Image for Vanilla Marshmallow S'mores from Ghirardelli
+ / - Hover over image to Zoom
Other Views

    Vanilla Marshmallow S'mores

      Servings:   24 S'mores


      for the vanilla marshmallows:

      • 1/2 cup + 1/2 cup water
      • 3/4 ounces gelatine
      • 2 cups white sugar
      • 2/3 cup white corn syrup
      • 1 pinch salt 
      • 1 teaspoon pure vanilla extract
      • 1/2 cup corn starch
      • 1/2 cup powdered sugar 

      for the s'mores

      • one batch vanilla marshmallows
      • 20 graham crackers
      • 20 ghirardelli chocolate squares (such as milk chocolate brownie, dark chocolate raspberry, dark chocolate & dark chocolate caramel)


    For the vanilla marshmallows

    • Line a 13x9 baking dish with parchment paper & grease with oil.
    • Add 1/2 cup water & gelatine into the bowl of a stand mixer. let stand until the gelatine softens, about 10 minutes.
    • Add remaining cup of water into a sauce pan over medium heat. add sugar, corn syrup & salt. stir until sugar dissolves.
    • Increase heat to high & boil (do not stir) until temperature reaches 230-250 degrees, about 6-8 minutes.
    • Using the whisk attachment, turn on mixer to low speed & slowly pour in boiling hot syrup.
    • Once syrup is mixed evenly with the gelatine, add vanilla & increase speed to high. beat until mixture is thick & fluffy, about 15 minutes.
    • Pour into baking dish immediately & let stand at room temperature until firm, about 2-3 hours.
    • Sift corn starch & powdered sugar over mixture before slicing. toss each slice in the powdered mixture as well.

    For the s'mores

    • Toast vanilla marshmallow square in the oven or over a camp fire
    • Top with desired chocolate square & sandwich between two graham crackers.

    You may also like ...
    You may also like ...