Marshmallows With Chocolate and Graham Crackers (S’mores!)

Usually, I’m not a big fan of marshmallows but Norma is and I’ve always been interested in how these are made. I was just going to make marshmallows but I noticed I had extra semi-sweet chocolate chips and graham crackers. The following recipe was taken from Barefoot Contessa’s Toasted Coconut Marshmallows but I just ignored the coconut part. I found cutting the marshmallow with a wet knife or something that doesn’t stick makes it go by so much quicker.


  • 3 packages unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar, for dusting

Sprinkle confectioner’s sugar in an 8 by 12-inch nonmetal pan.

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle some more confectioner’s sugar on top. Let it cool for about an hour or until the marshmallow is firm.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.