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S'mores, Homemade, Marshmallows, Graham Crackers, Gemma Stafford, Bigger Bolder Baking, Recipes

Homemade S’mores (How to Make Graham Crackers & Marshmallows)

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Hi Bold Bakers! This week, I show you how to make Homemade S’mores including Graham Crackers and Marshmallows from scratch! Then we assemble them into the ultimate gooey S’more treat.

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4.78 from 9 votes
S'mores, Homemade, Marshmallows, Graham Crackers, Gemma Stafford, Bigger Bolder Baking, Recipes
Homemade S'mores (How to Make Graham Crackers & Marshmallows)
Author: Gemma Stafford
For the Graham Crackers:
  • 2 cups (10oz/284g) whole wheat flour
  • 1 cup (6oz/170g) light brown sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 7 tablespoons (3 1/2oz/100g) butter, cut into pieces
  • 1/3 cup (3oz/85g) honey
  • 3 tablespoons whole milk
  • 2 tablespoons vanilla extract
For the Marshmallows:
  • 3 packages (6 tsp) unflavored powdered gelatin
  • 1 cup (8oz/ 225g) warm water, divided
  • 1 ½ cup (12 oz) granulated sugar, approximately
  • 1 cup (8 oz) light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup (35g/ 1 1/4oz) confectioners' sugar
  • 1/4 cup (35g/ 1 1/4oz) cornstarch
  • Good quality Chocolate
For the Graham crackers
  1. Mix all the dry ingredients in the food processor.
  2. Add the butter to the dry ingredients and pulse in food processor (you can do this by hand also) until the mixture looks like coarse breadcrumbs.
  3. In a separate jug, whisk the milk, honey and vanilla.
  4. Add the milk mixture to the flour mixture until a dough forms, about 30 seconds. The dough will be sticky. Knead it together lightly on a floured surface
  5. Wrap in plastic and chill for at least 30 minutes, or overnight.
  6. On a lightly floured surface, roll out the dough to a little more ¼ cm, not too thin. Cut out the dough into square. You may experiment with the thickness of the dough to suit you.
  7. Bake the dough for roughly 10-12 minutes @ 350OF
  8. I like to bake them for 10 minutes so they are still soft and not crunchy.
For the Marshmallows:
  1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium heat until the sugar has dissolved. Do not let it boil at this stage.
  3. Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, roughly 8 to 10 minutes, maybe more.
  4. Once the mixture reaches this temperature, immediately remove from the heat.
  5. 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 when you touch the bottom of the bowl, approximately 12 to 14 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  6. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly grease a 7 by 11-inch metal baking pan with flavorless oil. Sift 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.
  7. Grease a spatula, and even your hands, believe me this is sticky stuff.
  8. When the marshmallow are ready, work QUICKLY and scrape the mixture into the prepared pan, using your 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.
  9. Turn the marshmallows out onto a cutting board and cut a little smaller then your graham cracker using a pizza wheel or lightly oiled knife. 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.
To assemble your S'more:
  1. On one side of a Graham Cracker place a square of good quality chocolate.
  2. Toast your Marshmallow slowly over an open flame, turning it to get an all over color. (you can also use the oven) When soft sandwich between the graham crackers.
  3. Enjoy while still warm. YUM!



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Janel Carr on November 2, 2018 at 6:46 am

    Question, the recipe calls for whole wheat flour but can Graham flour be used? I happen to have some that needs to be used.

    • Gemma Stafford on November 3, 2018 at 6:08 am

      Hi Janel,
      Yes! Graham flour was developed to be used in this type of cookie/cracker. Perfect for this recipe,
      Gemma 🙂

      • Janel Carr on November 7, 2018 at 3:57 am

        Awesome, I figured that was the case but I wanted to double check. Especially since different flours seem to need different amounts of liquids and such.

  2. Laura on October 18, 2018 at 12:26 pm

    Hello, Gemma,
    You said on the video you could substitute the light corn syrup. What could I substitute it with? Thank yo

    • Gemma Stafford on October 19, 2018 at 3:02 am

      Hi Laura,
      Marshmallow is a tricky thing. Corn syrup is an invert sugar, a sugar where the constituents have been changed by heating. A sugar syrup is an invert sugar too, but it has to be right to work in marshmallows, that is taken to the right temperature. 113C, which is just into the soft ball stage will have this right for marshmallows, you will need a candy thermometer for this.
      Golden syrup is also an invert sugar as is liquid glucose. You may need to experiment a bit to get this as you wish to have it, but it will be worth it,
      Gemma 🙂

  3. SmritiJhamb on September 28, 2017 at 10:47 pm

    Hi Gemma
    Yesterday I meade these Graham Crackers and wow they taste so good.
    But I have one problem…
    When I made them, they were crispy but now, today they turned so soft.
    Can you tell me where I went wrong?

