Enjoy the delightful combination of graham crackers, marshmallows, and chocolate in a bite-sized smores chocolates! This recipe yields an impressive 300-400 chocolates.
Every year I get together with the women in my family to make a MASSIVE amount of Christmas chocolates and candies. You can read more about that in my Our Christmas tradition: Candies and Chocolates post. This Homemade Marshmallow Smores Chocolate is one we add to our beautifully packed Christmas chocolates every year.

These smores chocolates are bite-sized presents filled with summertime classic flavors of smores you can enjoy and share year around.
Don’t let this recipe scare you. It it a process to make these but so easy when broken down into each step.
HOW TO MAKE HOMEMADE MARSHMALLOWS:
We love homemade marshmallows dipped in chocolate, soaking in hot chocolate or stuffed in the center of my marshmallow surprise cookies (they bake in 5 minutes, no joke!)
Unlike popular belief, marshmallows are surprisingly easy to make. You may already have all the ingredients you need to make them.

MARSHMALLOW INGREDIENTS:
- unflavored gelatin
- water
- corn syrup
- sugar
- salt
- vanilla
- graham crackers because these marshmallows are going to pack a graham cracker crunch for our smores chocolates.
You’ll also what a stand mixer equipped with a whisk attachment and a pot to heat your sugar mixture.
MAKING HOMEMADE MARSHMALLOWS:
Marshmallows are just hot sugar whipped and set using gelatin. For this recipe we will be flavoring the marshmallow a classic vanilla and adding crushed graham crackers to add flavor that compliments and advances the smores theme we’re going for.
You can use almost any flavor to elevate your homemade marshmallows. Some of our favorites are mint, strawberry and chocolate.
GELATIN MIXTURE:
First, add the cold water to the mixing bowl and sprinkle the gelatin over the water. The gelatin will absorb the water. This process is call blooming the gelatin. Let the hang out for about 10 minutes.
PREP YOUR PAN:
Before starting the sugar mixture prep your 9×13 inch pan. I do this by pressing aluminum foil into the pan to create a sling then spray it with a nonstick oil spray. This will help prevent sticking.
SUGAR MIXTURE:
In a sauce pan over medium-high heat, add the remaining water, corn syrup, salt, and sugar. Make sure to add the sugar to the center of the pot preventing sugar crystals from sticking to the sides.
Heat the mixture for 6-8 minutes or until the mixture reaches 240 degrees Fahrenheit.
MARSHMALLOW MAGIC:
The fun part (besides liking the spatula), turn the mixer on for to break up the gelatin then slowly pour the hot sugar mixture into the mixing bowl.
Do your best to pour the mixture into the sweet spot of the mixer (aka the space between the side of the bowl and where the whisk hits). This will lessen the possibility of the sugar mixture flinging to the side of the bowl.
Once all the sugar mixture is all in crank the speed to high and whip for 6-8 minutes. The mixture will turn white, fluffy, and shiny.
FLAVORINGS AND FINISHING:
Reduce the speed to low and add the vanilla and crushed graham crackers. Whip again on high for another 2 minutes or so to full incorporate the vanilla and crackers.
Lastly, QUICKLY pour the marshmallow mixture into the prepared pan. Smooth the top the best you can. As the mixture cools, it sets very quickly making it hard to smooth later.
Allow the deliciousness to set a room temperature for 4-6 hours or set in the freezer for 30-45 minutes.
At this point they are ready. Use a greased chef’s knife to cut the marshmallows into 1/2-inch cubes.

