Homemade Marshmallow S'mores

Tiffany Hill

Servings

24 S'mores

Category

Dessert

Here’s what you’ll need:

Suggested Selling Price: $8-$10.

Note: If you need specific products I used for a current social media video, please go to this link.

Homemade Marshmallow S'mores

Ingredients

    blank

    • 2 tbsp plus 1 1/2 tsp gelatin

    • 1 1/2 cup sugar (300 g)

    • 1 cup light corn syrup (320 g)

    • 1 tbsp vanilla extract

    • 1 cup water (240 g)

    blank

    • 1/4 cup confectioner's sugar (30 g)

    • 1/4 cup cornstarch (30 g)

    blank

    • (24) standard graham crackers (broken in half)

    • (12) 1.55 oz. Hershey Bars (broken in half)

    • Mini marshmallows for packing

    Directions

      blank

      1. Grease two 8 X 8 pans heavily using canola oil (I use a silicone brush to slather it on). Set aside.

      2. Note: Any 8 x 8 pan will work. If using a non-silicone pan, line with parchment paper and generously coat the parchment with canola oil.

      3. Add 1/2 cup (120g) water to a stand mixer fitted with the whisk attachment. Sprinkle gelatin evenly over the surface and allow it to bloom.

      4. In a saucepan, combine 1 1/2 cups (300g) sugar, 1 cup (320g) light corn syrup, and 1/2 cup (120g) water. Stir just until combined.

      5. Attach a candy thermometer and cook over medium-high heat until the mixture reaches 240–245°F (soft ball stage). Do not stir while cooking.

      6. Once the sugar mixture reaches temperature, remove from heat, and turn the mixer to medium speed to begin loosening the gelatin.

      7. Carefully and slowly pour the hot sugar mixture into the gelatin mixture while the mixer is running. Avoid splashing.

      8. Add 1 tbsp (13g) vanilla extract.

      9. Increase speed to medium-high and whip for 10–12 minutes, until the mixture becomes thick, glossy, and fluffy, and has cooled slightly. Do not overmix, as it can become tough.

      10. Using a greased silicone spatula, divide and transfer the marshmallow mixture into the prepared pans and spread evenly.

      11. Lightly grease a piece of parchment paper and place it over the top of each pan. Let set for at least 3–4 hours, preferably overnight. You can speed this process up by p

      12. Each pan should have approximately 450 grams of marshmallow batter.

      blank

      1. Once set, use a greased knife to cut into 12 pieces.

      2. Toss each marshmallow in a 50/50 mixture of cornstarch and confectioners’ sugar (about 30g each) to coat.

      3. Note: Coating the marshmallows well is essential to prevent them from sticking to the graham crackers and chocolate once packaged. After stacking the s’mores, you can gently dust off any excess coating around the edges if desired.

      blank

      1. Carefully break (24) full graham cracker in half.

      2. Carefully break (12) full-size Hershey bars in half.

      3. To assemble, start with one graham cracker half, then add one marshmallow, one Hershey bar half, and finish with another graham cracker half.

      4. Repeat this process until you have (24) S’mores.

      blank

      1. Place (4) S’mores into a Slim Boutique Box.

      2. Use mini marshmallows to fill any empty space around the s’mores and help keep them standing upright inside the box.

      3. Finish your packaging with an optional mini wrap/sticker.