HOMEMADE MARSHMALLOWS: We use this recipe, but with a few changes. 1: I use vanilla bean paste for s'mores, as it adds more flavor. 2: I use a 9x9" pan instead of 9x13, as you want these to be a bit thicker. 3: I slice them into squares that are slightly smaller than the graham cracker halves. Just lightly grease a knife before each slice to prevent sticking! 

Toasting homemade marshmallows: Homemade marshmallows can't be toasted over an open flame (like store-bought), so we instead use a culinary torch to quickly brown and caramelize the edges of the marshmallow.

If you want to save on time, you can skip scoring and poking holes in the crackers. They won't look like graham crackers, but will taste the same.

If at any point the dough becomes difficult to work with while rolling it out, slicing, or transferring it to a baking sheet, just pop it into the freezer for a few minutes.

Make sure your work surface and your rolling pin are well floured. If you notice the pin "dragging" the dough or if there's excessive stickiness, add flour.

Make sure you let the butter come to room temperature before creaming it, or it simply won't work.

Chilling the dough lets the butter solidify and allows the flour to hydrate. If you don't chill the dough, your graham crackers just won't come out looking correct.

If the dough is too dry, add a small splash of water or milk to hydrate it. If it's too wet, add extra flour as needed.