This recipe is for anyone who can never possibly stuff enough marshmallows into their s’more. Graham crackers are coated in chocolate, broken up, and then tossed right in the marshmallow batter. Because why the heck not? (Don’t answer that.)
They are decadent. And while I haven’t tried it yet, I imagine they’d make pretty much the most epic actual s’more. Either way, they should be a hit at the next BBQ.
Inside Out S’more Marshmallows
Prep time: 35 min | Ready in: 4 hours, 35 min
Makes about 24 marshmallows.
- Cooking spray
- 3 packages unflavored gelatin (vegetarian substitutions)
- 2 cups granulated sugar
- 1 cup powdered sugar
- 10 graham cracker squares
- 1-1/2 cups of dark chocolate chips
- A candy thermometer
- Tin foil
- 9×13-inch cake or jelly roll pan
To make the chocolate-covered graham cracker pieces:
- Break graham crackers into small-ish pieces (1/2-inch or so) and pour them into a large bowl. Set aside.
- Prepare a cookie sheet with a piece of parchment paper on top. Set aside.
- Over high heat, bring 1 to 2 inches of water to a boil in a medium saucepan. Reduce heat to low and place a bowl in the saucepan. Be sure the water doesn’t get displaced enough to spill over into the bowl.
- Pour in chocolate chips.
- Stir until completely melted.
- Pour chocolate into bowl with graham cracker pieces. Stir gently until totally coated. Pour chocolate-covered graham crackers onto the cookie sheet with parchment paper, and spread them out so they aren’t stacked on top of each other.Place in the freezer, uncovered for 30 to 40 minutes, until chocolate is completely hardened.
- Once frozen, use a knife to break the chocolate-covered graham crackers into small pieces.Put pieces into a Ziplock and place in the freezer until the marshmallow batter is ready.
To make the marshmallows:
- Line the inside of the pan with tin foil, then coat well with cooking spray.
- In a large mixing bowl, combine a 1/2 of a cup of cold water with the packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
- In a medium saucepan on medium heat, combine the sugar and 1/2 of a cup of water, then stir until sugar has dissolved—about 3 to 5 minutes. Increase heat to bring mixture to a low boil, and continue to boil until the temperature reaches 240 degrees F on a candy thermometer—about 12 to 15 minutes. Remove from heat.
- Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is very thick, about 10 to 15 minutes—imagine the consistency of pourable taffy.
- Pour the chocolate-covered graham crackers into the batter and stir just until they are evenly distributed. (The chocolate will melt a bit in the warm batter, but as long as you don’t over-mix things, it’ll be totally fine.)
- Pour the mixture into the pan, smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.)Let the marshmallow sit for about 3 to 4 hours, uncovered, until completely set.
- Cover a surface larger than the marshmallow slab with powdered sugar and carefully remove the marshmallow slab from the pan and place on the covered surface.
- Cut marshmallows in squares. (It helps to continually coat the knife or cookie cutters with powdered sugar to keep them from sticking.)
- Dust all sides of marshmallow pieces with powdered sugar.
And you’re done! I recommend storing these in the freezer in a Ziplock to keep the chocolate frozen.