It’s campfire season! A classic to do with family or friends around a campfire is: s’mores.
Let’s rediscover the s’mores:
- Sakatchewan inspired gourmet s’mores flavours
- Homemade marshmallow
- S’more flavors for the whole family
Saskatchewan inspired gourmet s'mores flavours
When we think of gourmet s’more, we think artisan chocolates. Chocolates are an easy way to elevate the classic smores! Luxe is based in Regina and offers artisanal chocolate bonbons. Try replacing the chocolate with one of these delecious bonbons.
Espresso almond biscotti
Milk chocolate ganache infused with Caliber Coffee Roasters house espresso, caramelized almond paste and an almond crunch.
White chocolate ganache infused with Madagascar vanilla beans.
Coconut ash honeycomb
Dark chocolate ganache infused with organic activated coconut charcoal and a layer of crunchy honeycomb candy pieces.
Saskatoon berries, honey and vanilla
- 2 cups Saskatoon berries
- 1 tbsp water
- 2 tbsp honey
- 1 tsp vanilla extract
- In a pot on medium-high, add the Saskatoon berries and the water.
- Bring to a boil and let simmer 4-5 minutes.
- Add the honey and vanilla. Combine.
Homemade marshmallows are an amazing treat!
Why are they so awesome?
- They are the BEST!
- Did you know there is no vanilla in most marshmallows found in grocery stores? The flavouring ingredient is often: artificial flavouring. Vanilla adds a lot of flavour to the marshmallows.
- No food additives.
- Most marshmallows found in grocery stores include additives.
- They are fun to make!
- Making marshmallows is a chemistry experiment. Watch liquid sugar transform into luscious, fluffy and shinny marshmallows.
- Prep Time 15 minutes Minutes
- Total Time 4 Hours
- makes 8" x 8" pan
- 1 tsp oil
- powder sugar - for the pan and dusting (about 1 1/2 cup)
- 1 cup water (divided)
- 2 envelopes powder gelatin
- 1 1/2 cup (300 gr) sugar
- 1 cup white corn syrup
- 1 pinch salt
- 2 tsp vanilla
- Prepare the mould: oil an 8" by 8" pan. Dust generously with powdered sugar.
- In the bowl of a standing mixer, add the gelatine and 1/2 cup water. Set aside.
- In a large pot, add the sugar, 1/2 cup water, salt and corn syrup. Bring to 240F.
- Start the standing mixer with the gelatine to slow. Gradually pour the hot sugar in the gelating. Once all the sugar is added, graddually increase the speed to maximum. The marhsmallow is ready when it is thick and light as a cloud.
- Add the vanilla. Combine.
- With an oiled spatula, transfer the marshmallow to the prepared pan. Let cool at room temperature for about 4 hours. Cut in squares. Dust with powder sugar.
Chocolate bar (Hershey style)
– Replace the chocolate bar with nutella.
– Spinkle dark chocolate with cinamon and chili powder.
– Remplace the chocolate with caramel sauce and sprinkle with finishing salt.
– Replace the Graham cracker with rice crispy.
– Replace the Graham cracker with oreos.
Chocolate chip cookie:
– Replace the Graham cracker with chocolate chip cookies – my favourite!