S’mores might be the single most iconic summertime food, wrapped up in childhood memories, songs around the campfire, and many a fondly-remembered stomachache from eating one too many. But, if you don’t have a campfire handy, these Indoor S’mores made with a kitchen torch are the next best thing!
Homemade vanilla bean and cinnamon marshmallows are dipped in chocolate, plopped on a graham cracker, and torched (I like mine burnt 😈) for the perfect melty-on-the-inside, crisp-and-smoky-on-the-outside s’more we all love so much. I dare even say it’s better than the original!
Indoor S’mores Recipe
Indoor S’mores
Servings: 25 s'mores
Ingredients
- 25 prepared cinnamon and vanilla bean marshmallows see recipe below
- 12 oz chopped milk or dark chocolate or chocolate chips
- 13 graham crackers cracked in half into 26 squares
- a kitchen torch
Instructions
- Melt the chocolate: The chocolate can easily be melted two ways! For a microwave preparation, place the chocolate in a microwave safe bowl and microwave for 30 seconds at a time, stirring after each 30 second interval, until completely melted. For a stovetop preparation, fill a pot with an inch or two of water and fit a heatproof bowl into the top of the pot. Be sure that the bowl is not touching the water. Bring the double boiler to a low simmer over medium-low heat, and reduce heat as needed to avoid boiling and steam. Add the chopped chocolate, and stir continuously until the chocolate is uniformly melted.
- When the chocolate has melted, prepare for your s’mores by lining a baking sheet with parchment and setting out the graham cracker squares. Dip the bottoms of marshmallows generously in chocolate and place on the graham crackers.
- Refrigerate the s’mores until the chocolate has set, about 15 minutes.
- Use a kitchen torch to roast the tops of the marshmallows, and be sure to turn on your exhaust fan if you like burnt tops like I do! You can fully light the marshmallows on fire, so just give them a hefty blow to put them out, just like you would around the campfire.
- Enjoy right away, store in an airtight container in the fridge for up to two weeks (torch just before eating for the tastiest results!)
Cinnamon-Vanilla Bean Marshmallows Recipe
Cinnamon + Vanilla Bean Marshmallows
Servings: 25 marshmallows
Ingredients
- 1 + 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- a thermometer (candy, instant read, or infrared)
- 3 packages plain gelatin
- 1/4 tsp ground cinnamon
- 1 vanilla bean split lengthwise and scraped
- powdered sugar for coating
Instructions
- Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan over medium heat. Cook until the syrup reaches 240F, about 10-12 mins.
- Meanwhile, combine the gelatin with 1/2 cup cold water in the bowl of an electric mixer. Stir gently with a fork until just combined, and let sit undisturbed 3-5 minutes to bloom.
- When the gelatin has bloomed, (it will be thick and will have expanded some), run the electric mixer with the whisk attachment at low speed. While the mixer runs, slowly pour the warm syrup into the gelatin.
- When all the syrup has been added, increase the mixer's speed a little at a time until the highest speed setting is reached. Whip on the highest speed until very thick, about 8-10 minutes (I recommend setting a timer-- 8-10 minutes is longer than you think!)
- Add the cinnamon and vanilla bean scrapings to the bowl and run the mixer until incorporated well.
- Line a non-metal 8 x 8 dish (or equivalent) with parchment paper so that it covers the sides and bottom of the dish with 1-2” hanging over the sides (this will make for easy removal of the marshmallow later.) Dust the parchment well all over with powdered sugar through a sieve.
- Pour the marshmallow into the dish and dust with more sifted powdered sugar. Drape a piece of cling wrap over the top and allow to set at room temperature overnight.
- Once set, turn the marshmallow out onto a clean cutting surface dusted with powdered sugar. Cut into 25 squares, (I cut my 8 x 8 marshmallow 5 times lengthwise and 5 times widthwise), and coat each piece with more powdered sugar to keep them from sticking to each other. Store at room temperature in an airtight container for up to two weeks.