S’mores Homemade Marshmallows are the icon dessert all in one bite. Swirls of chocolate and bits of graham crackers all mixed into the squishy marshmallow.
When I started dreaming of making other flavors of marshmallows, S’mores Homemade Marshmallows was the first one that popped in my head. I had seen marshmallows that had been dipped in chocolate and rolled in graham cracker crumbs. But I really wanted those inside.
Toasted or not, these marshmallows have the great flavors of a s’more all in one bite. They have a little bit of crunch from the graham cracker crumbs, great swirls of chocolate, and the iconic squish of a marshmallow.
S’mores are nearly 100 years old. They first showed up in a cookbook in 1920. They were called “graham cracker sandwiches.” They were popular with the boy and girl scouts. They later showed up in a cookbook in 1927 as “some more.” And then in 1938, they were called “S’mores” in a publication for summer camps.
August 10th is National S’mores Day. These marshmallows would be a perfect way to celebrate the day.
- 3/4 cup cold water
- 3 pkg gelatin
- 2 cups sugar
- 2/3 cups corn syrup
- 1 Tbsp vanilla
- 7 oz graham crackers, smashed, divided
- 1/4 cup prepared hot fudge
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- Remaining graham crackers
- In stand mixer bowl, add 1/2 cup cold water and sprinkle gelatin over water. Stir to combine and set aside.
- In medium pan, combine sugar, 1/4 cup water, sugar & corn syrup.
- Cook over medium heat. Bring to a hard boil and boil for 1 minute while stirring.
- Pour syrup mixture over gelatin.
- Using the whisk attachment for the mixer, mix on to medium speed until mixtures come together (about a minute).
- Turn on high and mix for a total of 12 minutes.
- While it whipping, cover a quarter sheet pan or 9 x 13 pan with plastic wrap and spray with cooking spray. I use tape to keep the plastic in place.
- Turn off mixer, add vanilla and mix on low - medium until combined.
- Remove bowl from mixer. Add half of the crushed graham crackers. Stir gently to combine.
- Fold in hot fudge. It should have swirls of chocolate but not completely mixed in.
- Spread on sheet pan or 9 x 13 pan.
- Cover with more plastic wrap that has been sprayed with cooking spray. After covering you can gently spread the marshmallow in the pan.
- Allow to set up for at least 2 hours. (These take longer to set up than other versions.)
- Mix powdered sugar, cornstarch and remaining crushed graham crackers in a bowl.
- Cut into desired shapes.
- Roll marshmallows in dusting mixture.
- Store in airtight container for up to 3 weeks.
I like using a bench scraper to cut my marshmallows. It seems to be easier than a knife.
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