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

4.78 from 9 votes
Make Homemade S'mores when you learn how to make graham crackers and marshmallows for a delicious from-scratch version of the classic treat.
S'mores, Homemade, Marshmallows, Graham Crackers, Gemma Stafford, Bigger Bolder Baking, Recipes

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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Watch The Recipe Video!

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

4.78 from 9 votes
Make Homemade S'mores when you learn how to make graham crackers and marshmallows for a delicious from-scratch version of the classic treat.
Author: Gemma Stafford
Make Homemade S'mores when you learn how to make graham crackers and marshmallows for a delicious from-scratch version of the classic treat.
Author: Gemma Stafford

Ingredients

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

Instructions

For the Graham crackers

  • Mix all the dry ingredients in the food processor.
  • 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.
  • In a separate jug, whisk the milk, honey and vanilla.
  • 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
  • Wrap in plastic and chill for at least 30 minutes, or overnight.
  • 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.
  • Bake the dough for roughly 10-12 minutes @ 350OF
  • I like to bake them for 10 minutes so they are still soft and not crunchy.

For the 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.
  • 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.
  • 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.
  • Once the mixture reaches this temperature, immediately remove from the heat.
  • 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.
  • 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.
  • Grease a spatula, and even your hands, believe me this is sticky stuff.
  • 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.
  • 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:

  • On one side of a Graham Cracker place a square of good quality chocolate.
  • 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.
  • Enjoy while still warm. YUM!

 

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Comments & Reviews

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Member
Janel Carr
1 year ago

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

Cheflaura
Member
Cheflaura
1 year ago

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

SmritiJhamb
Member
SmritiJhamb
2 years ago

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?

kilroyscarnival
Member
kilroyscarnival
2 years ago

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… Read more »

Natalie Wand
Guest
Natalie Wand
2 years ago

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

CrunchyLucky
Member
CrunchyLucky
2 years ago

Is honey necessary?

Ben
Guest
Ben
2 years ago

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

Kaishka angirish
Guest
Kaishka angirish
2 years ago

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?

ken
Guest
ken
3 years ago

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.

kil
Guest
kil
3 years ago

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… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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