Homemade S’mores (How to Make Graham Crackers & Marshmallows) Recipe

There’s something magical about the combination of crispy graham crackers, gooey marshmallows, and rich chocolate in a homemade s’more. Making these treats from scratch elevates the experience, offering a perfect balance of textures and a depth of flavor store-bought versions can’t match. The graham crackers bake to a golden, slightly sweet crunch, while the marshmallows turn pillowy soft with a hint of vanilla. In just a few hours, you’ll have a dessert that feels both nostalgic and entirely new.

This recipe lets you control every detail, from the toasty edges of the marshmallows to the thickness of the chocolate layer. The process is surprisingly simple, and the results are irresistibly indulgent. Whether you’re gathered around a campfire or enjoying a cozy night in, these homemade s’mores will make every bite unforgettable.

Ingredients for Homemade S’mores

• For the Graham Crackers:
• 2 cups (10oz/284g) whole wheat flour
• 1 cup (6oz/170g) light brown sugar
• 1 teaspoon of cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 7 tablespoons (3 1/2oz/100g) butter, cut into pieces
• 1/3 cup (3oz/85g) honey
• 3 tablespoons whole milk
• 2 teaspoons vanilla extract
• For the Marshmallows:
• 3 packages (6 tsp) unflavored powdered gelatin
• 1 cup (8oz/225g) warm water, divided
• 1 ½ cup (12 oz) granulated sugar, approximately
• 1 cup (8 oz) light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup (35g/1 1/4oz) confectioners’ sugar
• 1/4 cup (35g/1 1/4oz) cornstarch
• Additional:
• Good quality chocolate (for assembling the S’mores)

Step-by-Step Instructions

1. For the Graham Crackers:
2. Mix all the dry ingredients (flour, brown sugar, cinnamon, baking soda, salt) in a food processor.
3. Add the butter and pulse until the mixture resembles coarse breadcrumbs.
4. In a separate jug, whisk together the milk, honey, and vanilla extract.
5. Add the milk mixture to the flour mixture and pulse until a dough forms (about 30 seconds). The dough will be sticky.
6. Knead the dough lightly on a floured surface, then wrap it in plastic and chill for at least 30 minutes (or overnight).
7. On a lightly floured surface, roll out the dough to slightly more than ¼ cm thick. Cut into squares.
8. Bake at 350°F (175°C) for 10-12 minutes, or until slightly soft and not too crunchy.
9. For the Marshmallows:
10. Place the gelatin and 1/2 cup of warm water in the bowl of a stand mixer. Let it sit.
11. In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Heat over medium heat until the sugar dissolves (do not boil).
12. Attach a candy thermometer and cook the mixture until it reaches 240°F (115°C), about 8-10 minutes.
13. Immediately remove from heat. With the mixer on low, slowly pour the syrup into the gelatin mixture.
14. Increase the speed to high and whip until thick and lukewarm (12-14 minutes). Add vanilla in the last minute.
15. Grease a 7×11-inch pan and dust with a mixture of confectioners’ sugar and cornstarch.
16. Spread the marshmallow mixture into the pan, dust the top with the sugar mixture, and let sit uncovered for at least 4 hours (or overnight).
17. Turn out onto a cutting board and cut into squares slightly smaller than the graham crackers. Dust all sides with the remaining sugar mixture.
18. Assemble the S’mores:
19. Place a square of chocolate on a graham cracker.
20. Toast a marshmallow over an open flame until golden and soft.
21. Sandwich the marshmallow between the graham cracker and another piece of cracker. Enjoy while warm!

Time-Saving Tips for Perfect S’mores

If you’re short on time, consider making the graham crackers a day ahead and storing them in an airtight container. For the marshmallows, you can also prepare them the night before and let them set overnight. Alternatively, use store-bought graham crackers and marshmallows for a quicker version—just focus on the fun of assembling and toasting!

Creative Variations to Spice Up Your S’mores

Experiment with different chocolates like dark, milk, or even flavored bars (think mint or caramel). Add a sprinkle of sea salt on top for a gourmet twist. For a fruity kick, layer in thin slices of strawberries or bananas. You can also swap out the graham crackers for cookies like chocolate chip or shortbread for a unique twist.

