12 Days of Edible Gifts: Homemade S'mores

Kids and adults alike love freshly roasted marshmallows stuffed between two graham crackers and layered with melted chocolate, so this holiday season, give the gift of homemade s'mores. While making your own chocolate might be too much (considering cocoa is a little hard to come by), the other ingredients are surprisingly simple.

Since they consist of graham flour, which is a whole wheat flour, the graham crackers taste more healthy than their store-bought counterparts. But, once topped with cinnamon and sugar, they're very satisfying. The homemade marshmallows, with their delicate texture, blow away the bagged version. Assemble the s'mores and package them in a decorative box or simple cellophane bag. Ready to give these gooey and sweet treats away? Read more.

Homemade S'mores

Homemade S'mores

Marshmallows from Alton Brown


  1. Graham Crackers
  2. 1 1/2 cups graham flour, plus more for dusting
  3. 3/4 cup all purpose flour
  4. 3/4 teaspoon kosher or sea salt
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon ground cinnamon
  7. 4 tablespoons unsalted butter, room temperature
  8. 1/3 cup light brown sugar, packed
  9. 1 large egg, beaten
  10. 1/4 cup honey
  11. 2 teaspoons pure vanilla extract
  12. Cinnamon-Sugar topping
  13. 1/4 cup turbinado sugar
  14. 1 1/2 teaspoons ground cinnamon
  15. Marshmallows
  16. 3 packages unflavored gelatin
  17. 1 cup ice cold water, divided
  18. 12 ounces granulated sugar, approximately 1 1/2 cups
  19. 1 cup light corn syrup
  20. 1/4 teaspoon kosher salt
  21. 1 teaspoon vanilla extract
  22. 1/4 cup confectioners' sugar
  23. 1/4 cup cornstarch
  24. Nonstick spray
  25. S'mores
  26. 3 chocolate bars or 1 cup of chocolate chips


  1. Graham Crackers: In a large bowl, sift together the graham flour, all purpose flour, salt, baking soda, and cinnamon. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and egg on medium-high speed until smooth and creamy, about 3 minutes. Add the honey and vanilla and beat until smooth, stopping and scraping down the sides of the bowl once with a rubber spatula.
  3. With the mixer on low speed, add the sifted ingredients in 2 batches, beating after each addition until the flour disappears. Do not overmix. The dough should hold together and feel manageable for rolling.
  4. Press the dough into a flat disk, cover with plastic wrap and refrigerate for 30 minutes.
  5. With the dough chilling, make the cinnamon-sugar topping. In a small bowl, combine the turbinado sugar and cinnamon. Set aside.
  6. Position one rack in the center of the oven and another rack in the lower third of the oven. Preheat the oven to 350. Line 2 rimmed baking sheets with parchment paper or nonstick baking liners or use nonstick baking sheets.
  7. Transfer the dough to a work surface liberally dusted with graham flour. Dust the top of the dough with graham flour. Using a lightly floured rolling pin, roll out the dough into an 1/8 inch thick rectangle. Use a ruler to measure and dinner knife to lightly mark 2-inch squares. Using a fluted pastry cutter or paring knife, cut out the squares and transfer to the prepared baking sheets, spacing the cracker 1 inch apart.
  8. Place the pan of crackers in the refrigerator while you roll the remaining crackers. Gather up the dough scraps, lightly dust with graham flour, reroll the dough, and cut out the crackers until all of the dough is used. Using the blunt side of a toothpick or wooden skewer, prick each cracker to form a 3 by 3 grid of evenly spaced holes (9 holes total). Using your fingers, sprinkle each cracker generously with cinnamon-sugar topping.
  9. Bake the crackers until firm and nicely browned, about 14 minutes. Switch the pans between the racks at the midpoint of baking if the crackers appear to be baking unevenly. Transfer to wire racks and cool completely.
  10. Marshmallows: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  11. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  12. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  13. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  14. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  15. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
  16. To make a s'more, layer chocolate and marshmallow between two graham crackers.

Makes about two dozen s'mores.

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These look gorgeous! What a great idea - I had not even thought of making graham crackers myself. I try and bake all oour kids treats as much as possible so I can "control" the ingredients and make sure they are allergy-free and healthy. I would love to try this one using Kamut Wheat flour for added nutrition! Thanks for sharing - our kids love smores :)
Thanks for all of the information, those do look really cool. It does seem like something that would take a couple tries to get it just right.
just tried to reply, but I included links and my post was flagged, so I'm not sure if it will ever show up! i didn't take pictures of mine because they are, frankly, not very photogenic :) i tried to make them all fancy with some chocolate transfer sheets, but a couple of days later, they suffered from fat, after much frustration, i just re-dipped them in some plain bittersweet chocolate...i've worked with chocolate a bunch, so i'm not entirely sure what went wrong for really pretty examples of what i tried to do, google the blogs giverslog and sprinklebakes still not sure if i'm going to go for the marshmallows this year - i am going to supplement each package with a bottle of whipped cream vodka, though...yum
i did not take pictures...i'm sad to say they didn't come out as fabulously as i expected, but i'm hoping it's okay to share the link to the blog where i found them...they are gorgeous and she links to others who, in turn, made different and also gorgeous versions is the original blog is the version I tried to copy, with the transfer sheet...unfortunately, my chocolate got all fat bloomy a few days after I finished them, so I just re-dipped them all in plain bittersweet chocolate to cover up the ugliness and called it a day
jelibean what a great idea! Did you snap any photos I would love to see how they turned out? So far my marshmallows have been fine sealed in a air tight container for the last week. I would also lend toward trusting alton, his recipes are usually very precise!
these look great i actually made some "hot chocolate on a stick" this year as small gifts for some people and wanted to make homemade marshmallows to go with them, but kept reading conflicting reports on how long they'll could be 4-5 days from the time i make them until i'm able to give them to some recipients and i don't want them to be on their way out already...any thoughts from people with experience? i do tend to trust alton brown though, and this recipe says 3 weeks
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