    • Gemma Stafford on September 29, 2017 at 2:25 am

      Hi Smriti,
      How did you store them? It will be important to store these, when they are cold, in an airtight container. They should stay crisp for a few days,
      Gemma 🙂

  4. Ann on September 25, 2017 at 4:23 pm

    Gemma, I made a batch of the Graham cracker dough today. I’d gotten some dinky little fall leaves shaped plunger cookie cutters, and wanted to try them out. It took some practice and I kept popping the leftover dough in the freezer to chill between rollings, but they are very tasty. Funny thing, I was a little short on vanilla extract, so I used about a tablespoon of bourbon in place of the second one, and I think it is a nice addition! It was sort of a test batch for a fall party, along with a cornmeal cookie recipe that isn’t rolling out so nicely so I’m working on it. The place smells amazing! Thanks for the recipe!

    • Gemma Stafford on September 26, 2017 at 2:51 am

      Hi Ann.
      Well done you! It is a fragile enough dough, so resting it is a great idea. The cornmeal also is fragile, as it really does not have the gluten to bind it. you may need to add a little all purpose flour, but keep at it! sounds delicious,
      Gemma 😉

      • Ann on September 26, 2017 at 10:45 am

        I can’t stop eating the graham cracker leaf cookies, such depth of flavor for a little plain biscuit! As for the cornmeal, yes, the original recipe had both cornmeal and white flour, and I knew it would probably take a while to hydrate, but I did have to work in a lot more flour and then make sure I was rolling and cutting out cold dough. The recipe wasn’t exactly for a cutout cookie, they were to be rolled and then cut into squares, so I was experimenting. Fun to use all the alternative ‘flours’ I have around from pasta making and such! I’m not a big fan of traditional American sugar cookies, usually too sweet. This was fun, and for the “dress up” version I eventually make, I may make some as s’more sandwich cookies. The cornmeal ones might get apple butter or pumpkin butter.

        • Gemma Stafford on September 27, 2017 at 2:05 am

          Hi Ann,
          I think you have this figured! Understanding what the flour needs is so important, and you clearly do. not only that but now other Bold Bakers will learn something too. thank you for your input here, we learn from each other,
          Gemma 🙂

  5. Natalie Wand on July 18, 2017 at 5:39 pm

    Hi Gemma! I made the marshmallows and they turned out great. I’m having trouble with my graham cracker dough. It is entirely too wet. I know to add flour but the mix isn’t even close to the consistency of yours in your video. Help please! Natalie from Missouri, United States

    • Gemma Stafford on July 19, 2017 at 1:51 am

      hi Natalie,
      When adding liquids to a flour it is always best to stop when the dough comes together in a clean ball. flour behaves differently according to where,when, how and even type of grain is milled. It takes very little extra liquid to take it too far. It is easy to put it in, difficult to take it out!
      For this batch it will be a matter of adding more flour, but it will affect the balance of ingredients. If you cannot handle the dough you can spoon it on to the baking sheet, flatten it out with the back of a wet spoon, and bake. It will not be perfect, but it will work for you.
      Thank you for being with us,
      Gemma 🙂

  6. Anonymous on June 15, 2017 at 9:52 am

    Is honey necessary?

    • Gemma Stafford on June 16, 2017 at 4:03 am

      Hi there,
      Yes, it is a core ingredient. Maple syrup may work, but it generally honey!
      Gemma 🙂

  7. Ben on March 10, 2017 at 3:55 pm

    Hi Can I make marshmallow by hand and it still roasts over stove

    • Gemma Stafford on March 11, 2017 at 5:10 am

      Hi Ben,
      Yes, you can toast homemade marshmsallows, no problem,
      Gemma 🙂

  8. Kaishka angirish on February 24, 2017 at 6:31 am

    I’ve made the dough for gram crackers but yours look stiff and mine is a bit lose and slightly wet but I got a clean bowl … Am I on the right track?

    • Gemma Stafford on February 24, 2017 at 1:07 pm

      Yes, you are! if you have trouble rolling the dough just add a little flour to the board, this will correct it for you,
      Gemma 🙂

  9. ken on August 19, 2016 at 12:44 am

    Hi Gemma, if I want to use this crackers for crust, will it be too soft? I prefer my cookies to be more on the crispy side. how to I adjust the flour/oven temp or baking time to make it more crispy?

    I am making 2 layers of chocolate cake with crust at the bottom. should I bake the crust together with the cake batter or should I bake the crust first?

    Thank you for your reply.

