Giant S'more

This guy takes a lot of work, but it tastes great and looks pretty impressive. Plus, it feeds lots of people (but if you want to eat it all by yourself, I won't judge). Using a few different techniques, you can make homemade marshmallow, ganache, and graham cracker that are each awesome on their own but even better together.

For the marshmallow:

Vegetable oil and confectioners sugar for the pan


2 cups water


6 envelopes powdered unflavored gelatine

3 cups sugar


2 cups corn syrup


2 tbsp vanilla or other flavorings

Pinch of salt

For the graham crackers:

1 1/2 cups all-purpose flour

1 1/2 cup whole-wheat flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon malted milk powder

1 cup softened butter

3/4 cups brown sugar

2 tablespoons maple syrup

For the chocolate:

Honestly, there are a lot of things that could work here. You could use hot fudge, chocolate sauce, or even a bunch of chocolate bars. I made a simple sauce using chocolate chips and butter.

To start making the marshmallows, dissolve all the gelatin in a cup of the water. When the mixture starts looking like applesauce, put it into a stand mixture and stir on low speed. A paddle attachment works best

Combine the sugar, corn syrup, salt, and water and slowly heat until the mixture reaches 240 degrees Fahrenheit on an instant-read thermometer. This might take a while, so be sure to stir as you go. As soon as it reaches 240, turn off the heat and let stand for a few seconds until the bubbles begin to subside.

Working quickly, pour the hot syrup in a steady stream into the mixture. Once all the syrup is added, turn the mixer up to high.

Once the mixture begins to thicken and turn white, add your vanilla. Then, continue mixing for around 10 minutes, until the mixture begins to cool and it forms thick ribbons.

While the mixture is stirring, prep a square container by rubbing it with oil and coating the inside with powdered sugar. Sticky marshmallow is a pain in the neck, so coat the inside very thoroughly.

Pour the marshmallow mixture into the pan. Cover with a lid or plastic wrap and let it sit at room temperature. This takes at least four hours.

While waiting on the marshmallow, preheat the oven to 350 degrees and whisk together the flours, cinnamon, salt, malted milk powder, and baking soda until thoroughly combined.

In a separate bowl, beat together the sugar, maple syrup, and butter until light and fluffy.

Add the flour mixture to the whipped butter and sugar, and whisk until the mixture begins to look like sandy crumbs. Stir and pat down the crumbs, either with your hands or with a rubber spatula, until the mixture comes together into a crumbly dough.

Divide the dough in half and roll between two different sheets of parchment paper until it forms a rough square. The square should be a similar size to the marshmallow pan so they lay on top of each other well.

Repeat with the other half of the dough to form another cracker.

Cut or form the edges of the dough until the square becomes a little neater.

If you want, use a chopstick to prick the dough so you get a classic graham cracker look.

Bake the crackers for on a parchment-lined sheet for 20-30 minutes until they reach a deep golden brown. Let cool at room temperature.

If you want, use a serrated knife to make the edges of the crackers even cleaner.

Run a knife along the edge of the marshmallow. I added extra powdered sugar on top, too, to prevent it from sticking. Then, invert it onto a cutting board and transfer it to the top of one of the graham crackers.

If you want, toast the marshmallow and graham cracker together under a broiler. This made the operation a bit messier because it melted the marshmallow a bit, but I think it made the final product taste better. If you are making the s'more in advance, toast the marshmallow right before you plan to eat it.

Unfortunately, I don't own a blowtorch, but if you happen to have one, you can also use that to toast the marshmallow.

Melt the chocolate with a dab of butter in the microwave until it forms a smooth, glossy sauce. Spread the chocolate on the back of the remaining cracker.

Slowly invert the chocolatey cracker onto the marshmallow. I spread some extra chocolate on the edges of the s'more.

If your corner cracks off like mine did, just use a bit of chocolate to glue it in place. Make sure to use something to support the corner as the chocolate dries (a paper towel worked very well for me).

Cut the s'more into pieces and eat! Leftovers can be stored at room temperature for several days, but it tastes best served hot.

Adapted from Tastemade's recipe