Candies, Chocolate, Desserts

S’mores Marshmallows

September 8, 2011
 I have been itching to make marshmallows.  I feel like I haven’t made them in forever.  It might be all the s’more-ness around me that is adding on to the desire.  But all I know is that lately I had this thing inside of me telling me to make marshmallows. 

So I reverted my go-to recipe – From Smitten Kitchen of course. But just before I brought out the sugar, I thought “I could make this into one of my s’more desserts”.  I brainstormed and came up with a recipe that I am really happy with! And tell you the truth, proud of :).

It’s a homemade chocolate marshmallow dipped in white chocolate, topped with crushed graham crackers, drizzled in melted hershey’s chocolate.  There are many different layers to this dessert, but the outcome is worth the extra effort!

All the layers create a soft, chewy, crunchy, silky, and sweet dessert.  And may I say tempting as well :).  After you have one you will be tempted to go back for more!

And of course just like all the other desserts I have showed you this week — they taste like a s’more. And they are messy like s’mores.  Not as messy, but still messy enough.  But the great part about these is that they are bite sized.  They are easier to pop in your mouth and enjoy :).

One more S’more treat to go.  And the next one is even more un-traditional.  You’ll definitely want to come back to check it out :)!

S’more Marshmallows
Homemade Chocolate Marshmallows dipped in White Chocolate, topped with crushed Graham Crackers, drizzled in melted Hershey’s Chocolate
For Printable Recipe, Click here!
Makes: About 20 2-inch Marshmallow Squares
Chocolate Marshmallows
3 ½ Envelopes Unflavored Gelatin
1 ¼ cups Water, Divided
1/3 cup Cocoa Powder
2 cups Sugar
½ cup Light Corn Syrup
¼ tsp. Salt
2 Egg Whites
1 tbsp. Vanilla
Confectioners sugar and Cocoa powder for dusting the pan and marshmallows
For  Dipping and Topping
2 cups White Chocolate, Chopped
4 Graham Cracker Sheets, Crushed
4 Hershey’s Chocolate Bars, Chopped
Oil the bottom and sides of a 9” square baking pan.  Dust the bottom and sides of the pan with confectioners sugar.  Set aside.
In the bowl of a stand mixer, combine the gelatin and ½ cup of the water.  Let it sit until the gelatin completely dissolves in the water.  Meanwhile place the cocoa powder in a small bowl.  Heat 1/3 cup of water in the microwave, or in a small saucepan.  Pour the hot water over the cocoa powder and whisk until completely smooth.  Add the cocoa powder mixture to the gelatin and mix to combine. 
In a heavy-duty saucepan, combine the sugar, corn syrup, other ½ of water, and salt.  Stir the mixture over low heat until the sugar dissolves.  Increase the heat to medium and heat the mixture until it reads 240 degrees F on a candy thermometer.  This took about 20 minutes on my stove.  But it may take shorter or longer depending on your stove. 
Once the mixture reaches 240 degrees F, pour it over the gelatin mixture and stir until the gelatin dissolves.   Beat the mixture on medium-high until it at least doubles in volume.  The mixture will become thick and white and look like melted marshmallows.   It takes about 8-10 minutes. 
While the mixture is whipping up, whip the egg whites (in another bowl) until stiff peaks form.   Use a hand-held mixer to whip the egg whites.  However, if you don’t have a hand-held mixer, you can use your hands and normal whisk – this will take a lot of elbow grease.  You can also whip up the egg whites in your stand mixer before starting the whole marshmallow process.
Add the beaten egg whites and vanilla into the sugar mixture, and mix until combined.  Carefully pour the mixture into the baking pan.  You won’t be able to pour the whole mixture into the pan (some of it will be stuck on the sides of the bowl).  Spread the mixture as evenly as possible.  Mix some confectioners sugar and cocoa powder and sift on top of the marshmallow.  Chill in the refrigerator for at least 5 hours. 
Run a butter knife around the sides of the pan and invert the marshmallow on a clean cutting board.  The marshmallow will not fall out; you will have to use your fingers to lift the sides of the marshmallow to get it out of the pan.  Using a sharp, large knife, cut the marshmallows into 2-inch squares.  Roll the marshmallows in the confectioners sugar and cocoa powder mixture. 
In a double broiler, or in the microwave, melt the white chocolate until smooth.  Dip the marshmallows into the white chocolate and cover completely.  Place on parchment paper or a cooling rack, and sprinkle with crushed graham crackers.  Let sit for at least 15 minutes to slightly harden.
Meanwhile melt the hershey’s chocolate in a double broiler, or in the microwave, until smooth.  Drizzle the chocolate over the dipped marshmallows in a zig-zag pattern.  Allow the marshmallow squares to harden completely before serving, about 5 hours.  Of course you can eat them before they harden completely, but it’s best to wait so they aren’t sticky and falling apart.  Enjoy :).
These S’more Marshmallows can be kept in an airtight container for about 1 week.
Marshmallow recipe from Smitten Kitchen, who adapted it from Gourmet, December 1998, and

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  • Melissa September 8, 2011 at 2:26 pm

    These look excellent!
    What a great idea. Definitely have to make these when you get home… add it to the list!

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