S'mores with Homemade Ginger Marshmallows

Manage your family's s'mores craving by making these deliciously different samples of a very old favorite.


  • Nonstick Cooking Spray  ·   
  • Cold water, divided  ·  1 cup 
  • Envelopes gelatin (1/4 oz each)  ·  3 
  • White Sugar  ·  2 cups 
  • Light Corn Syrup  ·  2/3 cup 
  • Diamond Crystal Kosher Salt  ·  1/4 teaspoon 
  • Vanilla Extract  ·  2 teaspoons 
  • Cornstarch  ·  1/2 cup 
  • Powdered Sugar  ·  1/2 cup 
  • Herbies Preserved Ginger, chopped finely  ·  1/2 cup 
  • Graham Cracker Crumbs  ·  2 cups 
  • Herbie's Chai Spice  ·  3 tablespoons 
  • Heavy Whipping Cream  ·  16 fluid ounces 
  • Dark Chocolate, chopped  ·  8 ounces 
  • 1 stick Unsalted Butter, melted  ·   


For the Marshmallows:

Spray a 13x9x2-inch rimmed baking sheet lightly with the nonstick spray.

Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium low heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl . Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and chopped preserved ginger and beat to blend, about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.

Stir cornstarch and powdered sugar in small bowl to blend. Sift generous dusting of starch/sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches.

Turn marshmallow slab out onto starch-sugar mixture and sift more starch/sugar mixture over marshmallow slab.

Coat large sharp knife with nonstick spray. Cut marshmallows into squares. Toss each in remaining starch/sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture. Store in an airtight container for up to a week.

For the Crumbs:

Preheat oven to 350 degrees. Mix together the melted butter, Herbie's Chai Spice and graham cracker crumbs, spread in an even layer on a baking sheet and toast until golden brown about 7-10 minutes. Let Cool.

For the Chocolate Ganache:

Bring heavy cream to a simmer over medium high heat pour over chopped chocolate, let sit 5 minutes and then whisk until smooth. Chill 1 hour in the refrigerator before scooping.

To Assemble:

Using a hand held torch, toast the marshmallow on all sides. Take 2 Tablespoons of the crumb mixture and press onto the plate with the bottom of a glass. Scoop 1 Tablespoon of the ganache on top of the crumbs and place toasted marshmallow on top.

Entice Cuvée

Entice Cuvée

A delightful, well-bred Bordeaux style red wine with a paradoxically enticing manner of managing strong peppery spices in foods and drawing out the true essence of the primary food flavor.