No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

S'more Squares

This recipe is best with our homemade marshmallows (steps one through four). They can be prepared up to two days ahead.

  • yield: Makes 9

advertisement

advertisement

Ingredients

  • Vegetable oil, for brushing
  • 4 packages unflavored gelatin
  • 3 1/4 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups confectioners' sugar
  • 7 tablespoons unsalted butter, melted, plus 6 tablespoons room temperature, plus more for pan
  • 14 graham crackers, crushed to yield 1 1/2 cups crumbs
  • 12 ounces semisweet chocolate, chopped into 1/2-inch pieces

Variations

Uses 3 tablespoons unflavored gelatin instead of 4 packages.

Directions

  1. Step 1

    Brush a 9-by-13-inch glass baking dish with vegetable oil. Cut a piece of parchment or wax paper large enough to cover the bottom of the dish and to overhang the longer sides. Place the parchment in dish, brush with oil, and set dish aside.

  2. Step 2

    Pour 3/4 cup cold water in the bowl of an electric mixer, and sprinkle gelatin on top. Let stand 5 minutes.

  3. Step 3

    Place 3 cups granulated sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Set saucepan over high heat, and bring to a boil. Insert a candy thermometer, and cook until mixture reaches soft-ball stage (238 degrees, about 9 minutes.

  4. Step 4

    Using the whisk attachment, beat hot syrup into gelatin on low speed. Gradually increasing speed to high, beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture into the prepared baking dish, and smooth the surface with an offset spatula. Set dish aside, uncovered, until marshmallow becomes firm, at least 3 hours or overnight.

  5. Step 5

    Place 1 cup confectioners' sugar in a fine strainer, and sift onto a clean work surface. Invert large marshmallow onto the sugar-coated surface, and peel off the parchment paper. Lightly brush a sharp knife with vegetable oil, and cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll marshmallows in sugar to coat. Set aside.

  6. Step 6

    Preheat oven to 350 degrees. Brush a 9-inch-square baking pan with melted butter. In a large bowl, combine graham-cracker crumbs, 7 tablespoons melted butter, and remaining 1/4 cup granulated sugar. Using your hands, press mixture firmly into the prepared pan. Transfer pan to oven, and bake until the crust has set, 15 to 18 minutes. Remove pan from oven, and transfer to a wire rack to cool.

  7. Step 7

    Bring a medium saucepan of water to a simmer. In a medium heat-proof bowl, combine chocolate with remaining 6 tablespoons butter. Set the bowl over the simmering water, and stir until chocolate and butter have melted. Pour chocolate mixture over cooled graham-cracker crust. Using an offset spatula, spread chocolate mixture into an even layer. Transfer to refrigerator, and chill until firm, about 30 minutes.

  8. Step 8

    Preheat the broiler. Cut chocolate crust into nine 3-inch squares. Top each square with a marshmallow, and place assembled s'mores under the broiler just until marshmallows turn golden brown, about 20 seconds. Serve immediately.

Source
Martha Stewart Living, May 1998

advertisement

advertisement

Reviews (13)

  • 1 Dec, 2008

    Try Shortbread or Sandies with a wedge of milk chocolate, topped with the homemade marshmallow!

  • 22 Nov, 2008

    Looks like a challenge to make but it looks too fun to pass up a whack at it! Did anyone encounter any major problems with this, specifically with the marshmallow part?

  • 6 Sep, 2008

    "can i put sumthing insteed of graham we dont have them here"

    Graham crackers are traditional for campfire s'mores but any crisp cookie (what the Brits call 'biscuits') would work for this recipe. Here in the States, we're getting some great cookies imported from England and Mexico; they come in foil-wrapped stacks and are sometimes labled 'digestifs'. And as with cheesecake crust, something like plain old 'Nilla or Chocolate Wafers would work.

  • 26 Jul, 2008

    can i put sumthing insteed of graham we dont have them here

  • 14 Jul, 2008

    THE GIRL SCOUTS LOVE EM, MESSY AND ALL. LOTS OF LAUGHTER AND FUN WAS HAD BY ALL. IF YOU DON'T WANT TO GET MESSY, DON'T TRY THEM. GUESS WE HAVE TO BE A KID AT HEART TO ENJOY.

  • 4 Jul, 2008

    Delicious! They were a huge hit! I had some trouble with the crust breaking also, but only on two of them. I used a kitchen torch instead of the broiler to give the marshmallows a more fire roasted taste all over. They came out great.

  • 4 Jul, 2008

    Delicious! They were a huge hit! I had some trouble with the crust breaking also, but only on two of them. I used a kitchen torch instead of the broiler to give the marshmallows a more fire roasted taste all over. They came out great.

  • 3 Jul, 2008

    The crust fell apart when I cut them. Basically didn't taste anything like a s'more, and definitely not worth the effort. Too much trouble.

  • 24 Jun, 2008

    Well, Supanpink, the piont of smores is to get messy, have fun, and have a delicious treat or dessert! ! ! I tried it too and I just decided to eat outside over a napkin!

  • 23 Jun, 2008

    Anyone know how to get a hold of some of the tag-holders like the ones pictured above?

  • 23 Jun, 2008

    I made these. I haven't figured out a good way to eat them - they are so hard to eat and very messy.

  • 23 Jun, 2008

    i really like this portion,i hope i can make it well

  • 23 Jun, 2008

    i really like this portion,i hope i can make it well