Rating: 3.5 stars
26 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2

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

Martha Stewart Living, May 1998

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Yield:
Makes 9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Variations

Uses 3 tablespoons unflavored gelatin instead of 4 packages.

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Reviews (13)

26 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
12/01/2008
Try Shortbread or Sandies with a wedge of milk chocolate, topped with the homemade marshmallow!
Rating: Unrated
11/22/2008
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?
Rating: Unrated
09/06/2008
"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.
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Rating: Unrated
07/26/2008
can i put sumthing insteed of graham we dont have them here
Rating: Unrated
07/14/2008
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.
Rating: Unrated
07/04/2008
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.
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Rating: Unrated
07/04/2008
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.
Rating: Unrated
07/03/2008
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.
Rating: Unrated
06/24/2008
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!
Rating: Unrated
06/23/2008
Anyone know how to get a hold of some of the tag-holders like the ones pictured above?
Rating: Unrated
06/23/2008
I made these. I haven't figured out a good way to eat them - they are so hard to eat and very messy.
Rating: Unrated
06/23/2008
i really like this portion,i hope i can make it well
Rating: Unrated
06/23/2008
i really like this portion,i hope i can make it well