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Snack

S’mores from Scratch

Homemade marshmallows, chocolate and graham crackers, toasted over a campfire or under the oven broiler. Plus a restaurant-style plate for a special night.

⏱ 10 min (5 min prep, 5 min cooking) 🍽 Serves 4 · 2 s’mores kid friendlyquick dairy free

In our collection Camping and campfire cooking: menu and shopping list → In our collection Fourth of July and summer cookouts: menu and shopping list →

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ContainsWheat. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • S’mores

  • 8 sheet Graham crackers, homemade or store-bought, broken in half
  • 8 Marshmallows, homemade 1½-inch squares, or large marshmallows
  • 3 oz Dark chocolate, homemade or store-bought, in squares

  • Restaurant-style plate (optional)

  • ⅓ cup Heavy cream, for a quick ganache (optional)
  • 1 pinch Fine sea salt, flaky (optional)

Make it yourself

Make the graham crackers yourself → Make the marshmallows yourself → Make the chocolate from cocoa powder and cocoa butter yourself → Make the bean-to-bar chocolate yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: long roasting sticks or skewers (campfire), or a baking sheet lined with foil (broiler), kitchen torch (optional, for the plated version).

  1. Campfire: let the fire burn down to glowing coals. Put a marshmallow on a long stick and hold it a few inches above the coals, turning slowly, until golden all over, 1 to 2 minutes. (If it catches fire, blow it out; some people like it charred.)
  2. Set a square of chocolate on half a graham cracker, slide the hot marshmallow on top, cap with the other half, and pull out the stick. Wait a minute; the marshmallow is very hot.
  3. Broiler: move a rack 4 to 6 inches below the broiler and heat it. Lay 8 cracker halves on the foil-lined sheet and top each with chocolate and a marshmallow.
  4. Broil 30 seconds to 2 minutes, watching the whole time, until the marshmallows are puffed and golden. Cap with the other cracker halves and press gently.
  5. Restaurant-style plate: heat the cream until it steams, pour it over 2 oz of the chopped chocolate, and stir into a smooth ganache. Swoosh a spoonful across each plate, crumble a graham cracker over it, stand two marshmallows on top, and brown them with a kitchen torch. Finish with a few flakes of salt.
Make aheadMake the marshmallows, chocolate and graham crackers days ahead; they keep for weeks.
🧒 With kidsA grown-up should supervise the fire and the broiler and work the torch. Teach kids to toast slowly above the coals, keep the stick pointed away from people, and let the marshmallow cool before biting.
Gluten-free swapUse gluten-free graham-style crackers.
Milk chocolate swapUse milk chocolate, homemade (see the chocolate recipe’s note) or store-bought.
Vegetarian swapMarshmallows are made with gelatin, usually from pork or beef. For vegetarian s’mores, use store-bought marshmallows labeled gelatin-free.

Good to know

Heavy cream vs. half-and-half Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.