The more time that passes, the more I wonder if I should tell my friends and/or family about this little project. I told someone on a whim once but I don’t keep in touch with them, so it doesn’t really count in the ways that matter: being able to ask if one of my posts sounds obnoxious, asking them about my pictures, what they think I should make, etc. For those reasons, I’m always tempted to confess to more people, especially because it would save me from having to write down recipes for them. However, between posts like this and some of my earlier, uglier pictures, I can’t quite bite the bullet and fess up. I doubt the post would surprise them since, as I said, I basically spent the last year hanging around in a situation that was making me into a miserable/totally different person and it was obvious (PSA: do not do this, in or out of relationships! you will hate yourself later for letting it happen!), but I still think posts like that are best kept between me and…well, the entire internet. Unlike an acquaintance of mine who recently blogged a desperate plea for her boyfriend to propose to her and posted a link on her facebook. Sick.
So, this remains our little secret, world of the internet. Despite that, I’m generally pretty careful not to post anything I wouldn’t be okay with someone I know in real life seeing, and I don’t try TOO hard to hide anything. I even have a picture of myself on my pinterest page. Anyone reading this who knew me would be able to identify me immediately. I figure it’s only a matter of time before one of my friends is stalking tastespotting and pinterest and puts two and two together. If this is happening right now, hello! Tell me who you are!
Anyway, I say all these things for two reasons.
1. Any thoughts on how to reveal my secret internet life? I feel like at this point almost everyone under the age of 40 has a secret internet life of some sort, whether they frequent golf forums or argue over knitting methods with other anonymous knitters or do the whole online dating thing. Eventually some people must confess this sort of thing. I need help going about that. Surely a food blog is easier to reveal than a Second Life addiction.
2. I love how close-knit the food blog community is, even though it’s all internet stuff, and I love that people have made real life friends reading or writing these blogs. It always makes me feel weird for not using my name on my site. I promise it’s not because I’m being distant and weird or secretive, it’s mostly because my name is really rare (first name anyway) and if it started showing up in search engines I’d be caught in like 4 days because my friends are major creepers.
So! Moving on! These s’mores are another result of my recent trip to Disney World. The food at Disney is really quite good, even the fast food. I mean, you pay a fortune for just a cheeseburger or whatever, but in my experience it’s always pretty high-quality. I mean, don’t go straight from Eleven Madison Park to Tony’s Town Square Restaurant, but barring that, I think it’s generally tasty. The Main Street Confectionery is freaking fantastic, for instance. I feel like most theme parks have a bunch of nasty pre-packaged food made three weeks ago across the country, but this place seems to make it all pretty fresh. I went there for the chocolate covered fudge cookie but came out with this s’more.
I was initially frustrated at being unable to find the recipe online, because the marshmallow seemed so distinctive and the technique was intimidating. How do I smoothly cover a marshmallow and chocolate covered graham cracker in more chocolate without them falling apart? How do I get this weird, not quite marshmallow, not quite marshmallow fluff taste? Stressful. However, I eventually realized I needed to make my own marshmallows (which was quite trendy when I first started blogging but has since faded a bit). I still never got the chocolate covering down perfectly, but if you’ve seen my other pictures, you know I’m hardly a decorator. In any case, they tasted perfect. Exactly like the ones in the shop. Please try them! Like most things I make, they make you look awesome while simultaneously involving less effort than you would think. If you’re feeling even less ambitious, I ran out of chocolate at the end and just drizzled it as seen below and I still think they were pretty cute.
Recipe
Total Time Needed: 4+ hours
You could probably use the flat marshmallows (I know they sell them at Target, for example) but I really think the homemade ones add a lot and they really weren’t bad to make.
Marshmallows adapted from Alton Brown
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2/3 cup confectioners’ sugar
- 1/3 cup cornstarch
- Nonstick spray
1. Combine 1/2 cup water and gelatin in bowl of electric mixer with whisk attachment.
2. Combine sugar, corn syrup, salt, and remaining 1/2 cup of water in small saucepan. Cover and heat over medium heat for approximately 5 minutes (you could probably leave it covered a while longer but because everyone’s stove is different I like to err on the side of caution). Clip a candy thermometer to the saucepan and continue to heat until temperature reaches 240 degrees Fahrenheit.
3. Upon reaching appropriate temperature, immediately remove from heat. Turn mixer with whisk attachment on low and slowly pour in sugar mixture. When all sugar mixture is added, turn mixer to high and whip for 10-15 minutes, until lukewarm and fluffy. It won’t look fluffy in the way that whisked cream will, but more like marshmallow fluff. In the last minute or so, add the vanilla extract.
4. While the mixture is in the mixer, combine the cornstarch and confectioner’s sugar in a small bowl. Spray a metal pan lightly with nonstick spray (using too much will make the bottom of your marshmallows gross). For these I highly recommend using a 13 x 18 or 11 x 17 jelly roll pan. You can use a 9 x 13 but your marshmallows will be pretty tall. Dump about half of the sugar and cornstarch mixture into the pan and then spread it around to lightly coat the bottom and sides. Remove any loose excess powder.
5. When marshmallow mixture is fluffy, oil a spatula lightly and use it to pour the marshmallows into the prepared jelly roll pan. Use the spatula to spread mixture as flat as possible. Sprinkle enough of remaining cornstarch/sugar mixture to coat the top of the marshmallows lightly.
