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A large homemade s'more pulled in half on a table covered in powdered sugar


These s'mores are the perfect treat made all the better with amazing homemade marshmallows toasted to perfection on a bed of chocolate and Graham crackers.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 18 servings
Calories 288kcal


For the Marshmallows

  • 2 tbsp vegetable oil for brushing pan
  • 1 cup confectioners' sugar 100g, for coating pan and marshmallows
  • 3/4 oz gelatin envelopes powdered unflavored
  • 1 1/2 cups granulated sugar 300g
  • 1 cup light corn syrup 240mL
  • 1/4 tsp salt
  • 2 tsp vanilla extract 10mL
  • 1 cup water 240mL divided. 1/2c for gelatine and 1/2c for sugar

For the Assembly

  • 8 Graham Crackers
  • 12.4 oz Chocolate about 8 chocolate bars



  • Using vegetable oil, brush the bottom of a 9-inch baking pan. I recommend a square pan. After, dust your pan using confectioner's sugar.
  • In the bowl of a standing mixer add 1/2 cup of water and 2 gelatin packages. Mix and set aside.
  • In a large saucepan, combine the corn syrup, salt, 1/2 cup water and granulated sugar.  Place over medium heat. Bring to a boil. Stir the sugar until it has dissolved. Place the candy thermometer into the syrupy liquid -- without stirring -- until it is at 240°F. Still, allow it to boil. If it begins to foam up DO NOT WORRY! Just turn the heat down and/or remove saucepan from heat until it has cooled slightly.
    Ultimate S'mores
  • Put the mixer on a low speed. Pour the sugary-syrup liquid into the gelatin. Gradually increase mixer speed to high. Beat until the marshmallow has a very thick consistency. You will know it's ready when it forms a thick ribbon once the whisk has been removed. Wait 5 minutes then beat in the vanilla. 
    Ultimate S'mores
  • Transfer the marshmallow to the pan. WARNING: It will be sticky. Wet your fingers. Spread the marshmallow evenly. Smooth the top. Allow it to sit, uncovered. Keep it at room temperature. When the surface is no longer sticky, pull the marshmallow from the sides of the pan. Give the Marshmallow a minimum of 4 hours to sit. Do not wait longer than 12 hours.
    Ultimate S'mores
  • Dust the cutting board using confectioner's sugar. Using a rubber kitchen tool (perhaps a spatula) pull the marshmallow from the pan's sides and bottom. Place the marshmallow on the cutting board. Again, dust it with confectioner's sugar. Dust the knife between each cut. Cut the marshmallow lengthwise. 
  • Cut around 5 strips. Square them into fourths. It should come to about 20 squares. Again, coat marshmallows with the confectioner's sugar. If you are making these marshmallows in advance, they can be stored between layered sheets of parchment/wax paper within a dry container. If stored in a cool room, they can last for around 1 month. 

For Assembly:

  • Place chocolate onto the graham cracker. Place the marshmallow atop that. Torch the marshmallow until you achieve an even brown. 
  • Enjoy!



  • You can make the marshmallow ahead of time and store in an airtight container for up to three weeks.
  • Try using your favorite extract to flavor the marshmallows: Replace the vanilla extract with a different flavor extract (ex: peppermint/almond/strawberry). 
  • If you don't have a candy thermometer use the drop test for see when the sugar reaches the "softball stage". Once the sugar is really bubbling and JUST starting the thicken up use a spoon to drop a bit into a glass of cold water. If it forms a soft ball like a piece of sap then it's ready. If it dissolved in the water it's not hot enough and if it forms a hard ball its TOO hot


Serving: 1g | Calories: 288kcal | Carbohydrates: 54g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 92mg | Potassium: 68mg | Fiber: 1g | Sugar: 49g | Calcium: 13mg | Iron: 1mg