    • Gemma Stafford on August 19, 2016 at 1:32 am

      Hi Ken,
      If you wish to use these crackers as a crust you first need to bake them. To crisp them roll them as thin as you can handle, and bake for slightly longer, that is 10 – 15 mins. you may find that some bake quicker than others, so remove these from the oven, and continue.
      If you are using this as a crust for another cake, you need to bake it in the pan in which you are baking the cake, than add the cake batter when the cracker base is still hot. This will ensure that the bake begins right away. I have not tried this of course, so this is my best guess!
      Gemma 🙂

  10. kil on August 18, 2016 at 4:34 am

    Hello gemma, its me again, big fan of u from malaysia. was planning to do smores cake with base crust, 2 5″cake tin. will tis be enough? should i double it? Also, will it be crispy n firm enough to do the base crust since u said the cookies are bit sticky n chewy? i prefer mine to be crispy, shall i add more flour? maybe 1/2 cup of ap flour or should i bake longer with original recipe without burning it. i am trying ur marshmallows fluff tis weekend. cant wait! i really find tat watching ur video makes me so happy esp ur ascent . 🙂

  11. falisha on August 15, 2016 at 4:58 pm

    how can we share our baking creations with you

    • Gemma Stafford on August 15, 2016 at 9:57 pm

      It’s really easy! Scroll down to the bottom of the page on the website. Below the recipe you will see ‘SUBMIT YOUR OWN PHOTOS OF THIS RECIPE’. Click and submit. You picture will appear after it has been approved.

      Can’t wait to see your photos 🙂

  12. Seline on June 29, 2016 at 3:41 am

    Hi, Gemma! I’m out honey now, and can I substitute it with sugar syrup?

    • Gemma Stafford on June 29, 2016 at 3:16 pm

      Sure, maple syrup and agave work well too 🙂

  13. ANDY101 on June 20, 2016 at 6:24 am

    Hello Gemma ! i love your recipes and ive a 2 questions to ask u.
    1. how many cookies can u make with one batch of this recipe ?
    2. what is the size of the cookies u made ?

    and one more thing to say……
    . can u please please, reply to these questions before 22 of this month( june) .
    . LUV your reecipes (^-^) HAPPY FACE.

    • Gemma Stafford on June 25, 2016 at 9:18 am

      Hi Andy,

      it makes lots of cookies, around 25. So I just checked my notes and i honestly can’t remember what size I cut them but I think it is around 3inches x 3 inches.

      I hope this helps. Good luck with your cookies 🙂

  14. Seline on June 16, 2016 at 8:05 pm

    Hi, Gemma! Can I use blender instead of food processor? Good recipe anyway.

    • Gemma Stafford on June 17, 2016 at 1:24 am

      Hi Seline,
      Yes you can, provided it has the capacity,
      Gemma 🙂

      • Seline on June 17, 2016 at 1:47 am

        Oh, don’t worry. My blender big

        • Seline on June 17, 2016 at 1:48 am

          Is big. I forgot to put the is?

        • Gemma Stafford on June 17, 2016 at 3:42 am

          Go to it so Seline!
          Gemma 🙂

  15. Daisy on May 28, 2016 at 2:38 am

    Hi Gemma great recipie! Will definitely be trying this some time this week, just a quick question, how many marshmallows and biscuits does this recipie make?

  16. Daisy on May 28, 2016 at 2:31 am

    Hi Gemma great recipie! Will definitely try this some time this week, just a quick question, how many biscuits and marshmallows does this recipie make all together?

    • Gemma Stafford on May 28, 2016 at 2:48 am

      Hi Daisy,
      About 12, depending on the size of course. I hope you enjoy this recipe,
      Gemma 🙂

  17. naim on May 17, 2016 at 12:56 pm

    Hi Gemma
    I love graham crackers so much and of course i will do it for fudge , ice creams …
    but i have not brown sugar so can I replace it with white sugar ? because i am really want to do it.

    • Gemma Stafford on May 18, 2016 at 1:22 pm

      Thanks for your question. You can absolutely use white sugar for this recipe. Hope this helps 🙂

  18. Mazia on August 30, 2015 at 5:26 am

    Can we substitute food prosessor with a regular mixer?

    • Gemma Stafford on September 10, 2015 at 1:14 pm

      I haven’t tried that. I’m not sure if it will give you the proper texture. Let me know how it goes 🙂

  19. Safa on August 5, 2015 at 4:32 pm

    Wow Gemma, looks awesome!! I’ve made my own marshmallows but I think graham crackers are next on my list! Thanks so so much 🙂

    • Gemma Stafford on August 6, 2015 at 11:52 am

      You’re going to love them! Thanks so much for visiting my website 🙂

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