S'mores In Jars
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup coarsely broken graham crackers
  • 1/3 cup sugar
  • 2 tablespoon cornstarch
  • 2 tablespoon sifted natural cocoa powder
  • pinch of salt
  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 4 ounce milk chocolate, chopped, such as callebaut or hershey
  • 1 teaspoon vanilla extract
  • 3 ½ cup mini marshmallows or large marshmallows
  • 3 to 4 cup marshmallow crème or fluff
Directions
  1. Have six ½ pint Mason jars ready. Scatter about one-third of the graham crackers on the bottom of each jar and have the rest in reserve.
  2. Whisk sugar, cornstarch, cocoa, and salt together in large saucepan to blend (a pan with a rounded bottom is very helpful). Slowly whisk in milk and cream. Whisk over medium heat just until mixture comes to boil. Add chopped chocolate and bring back to a low boil, whisking all the while until chocolate melts and pudding thickens, about 1 to 3 minutes. Remove from heat; whisk in vanilla. Immediately scrape into a large 4-cup measuring cup with spout. Pour a layer of pudding into the jars just to cover the crackers. Add another layer of crackers, repeat with rest of pudding, and top with rest of crackers. Puddings may be covered and refrigerated overnight at this point or chilled for at least 2 hours.
  3. Open jars and top the puddings with nice big mounds of mini-marshmallows. If you are using large marshmallows, skewer each marshmallow and roast over the fire. Slide off the skewer and place on top of the pudding. If you are using the marshmallow Fluff, I like to place it in a piping bag fitted with a large star tip and pipe a nice big swirl on top of each pudding. (You can use two teaspoons, but it is very sticky and unwieldy). Right before serving brown the marshmallows or fluff with a torch until it is as carbonized and gooey as you like. Serve immediately.