Storage and Reheating Tips

Store homemade graham crackers in an airtight container at room temperature for up to a week. Marshmallows can be kept in an airtight container for up to 3 weeks—just dust them with the sugar-cornstarch mixture to prevent sticking. To reheat, gently toast marshmallows over a flame or in the oven for a few seconds to restore their gooey texture.

Equipment Guidance for Smoother Prep

A stand mixer with a whisk attachment is a lifesaver for making marshmallows, but a hand mixer works too—just be prepared for a bit more effort. For graham crackers, a food processor makes mixing the dough a breeze, but you can also use a pastry cutter or your hands. Don’t forget a candy thermometer for the marshmallow syrup to ensure perfect consistency!

Common Questions Answered

Can I make this recipe gluten-free? Yes! Substitute the whole wheat flour with a gluten-free blend for the graham crackers. What if I don’t have a candy thermometer? You can test the syrup by dropping a small amount into cold water—it should form a soft ball. Can I freeze marshmallows? Absolutely! Freeze them in a single layer, then transfer to a bag for up to 2 months.

Homemade S’mores (How to Make Graham Crackers & Marshmallows)

Shaziya

There’s something magical about the combination of crispy graham crackers, gooey marshmallows, and rich chocolate in a homemade s’more. Making these treats from scratch elevates the experience, offering a perfect balance of textures and a depth of flavor store-bought versions can’t match.

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Servings 0

Ingredients

  

For the Graham Crackers

• 2 cups whole wheat flour 10oz/284g
• 1 cup light brown sugar 6oz/170g
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 7 tablespoons butter 3 1/2oz/100g, cut into pieces
• 1/3 cup honey 3oz/85g
• 3 tablespoons whole milk
• 2 teaspoons vanilla extract

For the Marshmallows

• 3 packages unflavored powdered gelatin 6 tsp
• 1 cup warm water 8oz/ 225g, divided
• 1 ½ cup granulated sugar 12 oz
• 1 cup light corn syrup 8 oz
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar 35g/ 1 1/4oz
• 1/4 cup cornstarch 35g/ 1 1/4oz
• Good quality Chocolate

Instructions

 

• For the Graham crackers
• Mix all the dry ingredients in the food processor.
• Add the butter to the dry ingredients and pulse in food processor (you can do this by hand also) until the mixture looks like coarse breadcrumbs.
• In a separate jug, whisk the milk, honey and vanilla.
• Add the milk mixture to the flour mixture until a dough forms, about 30 seconds. The dough will be sticky. Knead it together lightly on a floured surface.
• Wrap in plastic and chill for at least 30 minutes, or overnight.
• On a lightly floured surface, roll out the dough to a little more ¼ cm, not too thin. Cut out the dough into square. You may experiment with the thickness of the dough to suit you.
• Bake the dough for roughly 10-12 minutes @ 350OF. I like to bake them for 10 minutes so they are still soft and not crunchy.
• For the Marshmallows:
• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium heat until the sugar has dissolved. Do not let it boil at this stage.
• Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, roughly 8 to 10 minutes, maybe more.
• Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes. Add the vanilla during the last minute of whipping.
• While the mixture is whipping prepare the pans as follows.
• Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly grease a 7 by 11-inch metal baking pan with flavorless oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• Grease a spatula, and even your hands, believe me this is sticky stuff.
• When the marshmallow are ready, work QUICKLY and scrape the mixture into the prepared pan, using your spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
• Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut a little smaller then your graham cracker using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• To assemble your S’more:
• On one side of a Graham Cracker place a square of good quality chocolate.
• Toast your Marshmallow slowly over an open flame, turning it to get an all over color. (you can also use the oven) When soft sandwich between the graham crackers.
• Enjoy while still warm. YUM!

Keyword campfire dessert, DIY s’mores, graham crackers recipe, homemade s’mores, marshmallows from scratch

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