When a marshmallow slowly turns golden over the fire and the center starts to melt, dessert suddenly gets very quiet around the table. These s'mores with homemade marshmallows are made with soft vanilla marshmallows and chocolate-coated cookies.
Make the marshmallows ahead and let them set. Then, when the fire is ready, all you need to do is toast, sandwich, and eat while the marshmallow is still warm. Sticky fingers are not a problem here. They are part of the job.
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Why You'll Want to Make This
Homemade marshmallows are softer, fluffier, and fuller in flavor than store-bought ones. They toast beautifully: golden on the outside, warm and gooey in the middle.
Paired with crisp chocolate-coated cookies, they make s'mores that feel simple, fun, and just a little extra.
What You Need
- Gelatin sheets: Help the marshmallows set and hold their shape.
- Boiling water: Dissolves the gelatin and forms the base of the sugar syrup.
- Sugar: Gives the marshmallows their sweet, fluffy structure.
- Salt: Keeps the sweetness from tasting flat. Vanilla extract: Gives the marshmallows their soft vanilla flavor.
- Sunflower oil: Keeps the pan, spatula, and knife from sticking.
- Confectioner's sugar: Coats the marshmallows and keeps the outside dry.
- Cornstarch: Helps prevent sticking when cutting and storing.
- Chocolate-coated cookies: Give each s'more a crisp cookie and chocolate layer in one.
How to Make It
- Step 1: Soak the gelatin sheets in cold water, then dissolve them in boiling water. Cook the sugar syrup until it reaches hard ball stage at: 248°F (120 °C)
- Step 2: Stir the dissolved gelatin into the hot syrup. Beat with vanilla for 8 to 12 minutes, until the mixture is thick, white, glossy, and fluffy.
- Step 3: Spread the marshmallow mixture into an oiled and dusted pan. Let it set for at least 4 hours, or overnight for cleaner cuts. Dust and cut into large blocks.
- Step 4: Toast a marshmallow over a grill, fire pit, or gas flame. Place it between two chocolate-coated cookies, add extra chocolate if you like, press gently, and eat right away.
Top Tips
- Use a candy thermometer. The syrup should reach hard ball stage at 248°F (120 °C) so the marshmallows set well.
- Dust the pan generously with confectioner's sugar and cornstarch. Marshmallow sticks fast, especially when you start cutting.
- Beat the mixture long enough. It should look like thick, glossy marshmallow cream before it goes into the pan.
- Lightly oil your knife before cutting. You get cleaner blocks and less sticky drama.
- Toast slowly and turn the marshmallow often. Too close to the flame means a burnt outside and a cold center.
- Make the s'mores right before serving. They are best while the marshmallow is still warm and soft.
Serve with
These s'mores fit well with BBQ desserts and summer desserts. They are especially good for fire pit nights because the marshmallows can be made ahead and toasted when everyone is ready. Or you can use your marshmallows for:
- Grilled Bananas with Whiskey, Chocolate, and Marshmallows: A fun match for a BBQ dessert table with chocolate and marshmallow.
- Extravagant grilled s'mores from the BBQ: so much deliciousness in a bowl who can resist that!
- Chocolate Fondue: Great when you want fruit, cookies, and extra marshmallows on the table. Homemade Caramel
📖 Recipe
RECIPE CARD
Soft homemade vanilla marshmallows toasted until golden, then sandwiched between chocolate-coated cookies. Add extra chocolate and flaky sea salt if you like.
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
For the Homemade Marshmallows (24 marshmallows)
- 12 sheets gelatin, 1 oz.
- 1¼ cups boiling water, divided into ½ cup and ¾ cup
- 2 cups sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon sunflower oil, for greasing
For Dusting
- 4 tablespoons confectioners sugar
- 2 tablespoons cornstarch
For the S'mores
- 12 homemade marshmallows
- 24 chocolate-coated cookies
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
Make the Marshmallows
- Place the gelatin sheets in a bowl with cold water. Let them soak for 10 to 15 minutes, until soft. Squeeze out the excess water from the gelatin.12 sheets gelatin
- Place the squeezed gelatin in a small bowl. Add ½ cup boiling water and stir gently until the gelatin is fully dissolved.1¼ cups boiling water
- Add ¾ cup boiling water, the sugar, and the salt to a saucepan. Bring to a boil and cook for 5 minutes with the lid on the pan.⅛ teaspoon salt, 2 cups sugar
- Remove the lid and check the temperature. The syrup is ready at 248 ℉.
- Turn off the heat. Carefully pour the gelatin mixture into the hot syrup and stir gently. The syrup is very hot.
- Pour the mixture into the bowl of a stand mixer, or use a hand mixer. Add the vanilla extract.1 teaspoon vanilla extract
- Beat for 8 to 12 minutes, until the mixture is white, thick, airy, and glossy. It should look like marshmallow cream.
Set and Cut
- Lightly grease an 8 x 10-inch baking dish with oil.1 tablespoon sunflower oil
- Mix the confectioners sugar and cornstarch.4 tablespoons confectioners sugar, 2 tablespoons cornstarch
- Dust the bottom and sides of the dish with part of the confectioners sugar-cornstarch mixture.
- Spoon the marshmallow mixture into the dish. Smooth the top with a lightly oiled spatula.
- Dust the top generously with the sugar-cornstarch mixture.
- Let the marshmallow set in the refrigerator for at least 4 hours. Overnight is even better.
- Dust your work surface with more confectioners sugar and cornstarch.
- Turn the marshmallow out of the dish and dust the other side.
- Cut into 24 large blocks. Use a sharp knife and lightly oil the blade if it sticks. (yes you only need 12 for the s'mores so you can store these for a second BBQ eve).
Make the S'mores
- Place one marshmallow on a skewer and hold it over a grill, fire pit, or gas flame.12 homemade marshmallows
- Turn slowly until the outside is golden and the inside softens.
- Place the warm marshmallow on the chocolate side of one cookie.24 chocolate-coated cookies
- Top with a second cookie and press gently.
- Eat the s'more right away while the marshmallow is still warm and soft.
Notes
1. Can I make s'mores without a campfire? Yes. Toast the marshmallow over a gas flame, with a kitchen torch, or briefly under a broiler. Stay close because marshmallows brown fast.
2. Can I use store-bought marshmallows? Yes. Skip the homemade marshmallow steps and build the s’mores with store-bought marshmallows.
3. Why are my homemade marshmallows sticky? They need enough confectioners sugar and cornstarch on all sides. Dust the pan, top and work surface well.
4. Can I make the marshmallows ahead of time? Yes. Make them the day before. Overnight setting gives cleaner cuts and a better texture.
5. What cookies are best for s’mores? Chocolate-coated cookies work well because they bring both crunch and chocolate. Graham crackers with chocolate also work.
6. Storage
- Store cut marshmallows in an airtight container, well dusted with confectioners sugar and cornstarch. Place parchment paper between layers if needed.
- Assemble s'mores right before eating. They are best while warm.
Nutrition
Calories: 268kcalCarbohydrates: 55gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.5mgSodium: 169mgFiber: 1gSugar: 45gVitamin A: 3IUIron: 1mg
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