CHOCOLATE TIME!
Now, we all know that in the s’mores world, chocolate isn’t just a sidekick to marshmallow – it’s the dynamic duo we can’t live without! And in our s’mores chocolates adventure, we’re shaking things up a bit. Instead of sneaking the chocolate inside like a typical s’mores covert operation, we’re giving our homemade marshmallows a luscious chocolate bath.
Dive in with hand-dipping, try the sophisticated spoon-dip, or go classic with the chocolate fork dip. Either way, it’s a chocolaty twist you won’t forget! Here’s how I like to dip these little cubes of fluff.
HAND-DIPPING CHOCOLATES:
Hand-dipping chocolates means individually coating each center or chocolate by hand. This can be achieved through using your hand as the tool (aka chocolate-in-hand method) or another tool such as a chocolate fork or spoon. Chocolate-in-hand method is my preferred way of dipping these smores chocolates.
CHOCOLATE-IN-HAND METHOD:
This is done by covering the palm of your hand in chocolate, placing the center in your palm, and rolling the center around until completely coated. Once coated, you would carefully place the covered chocolate on a cooking sheet. Though very fast, it’s messy and takes practice to make them look nice without dribbling chocolate everywhere.
If you’ve seen the consistent, pretty designs on top of each chocolate in candy shops, this is achieved with LOTS of practice. Each flavor may have a different design, and perfecting the technique requires diligence. I’m still working on that.
Good news with these smores chocolates… they will be rolled in crushed graham crackers so making them look pretty is really unnecessary.
PRO TIP: Always ensure your hands are thoroughly cleaned, sanitized, and DRY before hand-dipping or touching chocolate. Water is a guaranteed way to make chocolate bloom–white streaks that look unappetizing and may make the chocolate feel dry and crumbly.
As stated above, the final step in completing these delicious bite-size treats is to roll the freshly chocolate-dipped center into crushed graham crackers. Step the chocolates on a cookie sheet lined with waxed paper to cool.
FINAL TOUCH:
Once the chocolates are dipped and cooled, they can be “cupped” into paper cup liners, adding color and a finished look to the presentation. Placing these in a white candy box with a bow or on a platter adds the final touch to your edible gift.
HOMEMADE MARSHMALLOW SMORES CHOCOLATES: FAQS
CAN I MAKE A HALF BATCH?
Yes, if you only want to make 150ish pieces of candy feel free to cut the batch in half. Be aware, a smaller batch of marshmallows will cool quicker than a full batch so work quickly and efficiently.
CAN I MAKE THE MARSHMALLOW AHEAD OF TIME?
Yes! I love this recipe because I can make it ahead of time. Make sure you store the marshmallows in an airtight container. The marshmallows will store at room temperature for weeks as long as it’s stored properly.
WHAT KIND OF CHOCOLATE SHOULD I USE?
You can use whatever chocolate your budget, tastebuds or hands can get ahold of. I use a high quality compound chocolate which is like a high quality chocolate chip. If you want a higher quality couture chocolate that will melt smoother and taste of higher quality feel free to use that. Higher quality chocolate will be more expensive, need to be tempered and typically taste better.
STORAGE:
Once your smores chocolates are made, store them in a cool dry place and in an airtight container. It is critical to keep the chocolate away from moisture. Fresh chocolates are always best but these smores chocolates will stay fresh for a few weeks but good for a couple of months if stored properly.
READY TO MAKE THEM? HERE’S THE FULL PRINTABLE RECIPE:

Homemade Marshmallow Smores Chocolates
Enjoy the delightful combination of graham crackers, homemade marshmallow, and chocolate with these bite-sized homemade smores chocolates!
Ingredients
Gelatin Mixture for Marshmallows:
- 1 ¼ tablespoons unflavored gelatin (approximately 1 ½ individual packs)
- ¼ cup cold water
Sugar Mixture for Marshmallows:
- 3 tablespoons corn syrup
- 1 cup sugar
- ½ teaspoons salt
- ¼ cup water
- ½ tablespoon good quality vanilla
- 1 sleeve graham crackers, crushed
Smores Chocolates:
- 2 sleeves graham crackers, crushed (for coating), about 3 to 4 cups
- Melted chocolate, amount will vary depending on how thick the chocolate is at melting point
Instructions
Preparing the Gelatin Mixture:
- In a stand mixer, pour ¼ cup of cold water.
- Sprinkle the gelatin over the water, allowing it to soften for at least 10 minutes.
Creating the Sugar Mixture:
- Combine water, corn syrup, salt, and sugar in a medium-sized pot, ensuring sugar is poured into the pot's center to prevent sugar crystals from sticking to the sides.
- Heat the mixture over medium-high heat for about 6-8 minutes or until the mixture reaches 240 degrees Fahrenheit.
Making the Marshmallow Center:
- Prepare a 9x13 pan by pressing an aluminum foil sling into it. Lightly spray the foil with oil to prevent sticking.
- Break up the gelatin in the stand mixer equipped with a whisk attachment.
- Slowly pour the hot sugar mixture over the gelatin while the mixer runs on a slow speed. Aim to pour between the bowl and whisk.
- Once combined, increase the mixer speed to high and whip the mixture for 6-8 minutes. The mixture will turn white, fluffy, and gain a shiny texture.
- Reduce the mixer's speed, adding in vanilla and a sleeve of crushed graham crackers.
- Whip again on high speed for another 2 minutes.
- Quickly pour the marshmallow mixture into the prepared pan, ensuring a smooth surface. As the mixture cools, it sets rapidly, making it harder to smoothen.
- Allow the mixture to set at room temperature for 4-6 hours or freeze for 30-45 minutes.
- Optionally, lightly sprinkle powdered sugar on the marshmallow surface to prevent sticking.
- Once set, extract the marshmallow block from the pan. Using a greased chef’s knife, carve the marshmallow into ½-inch cubes.
- Dip each marshmallow cube into melted chocolate, ensuring a full coat. Immediately roll it in the crushed graham crackers.
- Place the coated marshmallow cubes on a tray lined with waxed or parchment paper to cool.
- Once set, store in an airtight container. These treats are best enjoyed fresh but can be stored in a cool, dry place for several weeks.
Notes
Marshmallow Pops: For a fun twist, slice the marshmallow into larger squares. Insert a sucker stick or pretzel rod into each square. After refrigerating for an hour, dip each pop into melted chocolate and coat with graham crackers.
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