Homemade Marshmallow S’more Pops

What do you do when life (or in my case our pantry) gives you corn starch, graham crackers, and melting chocolate? You make homemade marshmallows and you turn them into s’more pops, right? That’s exactly what I did last weekend when I found those random ingredients in our pantry after a through cleaning. It’s funny how you sometimes end up with the most random things.

This was my first try at making homemade marshmallows and they were surprising easy to make. Although I do warn you, that you will have sugar and stickiness all over your entire kitchen. So much that I thought about titled this post, “How to Make a Giant Mess in Your Kitchen.” Prepare yourself for the mess (or enlist a helper) and get make some delicious sweets that would be perfect for a 4th of July bbq!

Homemade Marshmallow S’more Pops

based on the recipe from Alton Brown

For the marshmallows
– 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
– 1 teaspoon vanilla extract
– 1/4 cup powdered sugar
– 1/4 cup cornstarch
– Nonstick spray

For the s’mores
– one pan of homemade marshmallows
– graham cracker crumbs (I just took one package of graham crackers and ground them up in the food processor, you can also buy already ground ones)
– Dipping chocolate (since my goal was to use up ingredients in the pantry, I used Baker’s microwaveable melting chocolate, which made it easy to cover the marshmallows because it comes in a ready-to-microwave container, you can use whatever you have on hand)
– Short popsicle sticks

1. Place all 3 packets of gelatin in the bowl of a stand mixer. Add 1/2 cup of ice cold water.

2. In a small saucepan, combine another 1/2 cup of ice cold water, sugar, corn syrup and salt. Turn the stovetop on to medium high heat and cook, covered, for about 4 minutes. Then use a candy thermometer to check the temp. Let the mixture reach 240 degrees then immediately remove the saucepan from the heat.

3. Turn the stand mixer on the stir setting (or lowest setting) and while it’s running slowly pour the sugar mixture into the gelatin mixture. Then turn the mixer onto the highest setting and let it run for about 15 minutes. It will magically transform from a kinda gross looking clear mixture to a sticky whipped cream looking texture.

4. Meanwhile, combine the powdered sugar and cornstarch in a small bow. Then grab a 13″ x 9″ pan (for thin marshmallows) or an 8″ x 8″ pan (if making pops). Spray the inside of the pan with nonstick cooking spray then cover with the sugar cornstarch mixture. When the marshmallows are done mixing, use a spatula to pour the mixture into the preparing pan. Allow it sit overnight before you dig in, they need to set!

5. Spray a large knife with the nonstick cooking spray and cut your marshmallows into whatever size you want each pop to be.

6. Pour the graham cracker crumbs into a small, deep bowl and melt your chocolate according to the instructions on the package. Place a wooden stick into each cut marshmallow then carefully dip each one in the melted chocolate (you can use a small spatula to help spread it on the marshmallows) and then into the graham cracker crumbs. Place on a wax paper covered cookie sheet. Allow the chocolate to harden and then their ready to enjoyed!