S'mores for the Indoors

The marshmallows are a revised version of this practically instant-setting marshmallow recipe from Peeps Week '09. This recipe allows just enough time to spread in the pan before setting.

Watch your broiler VERY closely. This is not a recipe you can walk away from.

S'mores for the Indoors

About This Recipe

Active time:30 minutes
Total time:45 minutes
Special equipment:9 x 13 glass dish, electric stand mixer,
This recipe appears in: American Classics: S'mores for the Indoors


  • 1/2 cup unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 1 pinch kosher salt (optional)
  • 12 ounces dark chocolate (I used 72% cacao)
  • For the Marshmallow Topping
  • 1 packet of unflavored gelatin (2 1/2 teaspoons)
  • 1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
  • 1 cup sugar
  • 1 teaspoon vanilla extract


  1. 1

    Preheat oven to 350°F. Pour melted butter into 9 x 13 baking dish. Swirl around to evenly distributed the butter. Add graham cracker crumbs, salt, and toss until crumbs are thoroughly coated. Distribute crumbs and press into pan.

  2. 2

    Bake for 8-10 minutes or until crust is set and slightly browned. Set aside to cool completely.

  3. 3

    While graham sandwiches chill, bring water to a simmer in a double boiler. Break up chocolate into pieces and add to top of double boiler. Once chocolate has melted, let cool 5 minutes, then pour over graham crust and spread evenly with a spatula.

  4. 4

    In the bowl of an electric stand mixer, sprinkle gelatin evenly over 1/3 cup of cold water. Allow gelatin to soften, about 5 minutes.

  5. 5

    In a small saucepan, combine 1/4 cup of water, sugar, and vanilla and stir over medium-high heat until sugar is dissolved.

  6. 6

    Stop stirring, and place a candy thermometer into sugar water, wiping any sugar crystals from the side with a wet brush. Boil sugar until temperature reaches the "soft-ball stage" (238°F), and don’t take your eyes off it. Timing is everything in confection and you don’t want the syrup to crystallize. Once 238°F is reached, remove from heat. Working quickly, add syrup to softened gelatin, using the whisk attachment of an electric mixer, hand-stir the mixture for a few minutes as it cools.

  7. 7

    Beat on medium high with the whisk attachment until soft peaks form and the white fluffy mixture holds shape, about 10 minutes.

  8. 8

    Working quickly, spoon marshmallow mixture over cooled chocolate topped graham cracker crust.

  9. 9

    Set baking dish in the broiler in the lowest position (keeping it away from direct flame). Watching closely broil for about a minute or until it reaches desired level of toastiness. Cool and serve. Wrap with plastic wrap to store.

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