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Campfire S’mores with Homemade Marshmallows

In her new cookbook, Pull up a Chair, Tiffani Thiessen transforms the classic s’mores by adding a variety of delightful toppings. She likes to make her s’mores with bananas and peanut butter cups, but we encourage you to try all combinations to find the one you like best. The homemade marshmallows are a must, and can be tailored to your tastes with different flavorings or food colors.

Campfire S’mores with Homemade Marshmallows
Serves 4

Ingredients

For the homemade marshmallows:
Nonstick cooking spray
3 (1/4-ounce) packets unflavored, powdered gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water
1/4 teaspoon kosher salt
1 tablespoon vanilla bean paste
Confectioner’s sugar, for dusting

For the s’mores:
2 chocolate bars
2 bananas, peeled and sliced
8 chocolate peanut butter cups
1 1/2 cups strawberries, washed, dried, stemmed, and sliced
1 cup creamy peanut butter or almond butter
1 cup homemade or store-bought jam
8 graham crackers, split in half squares

Directions

1. Make the marshmallows: Line a 9-inch square baking dish with parchment paper with plastic wrap and coat it with cooking spray.

2. In the bowl of a stand mixer fitter with a whisk attachment, sprinkle the gelatin over cold water and let sit 10 minutes.

3. In a medium saucepan over medium heat, bring the sugar, corn syrup, and water to a boil. Boil 1 minute. With the mixer running on high speed, carefully pour the boiling syrup into the mixer boil over the gelatin. Sprinkle in the salt and beat until the mixture quadruples in volume and becomes glossy, about 12 minutes. Add vanilla.

4. Using a spatula, scrape the marshmallow mixture into the prepared pan and spread it evenly. Coat another piece of plastic wrap with cooking spray and use it to press the mixture into the pan. Let the marshmallow sit for a few hours to set.

5. Sprinkle the confectioner’s sugar over a large plate. Remove the marshmallow square from the pan, discarding the plastic wrap, and dredge it in the powdered sugar. With scissors or a knife, cut the marshmallow block into 12 pieces and dredge each in confectioner’s sugar until all sides are coated. Store in an airtight container for 1 to 2 days.

6. Make the s’mores: Using a toasting stick, toast a marshmallow over fire until golden brown. Sandwich a marshmallow and a variation of toppings between two graham crackers. 


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