses, which give these a familiar flavor (even the dough tastes great!). If you want a lighter "honey" graham style, skip the molasses. The beautiful thing about homemade grahams is you can make them in any shape you want—rectangles with scored quarters (like boxed grahams), squares or even rounds.Whenever I make s'mores, I set the chocolate squares onto the grahams and let it melt by the fire for a long time before I stack with my blistered marshmallow. The melt factor helps it deliver far better on satisfaction. But it's far easier to make a quick ganache, with the ratio slightly skewed in favor of the chocolate, to make a just-spreadable paste for homemade grahams. Then no matter what kind of marshmallows I use, we get a totally dreamy, melty result.
