S'mores Marshmallow treats with chocolate cookies: These marshmallow treats transformed to a s'more on a crispy chocolate cookie. The perfect dessert for the picnic
It has been a while I've got this idea in my head: make your own marshmallows. And transform that into a s'more. I've passed a lot of recipes on blogs and cookbooks. In the original recipe, you use Graham crackers and a piece of chocolate. But those are not as readily available in the Netherlands.
And then my attention was drawn to these cookies. Biscuits with a nice layer of chocolate. Now, these look like a good alternative.
The result was very good. Very very good. We roasted the marshmallows on a stick over a fire and then put it on the chocolate rice biscuit. The chocolate was a bit melted, the cookie was crunchy and the marshmallow was nice and sticky with a crunchy exterior. Yummy!
- The temperature in this recipe is very precise and therefore use a sugar thermometer.
1 day before
- Make the marshmallows one day before the picnic, so they are well solidified.
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📖 Recipe
RECIPE CARD
Ingredients
Marshmallows
- 80 grams sugar
- 1 tablespoon corn syrup
- 2 tablespoon water
- 4½ grams gelatin
- ⅛ teaspoon salt
- ½ teaspoon vanilla-extract
- 2 tablespoons confectioners sugar
- 1 tablespoon cornstarch
S'mores
- 12 marshmallows, above
- 24 cookies, with a chocolate layer (or chocolate and cookies seperate)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Take a tin of 4 x 4 inches (10 x 10 cm) and brush with butter. Line with baking paper.
- Let the gelatin soften. Take a mixing bowl and add the gelatin to the bowl. Then add 2 tablespoons of water. Let it stand for at least 10 minutes.
- Take a saucepan and add sugar, corn syrup, and 2 tablespoons of water. Stir well.
- Put the pan on medium heat and let it come to a boil.
- Put a sugar thermometer into the pan and heat the sugar mixture until it reaches 245 degrees Fahrenheit (118 degrees Celsius).
- Take the saucepan off the heat.
- Turn the mixer on a low speed in the mixing bowl with gelatin.
- Pour the sugar water into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup).
- Add the salt to the bowl, while mixing.
- Turn the mixer to medium speed and mix for 5 minutes. The marshmallow mixture should be doubled in volume and has a beautiful white color.
- Then turn the mixer on high speed and mix for another 5 minutes (the volume is now tripled).
- Add the vanilla extract and mix for 1 minute at high speed.
- Spoon the marshmallow into the bowl. The easiest way is to grease the materials you're using so the marshmallows won't stick to it.
- Flatten the top.
- Mix the cornstarch/confectioners sugar in a bowl and dust the top of the marshmallows. Just a thin layer, you don't have to use all of the dusting mixture.
- Allow the marshmallows to stiffen for 6 hours at room temperature.
- Dust your work area with some cornstarch/confectioners sugar and unmold the marshmallow. Grease a knife and slice the marshmallows into small squares.
S'mores
- Grab a square of marshmallow and put it on a stick. Let it become hot over the BBQ or a small (camp)fire until it's slightly caramelized.
- Take two cookies (chocolate sides in the middle) and put the marshmallow in between.
- Press lightly.
- Serve immediately.
Notes
- The temperature in this recipe is very precise and therefore use a sugar thermometer.
Nutrition
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