Home Recipes Desserts Cookies, Bars & Brownies Inside-Out S’mores

Inside-Out S’mores

By Chicago Metallic
Inside-Out S’mores
Ingredients
For the S’mores:
  • ¼ cup confectioners’ sugar
  • ¾ tablespoons cornstarch
  • 24 graham crackers
  • 8 chocolate bars
  • 1 batch homemade vanilla marshmallows (recipe follows)
  • Sprinkles (optional)


For the marshmallows:
  • 3 packets (2½ tablespoons) gelatin
  • ¾ cup cold water, for blooming gelatin
  • ½ cup sugar
  • ½ cup water
  • ⅓ cup honey
  • ¾ cup corn syrup
  • 1 tablespoon vanilla extract


Procedure
One bite through soft vanilla marshmallow, crunchy graham cracker, and rich chocolate is sweet bliss.

  • Combine cornstarch and confectioners’ sugar in a small bowl. Mix to combine and set aside.
  • Line a baking sheet with parchment paper and dust with the cornstarch/sugar mixture. Set aside.
  • Break graham crackers in half and the chocolate bars into small sections—about the same size as the graham cracker pieces. Sandwich the chocolate between the graham crackers. Set aside.


    • Prepare the vanilla marshmallows:
  • Pour gelatin and cold water into your stand mixer bowl and combine. Set aside.
  • Combine sugar, water, honey and corn syrup in medium saucepan. Using a spatula, stir the mixture to combine the ingredients. Clip a candy thermometer to the side of the pan and cook the sugar mixture on high heat without stirring until it reaches 245°F. The mixture will foam and bubble; this is normal.
  • When the sugar mixture reaches 245°F, immediately remove from heat and pour directly onto the gelatin. Use a spatula to scrape the sides and mix with the bloomed gelatin.
  • Using the whisk attachment, whip on high speed until white soft peaks are reached, about 5–7 minutes. Reduce speed to low and add vanilla extract; return to high for 30 seconds.
  • Once the marshmallow is fully whipped, remove the bowl from the mixer, but keep the marshmallow in the mixer bowl. Dip each of the graham cracker/chocolate sandwiches into the marshmallow then transfer to the dusted baking sheet.
  • Once all of the graham crackers have been dipped, decorate with desired sprinkles or dust with remaining cornstarch/sugar mixture.
  • Allow the finished Inside-Out S’mores to set for at least one hour.


Inside-Out S’mores

By Chicago Metallic
Ingredients
For the S’mores:
  • ¼ cup confectioners’ sugar
  • ¾ tablespoons cornstarch
  • 24 graham crackers
  • 8 chocolate bars
  • 1 batch homemade vanilla marshmallows (recipe follows)
  • Sprinkles (optional)


For the marshmallows:
  • 3 packets (2½ tablespoons) gelatin
  • ¾ cup cold water, for blooming gelatin
  • ½ cup sugar
  • ½ cup water
  • ⅓ cup honey
  • ¾ cup corn syrup
  • 1 tablespoon vanilla extract


Procedure
One bite through soft vanilla marshmallow, crunchy graham cracker, and rich chocolate is sweet bliss.

  • Combine cornstarch and confectioners’ sugar in a small bowl. Mix to combine and set aside.
  • Line a baking sheet with parchment paper and dust with the cornstarch/sugar mixture. Set aside.
  • Break graham crackers in half and the chocolate bars into small sections—about the same size as the graham cracker pieces. Sandwich the chocolate between the graham crackers. Set aside.


    • Prepare the vanilla marshmallows:
  • Pour gelatin and cold water into your stand mixer bowl and combine. Set aside.
  • Combine sugar, water, honey and corn syrup in medium saucepan. Using a spatula, stir the mixture to combine the ingredients. Clip a candy thermometer to the side of the pan and cook the sugar mixture on high heat without stirring until it reaches 245°F. The mixture will foam and bubble; this is normal.
  • When the sugar mixture reaches 245°F, immediately remove from heat and pour directly onto the gelatin. Use a spatula to scrape the sides and mix with the bloomed gelatin.
  • Using the whisk attachment, whip on high speed until white soft peaks are reached, about 5–7 minutes. Reduce speed to low and add vanilla extract; return to high for 30 seconds.
  • Once the marshmallow is fully whipped, remove the bowl from the mixer, but keep the marshmallow in the mixer bowl. Dip each of the graham cracker/chocolate sandwiches into the marshmallow then transfer to the dusted baking sheet.
  • Once all of the graham crackers have been dipped, decorate with desired sprinkles or dust with remaining cornstarch/sugar mixture.
  • Allow the finished Inside-Out S’mores to set for at least one hour.