Well Made by Kiley

Prepare the graham cracker dough. In a medium bowl, whisk together the flours, salt, baking soda, and cinnamon. In a large bowl, cream the butter and brown sugar. Add the dry ingredients & beat until the dough is crumbly. Add the discard, honey, and vanilla. Mix until well incorporated (it will be sticky). Wrap with plastic wrap and place into the fridge for at least 1 hour or overnight.

Marshmallow fluff: Combine the water, sugar, and honey in a medium saucepan fitted with a candy thermometer over medium-high heat. Don’t stir, the mixture will bubble. In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Once the syrup reaches 240F, remove from heat. Slowly stream the syrup into the egg whites while mixing vigorously. Then whip for another 7-8 min. Whisk in the vanilla & allow to cool.

Bake graham crackers: Preheat the oven to 350F. Flour a large sheet of parchment paper & place the dough on it. Sprinkle the top with flour, then cover with another piece of parchment paper. Roll dough to ~1/8” thickness. Peel the top piece of parchment paper off; transfer the bottom piece with the dough to a baking sheet. Cut dough into ~2” squares or rectangles, and poke holes on each w/ a fork. Place in the fridge for 30 mins. Then bake at 350F for 17-22 mins, until deeply golden. Remove from oven & cut again. Cool completely on a wire rack.

S’mores: Preheat the oven to 300F. Place graham crackers on a baking sheet lined w/ parchment paper & top with chocolate. Place into the oven for 5 mins. Pipe the marshmallow fluff on top, then toast the fluff w/ a kitchen torch. Enjoy!