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Homemade S’mores (you’re killin me smalls)

Posted on: Saturday, April 9, 2011

How to Make No-Campfire-Required S’mores:

First things first, you’ve got to make your mallow.

Then, you’ve got to make your graham.

Stick with me folks…things are about to get crazy!

To guide you in this complicated process, please turn your attention to the following instructional video.

[youtube http://www.youtube.com/watch?v=4rpJw0dMKnQ&w=480&h=390]

Stick the cookie sheet in an oven for like 30 seconds.  Watch it real close–you just want the marshmallow toasted and the chocolate a little melted, and these guys burn fast.

Then….you scarf!

Michaela made these while we were at home.  They are SO good and a lot of fun to make, especially with kids!

Speaking of kids and marshmallows, this has to be the cutest thing ever.

[youtube http://www.youtube.com/watch?v=QX_oy9614HQ&w=640&h=390]

Keep reading for recipes!!


  • This recipe is directly adapted from here, but Michaela did the work of changing the ounces into cup measurements for ya, and also substituted sugar for honey (she tried both ways and the honey made the marshmallows rather bitter).  The rest of the recipe is pretty much identical to the link.

0.5 ounces gelatin
1/2 c COLD water
1/2 cup + 1 Tbs sugar
1 Tbs sugar

In a small bowl, combine the gelatin and water. Let sit for a few minutes until it turns into jello, then set aside.

In a small saucepot, combine water, honey and 1/2 c of sugar. Bring to a simmer and watch closely.

While that’s going, start to make your meringue. Whip the egg whites until frothy and then add your 1 Tbs sugar. Whip til soft peaks form. NO MORE!

When your sugar syrup has reached 240 degrees (or is a light caramel color, not too dark though!) take off heat and add the gelatin. Stir to combine.

With your mixer on high, SLOWLY drizzle in the sugar syrup into the meringue. Now, continue beating for 8 minutes. No more, no less. Time it!

After 8 minutes, put marshmallow fluff into a plastic bag, cut off the end and pipe out onto parchment paper that has been covered with a mixture of 3/4 powdered sugar 1/4 cornstarch.

Let sit out preferably overnight but a few hours will do the trick. Slice, eat, roast…the opportunities are endless.


Recipe for homemade graham crackers

  • Michaela recommends substituting molasses for 1/2 of the honey.



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