Canadian summertime is a beautiful thing, and as the temperature skyrockets like clockwork after the May 24 weekend we Canucks love to shake off our parkas and take things outside. Up in the Great White North we have a reputation of being outdoorsmen, which proves more and more in our activities when our sticky humid summers decide to pay us a visit. One of my favourite traditions, along with most of the Canadian population, is the gathering around a bonfire.
Bonfires are the perfect solution to the crippling social anxiety and debt that comes with being a patio regular. What’s provided is your own custom menu of music, friends, dungeons and dragons game, and occult hymns. All with the added bonus of escaping a smack down handed out by Johnny Tanktop you find on most patios.
If ya do it right, your campfire S’mores will be this melty and yummy too.
What I’ve created for you today is a take on the classic s’more with recipes to make the ingredients at home and impress your friends. I’ve also included an alternative method of store bought items to help you whip this up in under 5 minutes. **Important note** Fires are dangerous! Please don’t set yourself ablaze, this is not Guy Fawkes Day! The dosage in this recipe is kept low to help you keep your wits and have fun.
Also note that I have omitted the graham cracker recipe, just go buy HoneyMaid brand. This is not a paid sponsorship in any way nor do I have stocks in the company, they are just impossibly delicious graham crackers and I feel it is the best way to enjoy a s’more. Also, HoneyMaid has a high fat content helping those sweet sweet cannabinoids digest better in you. But if HoneyMaid does read this and would like to send me free samples, please do not hesitate to be in touch.
Before you ignite your campfire and get the flames higher, stream these tunes!
¼ cup Cannaoil
¼ cup high quality Cocoa Powder (don’t cheap out here, cocoa powder is used in a variety of recipes and using a lesser quality really stands out. Look for 22-24% fat)
3 tbsp Agave Syrup (Or Honey)
4 envelopes Unflavored Gelatine
3 cups White Sugar
1 ¼ cup Golden Syrup
¼ tsp Salt
2 tsp Vanilla Extract
¾ cup Water + ¾ cup Water
1 ½ cup Icing Sugar
- Girl Scout Cookie. Ahh the infamous GSC, the BMW of cannabis strains. Well known and not too fancy, but let’s people know you mean business. The potent hybrid sports a sweet and earthy flavour profile that creates the perfect bridge between the sweet marshmallow and graham cracker. Get more information via Leafly.com here.
Step 1: Melt Cannaoil over medium heat and set aside to cool for a few minutes. In a medium sized bowl, mix all ingredients together until there are no clumps left.
Step 2: Line a baking sheet with parchment paper and pour mixture into center. The Mixture will be runny so try your best to form this into a square. If available, you can also use a silicon mold. These come in many different shapes and sizes. Including a chocolate bar.
Step 3: Let cool at room temperature for 30 minutes before sticking in the fridge.
Step 1: Use cooking spray or oil to brush the inside of a 9X13 glass baking dish completely. Line with parchment paper making sure there is a 2 inch over hang on either side.
Step 2: In a medium saucepan combine ¾ cup of water, white sugar, corn syrup and salt and bring to a boil. When the mixture has started to boil, stir until the sugar has dissolved. Once dissolved it is very important that you stop and do not stir for the rest of the cooking process, this can cause crystallization and will ruin your entire batch. Continue to cook until the temperature reaches of your mixture reaches 238 degree Celsius on your candy thermometer.
Step 3: In the bowl of a stand up mixer sprinkle the gelatine over the remaining ¾ cups of water and let stand for 5 minutes.
Step 4: Add the whisk attachment to your stand up mixer and on a LOW speed add the hot syrup to the gelatine that has been standing. Slowly increase the speed of the mixer and beat until you have achieved stiff peaks. Beat in Vanilla. ***Please note the emphasis on low speed here, you do not want hot sugar splashing on you, it is extremely dangerous. Also, like when cooking bacon, be sure to wear clothes.***
Step 5: Pour into glass dish and smooth over with spatula. Set aside at room temperature for 3 hours uncovered.
Step 6: Take 1 cup of your icing sugar to dust your work service and unmold your marshmallow on to it. Using a sharp knife brushed with oil, cut into squares of desired size. With the remaining ½ cup of icing sugar roll marshmallows to coat.
Option 1: Take a small square of the chocolate bar and place on one half of a Honey Brand graham cracker. Place marshmallow on a stick and roast over an open fire until blackened and crispy. Place marshmallow on chocolate and with the other half of the graham crack form a sandwich and pull marshmallow off of your roasting stick.
Option 2: Speedy assembly for all you lazy bastards: Take room temperature Cannabutter or Cannaoil and whisk into Nutella, a good ratio to follow is two parts Nutella to one part cannabutter or oil. Spread desired amount on graham cracker and follow assembly using store bought marshmallows.
Check out Girlschool’s “C’mon Let’s Go” video here.
Suggested Baker’s Dozen “Not So Southern BBQ Chicken” Playlist:
01. Rush - “Lakeside Park” 02. Bachman Turner Overdrive - “Not Fragile” 03. Witchfinder General - “Quietus Reprise” 04. Black Sabbath - “Supernaut” 05. Pagan Altar - “Walking in the Dark” 06. Girlschool - “C’mon Let’s Go” 07. Angel Witch - “Angel Witch” 08. Triumph - “Never Surrender” 09. Venom - “Welcome To Hell” 10. Saxon - “Denim and Leather” 11. Anvil - “Free As the Wind” 12. Thor - “Let the Blood Run Red” 13. Darkthrone - “Canadian Metal”
ABOUT THE AUTHOR:
- Danny P. is a Toronto, Canada-based chef with a love for music, food and baking (both kinds). He may be stuck in the ‘70s, but he is definitely not stuck in his ways. In this series Dan will bring you some of his favourite recipes for absolutely tasty bake-worthy goods. If you have any comments, suggestions or other inquiries, hit him up on Instagram at @bakersdozenrocks.