Giant S'more

The problem with regular s'mores is that you are often left wanting s'more (sorry). Fix that with what just might be the largest s'more you've ever seen!


  • Marshmallow
  • 3 tablespoons vegetable oil for greasing pan
2 cups icing sugar
2 cups water
6 envelopes (6 tablespoon) powdered unflavored gelatine
3 cups sugar
2 cup light corn syrup
2 pinch salt
  • 2 tbsp vanilla
  • Graham Cracker:
  • 1 1/2 cups all-purpose flour, plus more for working
  • 1 1/2 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon malt mix (ovaltine)
  • 1 cup unsalted butter, softened (2 sticks)
  • 3/4 cup packed light-brown sugar
  • 2 tablespoons maple syrup
  • Hot Fudge


  1. Oil a large square plastic container using a pastry brush. Sprinkle with icing sugar to coat entirely. Put 1 cup water in the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the gelatin over top and stir. In a saucepan combine the sugar, corn syrup, salt and remaining water. Stir to combine and then heat to 240˚F and once reached, remove the mixture from heat and let stand until the bubbles subside.
  2. Turn on the stand mixer to a low speed and carefully pour in the sugar mixture so that it runs down the side of the bowl. Once all the sugar syrup is in the bowl turn the mixer up the a high speed and beat for 2 minutes until foamy. At this point add in the vanilla. Continue to mix on high speed for another 8-10 minutes or until the paddle is lifted from the mixture and a thick ribbon of marshmallow falls back into the bowl. Scrape the marshmallow into the prepared pan and let stand for 4 hours or overnight.
  3. Preheat oven to 350 degrees. Whisk flours, salt, baking soda, malt mix and cinnamon in a medium bowl; set aside. Put butter, brown sugar, and maple syrup into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.

Turn out half of the dough onto a piece of parchment. Place another piece of parchment on top and roll out until 1/2 inch thick. Measure out your square and cut the dough using a knife. Leave a little bit of excess dough around the sides to ensure the cracker holds its shape. Repeat for the second cracker. 

Pierce crackers using a fork or chopstick for bigger holes. Transfer to large baking sheets lined with parchment paper. Bake, until dark golden brown, 20-25 minutes. Half way through be sure to run a knife down the cuts to ensure the pieces don’t bind back together. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
  4. Dust a cutting board with icing sugar. Run a knife around the edge of the marshmallow an loosen it by pulling the plastic. Invert onto the cutting board. Dust your knife with icing sugar and trim the edges to make them straight.
  5. At this point you can gently break off the excess cookie from the edges. Place the marshmallow between the graham crackers and sandwich a good helping of fudge in between. Optionally you can torch the marshmallow.