Description
These Jack-O-Lantern s'mores are a fun and spooky treat - perfect for Halloween baskets, teacher gifts, party favors or just for fun. We took our corn syrup-free homemade marshmallow recipe and made orange pumpkin marshmallows. You could even add in a bit of pumpkin flavoring if you like.
Then all you have to do is cut out the marshmallows into pumpkin shapes and smash between two graham crackers and a bar of melty chocolate. Easy, smeasy Halloween S'mores.
If you want to share as a Halloween party favor or gift, package one Jack-o-Lantern marshmallow, two graham crackers and a chocolate bar in a cellophane bag. Tie with a Halloween themed ribbon and you are all set.
This recipe makes 8 - 10 Jack-o-Lanterns depending on the size of your cookie cutter.
Ingredients
- Nonstick Spray
- 3 envelopes gelatin (7 teaspoons)
- 2/3 cup room temperature water (1)
- 2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup water (2)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2-3 drops orange food coloring
- 1/2 cup Imperial Sugar Confectioners Powdered Sugar
- 16 - 20 graham crackers
- 16 - 20 Chocolate bars
- Chocolate chips
- Imperial Sugar Buttercream frosting
- Cellophane bags
- Decorative ribbon
Directions
- Evenly spray a 9x13-inch baking pan and set aside.
- In a bowl of a stand mixer combine gelatin and water (1), fit with whip attachment and set aside.
- In a saucepan combine sugar and water (2) and cover with a lid. Boil for 3 minutes and remove lid. Attach a thermometer on side of pan and boil until syrup reaches 240°F. Do not stir syrup as this may cause it to crystallize.
- Remove from heat, engage mixer in medium speed and while whipping pour hot syrup in a slow and steady stream onto whipping gelatin. Once all combined engage mixer in high speed. Add salt.
- Whip until mixture feels lukewarm and looks like marshmallow fluff, about 8-12 minutes. Add 1 - 2 drops of orange food coloring during mixing.
- Scrape marshmallow into prepared pan. Spread evenly. Dust with powdered sugar.
- Allow to cool, preferably overnight while covered with plastic food wrap.
- Next day remove from pan and using a pumpkin shaped cookie cutter, cut out shapes. Generously toss in powdered sugar.
- Prepare Buttercream Frosting (or use store-bought if time is of the essence.)
- Using a pastry bag with a small tip use frosting to“glue” chocolate chips for the eyes, nose and mouth. If you do not have pastry bags, place icing in a large plastic bag and cut off one of the bottom corners for easy squeezing.