S’mores are a traditional American campfire dessert, usually a kid’s favorite (although let’s be honest, us adults love them too) that goes way back to the beginnings of the twentieth century. Since there is a certain nostalgic link to s’mores, it’s a treat that is rarely altered or changed in its structure or flavors. Some of the great things about traditional s’mores are the contrast in textures and the smokiness. However, more often than not it ends up being a one-note sweet dessert. That is why we created a recipe that maintains the nostalgic essence of s’mores but is elevated to a more complex and delicious tasting experience – it’s time to try the gourmet s’more. And it all starts with a homemade marshmallow recipe.
Our marshmallows are creamy, tasty, and not as sweet as the ones sold in stores. We also used a high-quality dark chocolate (we recommend Pacari’s 70%), added cacao nibs for extra crunch and cacao flavor; and finally, finished the s’mores with sea salt to add an extra note. And, of course, we caramelized and roasted the marshmallows on the outside. The result is creamy and crunchy; sweet, bitter, salty, and smoky. What is not to love?
P.S. If you want that yummy s’mores flavor on a shorter timeline, give our S’mores Skillet a try! It’s definitely a different flavor profile than our gourmet s’mores, but comes together super quickly!
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Homemade Marshmallow Recipe Tips
- To execute the marshmallow recipe correctly it’s vital to have a scale and a thermometer. We highly recommend using them for this.
- If you can’t get a hold of liquid glucose, you can use 225 grams of sugar in total and skip the glucose step. You will get a similar result, although it will be more sugary.
- You can store any leftover marshmallows in an airtight container for up to 3 days.
Gourmet S'mores with Homemade Marshmallow Recipe
- Kitchen scale
- Liquid thermometer
- Kitchen torch (optional)
what you'll need
- 1 cup dark chocolate
- 2 tbsp cacao nibs
- 12 square crackers or cookies
- sea salt
let's do it
- Cover a mold or baking sheet of 1.5 inches high x 5 inches long x 3 inches width approximately with parchment paper. Dust over the parchment a fine layer of cornstarch and reserve.
- Hydrate the gelatin with 2 tablespoons of cold water.
- Whip the egg whites until they reach stiff peaks.
- In a medium sized pot cook the sugar and 45 grams of water. When the mix bolis, add the liquid glucose and continue cooking until it reaches 242 F/117 C. Take off the stove and add the hydrated gelatin. Mix until it dissolves
- While whipping at high speed, add the syrup slowly to the beaten egg whites. Then, add the vanilla extract. Continue whipping until the marshmallow mix reaches room temperature, then immediately spread evenly over the prepared baking sheet / mold.
- Allow to rest at least 1 hour in the fridge.
- Meanwhile, prepare the chocolate. Melt the chocolate and mix with the cacao nibs. Cool slightly and then spread over parchment paper into a 3x5 inch square. Allow to begin to solidify and cut into 6 squares.
- Once the marshmallows are ready, trim the edges with a hot knife and cut into 6 squares or remove from the mold.
- Build the smores. Sandwich the chocolate and marshmallow squares between two cookies. Bake at 450 F/230 C for 5 minutes or until the marshmallow begins to melt and caramelize on the outside. If you have a kitchen torch you can use it as well to melt the chocolate and caramelize the marshmallows. Sprinkle sea salt over the s'mores to finish.
Recipe and photos by Abril Macías.