Campfire S'mores Recipe

Prepare pan

Lightly grease an 8x8-inch or 9x9-inch square pan. In a small bowl, mix powdered sugar and cornstarch (about 1/2 cup each) and set aside. Dust the greased pan generously with the powdered sugar–cornstarch mixture, tapping out excess.

Bloom gelatin

Place 1/2 cup of the divided water in the bowl of a stand mixer. Sprinkle the gelatin evenly over the water and let it soften (bloom) for 5–10 minutes while you make the syrup.

Make sugar syrup

In a medium saucepan, combine 2 cups granulated sugar, 2 tablespoons light corn syrup, and the remaining 1/4 cup water (for a total of 3/4 cup water). Clip a candy thermometer to the pan and bring the mixture to a rolling boil over medium-high heat. Without stirring, cook until the syrup reaches 240°F (soft-ball stage), about 8–10 minutes. Remove from heat immediately.

Whip marshmallow base

With the mixer on low, slowly pour the hot syrup down the side of the mixer bowl into the bloomed gelatin. Increase the mixer speed to high and whip until the mixture is very thick, glossy, and has nearly tripled in volume, about 8–12 minutes. Add the scraped vanilla bean seeds (or 1 tablespoon vanilla extract) and 1/4 teaspoon fine sea salt in the last minute of whipping and mix to combine.

Set marshmallows

Immediately scrape the marshmallow into the prepared pan, using a lightly oiled spatula to spread it evenly to the edges. Dust the top generously with more of the powdered sugar–cornstarch mixture. Let the marshmallow set at room temperature, uncovered, for at least 4 hours or overnight until firm.

Cut marshmallows

Turn the set marshmallow slab out onto a surface dusted with the powdered sugar–cornstarch mix. Use a lightly oiled sharp knife or bench scraper dusted with the mix to cut into squares roughly 2 x 2 inches. Toss cut pieces in the dusting mixture so they are not sticky. Store in an airtight container separated by parchment for up to 3 days.

Prepare crackers and chocolate by breaking graham crackers into clean squares (two per s'more). Portion chocolate into roughly 1-oz pieces per s'more so you have one piece for the bottom cracker. If using a bar like Chocolove, break into squares that will fit the cracker surface.

Build a campfire and let it burn down to hot coals, or prepare a charcoal/wood fire where you have a stable area of hot embers. You want steady, glowing coals rather than large flames for even toasting.

Skewer a marshmallow securely on a roasting stick or skewer. Hold the marshmallow over the edge of the coals (not directly in open flame) and slowly rotate. Toast to your preference: golden brown and melty (2–4 minutes) or deeply charred on the outside and gooey inside (longer). Keep a safe distance and rotate to avoid flare-ups.

Alternatively, for indoor or oven finishing: place marshmallows on a lined baking sheet and broil on high 2–4 inches from the broiler for 30–60 seconds, watching carefully until browned.

Place one graham cracker square on a heatproof surface or plate. Top with a piece of Chocolove chocolate (approx. 1 oz). Immediately press the hot roasted marshmallow onto the chocolate so it begins to soften and melt the chocolate.

Top with the second graham cracker and gently press to spread the marshmallow and chocolate into a sandwich. If desired, press edges lightly to fuse. Serve warm immediately.

For gluten-free option: substitute gluten-free graham crackers and confirm chocol ate is GF. For storage: marshmallows keep separately up to 3 days; assemble fresh at the fire for best texture.