6. Let sit for at least four hours or overnight. Turn onto cutting board and cut using pizza cutter coated with confectioner’s sugar/cornstarch mixture.
S’mores Inspired by Main Street Confectionery
- Graham crackers broken in half
- 2 packages of chocolate bark
1. Melt chocolate bark according to package directions. I prefer melting mine on the stove over low heat because it’s easier to coat the graham crackers in the saucepan.
2. Coat graham crackers (as many as desired) with chocolate bark, set on parchment paper to dry. I was able to make about 12 s’mores (1 graham cracker half each) before I started running low on the second batch of chocolate bark. You could certainly retain some of the 1st package of chocolate and make more completely covered s’mores. I chose to drizzle my remaining chocolate instead. Or you could just buy more bark 
3. When marshmallows have finished setting, turn them out onto a cutting board and cut them with a pizza cutter coated with confectioner’s sugar/cornstarch. I could try to describe to you the best marshmallow size for this, but it really comes down to trial and error. Personally, I tried to cut most of mine a tiny bit larger on all sides than the graham cracker. Place marshmallow on top of graham cracker.
4. Melt the second batch of chocolate bark. Here’s where it gets tricky. You COULD try to “glue” the marshmallow to the graham cracker by putting some melted chocolate between the two and letting it set, making it easier just to dunk the entire s’more. However, I worried about how much chocolate that would use, had visions of my s’mores separating and getting swept away in a sea of melted chocolate, etc. For me the best (best being relative) method was to hold the graham cracker portion in one hand and to spoon a big glob of melted chocolate onto the top with the other. It generally dripped down to cover the rest of the marshmallow and seal the edges with maybe a few spots I had to fill in. The downside was that the chocolate near the bottom of the pan was extremely hot and I frequently got into a situation where I was debating whether it was worth sacrificing my fingers to save a beautiful s’more. Let me know if you have a better method. I’m open to basically anything that doesn’t result in third degree burns.
Enjoy!
If you enjoyed this article, please consider sharing it!
Yum. What a fun take on the s’more. These look scrumptious!
Those look fantastic! I’ve been wanting to try making homemade marshmallows but haven’t gotten around to it yet, so these might be the perfect thing for me to try!
I totally understand what you mean about keeping your blog personal (well, personal between you and the entire internet!) I debated for a while when I started my blog too. Ultimately I ended up sharing it with people via facebook, but knowing that my friends and family are reading it has made me a little more self-conscious. Tough call, but it’s also nice getting comments from people I know and hearing that friends have had success with my recipes!
Try them! They were really pretty low effort but still satisfying afterwards. The marshmallows, I mean. I was worried about the cleanup but I let everything soak in the sink for a bit and all the sticky marshmallow washed right off. I really want to try making them again with different flavors.
I’m envious of your nerve in sharing via facebook. I still have a lot of rando facebook friends from high school that I would feel weird about seeing it. I also feel like I might be a bit more self-conscious as well if I knew who was reading. I’m torn.
Thanks for visiting
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Thank you for the advice in this blog post. I had thought up doing s’mores along these lines awhile back for a friend obsessed with the stuff, but unable to find some nice s’mores cookies. I decided to make them today for his birthday party and looked online to see if anyone else had come up with a way to make them. That’s how I found this because your pictures looked most like what I envisioned. Crazy to hear you found some at Disney. I was just there last spring! But I avoided the food due to the high prices. Anyway, I digress, I wanted to share how I made them, in case it may help you with your finger burning dilemma. I actually used chocolate melt…not the gross kind used in molds but the kind for chocolate fountains/fondue. It’s super tasty, comes in many flavors and the best part, it has a low melting point, so I just put it in microwave safe bowl for 30sec-1min then stirred with rubber spatula until smooth. Because of low melting point the chocolate is safe to touch. One by one, I laid each piece of graham cracker flat side down into chocolate, flipped with chocolate until coated then placed on cookie sheet covered in freezer paper. Once coated popped the tray into fridge to harden. For the marshmallow I actually used Fluff. I had no time for homemade and this was nice and sticky so I applied a nice tablespoon full onto each chocolate covered cracker. By the time this finishes they the Fluff has smoothed and spread out (settled), so don’t put too close to the edge. I melted more chocolate then with a tablespoon poured it in top of the Fluff while on freezer paper. Used back of spoon to spread chocolate out. The melty-ness of the chocolate does the rest by flowing over the sides. Popped them in the fridge again to harden, then done! If you don’t care for the taste of the fondue chocolate I also did a mix of half semi-sweet half chocolate melt which worked well too, but I think the treat is so sweet and good either way. They were a huge hit at the party and my friend was ecstatic! Thanks again for your article. Hope some of my odd spin on it helps give you or others ideas to make this treat quick and yummy. It’s also super fun!
That was supposed to say “flipped with spatula” no “flipped with chocolate” lol…wow as I’m reading this now I definitely should have proof-read it. In my defense it’s 4:30am and I am slightly buzzed from the party ^~ Needless to say it was fun.
Lucky me I found your site accidentally, and I’m surprised why this twist of fate did not happened in advance! I bookmarked it.
In the grand pattern of things you’ll secure an A+ for effort and hard work. Exactly where you lost us was first in all the details. You know, as the maxim goes, details make or break the argument.. And that couldn’t be much more accurate in this article. Having said that, allow me inform you what did do the job.
This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner’s Fudge.