1 Tbsp unflavored gelatin powder + 1/4 cup cold water
2 ½ cups sugar
3/4 cup water
1/2 tsp salt
1/2 tsp vanilla extract or vanilla bean paste
Homemade Graham Crackers
1 ½ cups all-purpose flour, plus more for working
1 ½ cup whole-wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 teaspoon salt
1 cup light brown sugar
½ cup oil
⅓ cup honey
¼ cup almond milk (or soy milk)
1 cup semi-sweet chocolate chips
½ cup dairy free whipping cream or canned coconut milk
¼ tsp sea salt
Homemade Marshmallow Fluff
Combine gelatin and cold water in the bowl of a stand mixer. Let stand while preparing the sugar syrup.
In a heavy saucepan, combine the sugar, water and salt. Bring to a boil and cook, stirring occasionally, until 240 degrees F. (soft ball stage). Remove from heat immediately.
Turn the mixer on low and slowly pour in the sugar syrup. Mix until combined then turn mixer to high and beat until thick and fluffy, around 12-15 minutes. Add the vanilla extract in the last minute of whisking. When finished, the marshmallow should look like soft-serve ice cream. Your marshmallow fluff is done!
*Store fluff for up to 2 weeks in the refrigerator in an airtight container.
Homemade Graham Crackers
In a food processor, combine flours, salt, baking soda, and cinnamon. In a separate bowl, whisk the brown sugar, oil, honey, almond milk and egg together. Then add the wet ingredients to the food processor and blend until a smooth and sticky dough is formed. Lay out a large piece of plastic wrap and turn the dough onto it. Pat into a rectangle form then wrap and chill in the refrigerator for 1 hour.
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Divide the dough in half and return one half to the refrigerator. You can also freeze the dough tightly wrapped for up to 3 months. Sprinkle all-purpose flour onto your work surface and roll the dough into a long rectangle around 1/8th inch thick. Trim the edges and cut the dough into even rectangles. You can even use a cookie cutter to make fun shapes. Place the dough on the baking sheets and form dots into the dough with a skewer or a fork to look like a store-bought graham cracker.
Bake 10-12 minutes, or until lightly browned and slightly firm to the touch. Transfer to a cooling rack. The graham crackers will continue to firm up on the cooling rack.
*Store in an airtight container at room temperature for up to 1 week. Freeze for up to 3 months.
Heat the whipping cream in a microwave safe bowl for 1 minute. Pour the cream over the chocolate chips and stir until smooth. Add sea salt and stir to combine.