S’mores with Homemade Marshmallows
Soft homemade vanilla marshmallows toasted until golden, then sandwiched between chocolate-coated cookies. Add extra chocolate and flaky sea salt if you like.
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
Ingredients you need per step are listed below the step in Italic
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: 268kcal | Carbohydrates: 55g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 169mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3IU | Iron: 1mg
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