Tie-Dye Marshmallow S’Mores with Homemade Graham Crackers

Bright, Tie-Dye Marshmallow S’mores featuring homemade graham crackers are pure joy as sweet, sticky, delicious summertime treats.

Let’s be real here, this summer has kind of had the fun sucked out of it.  No real family vacations, no backyard picnics, no pool days, no afternoons at the beach.  It’s a real bummer.

Tie-Dye Marshmallows Make Summer Fun

But I’m still trying to find joy in the little things and these Tie-Dye Marshmallow S’mores with homemade graham crackers sure did bring me joy.  They are a pure sticky, colorful, sweet summertime mess I guarantee they’ll make you smile.

Don’t forget your marshmallow roasting sticks!

Because seriously, how can these bright, tie-dye marshmallow s’mores NOT light up your day?  Not only are they beautiful to look at (while still tasting delicious) the marshmallows are quite easy to make and totally customizable.

Homemade Graham Crackers

And while the homemade graham crackers are not a requirement for these s’mores, (you can use store-bought!) they do make for a nice afternoon in the kitchen if you have the time to spare (and I know you do!).  So I’ve included a recipe for those as well, in case you’re feeling ambitious.

Happy Roasting! Looking for more summer treats? Try Funfetti Cake Batter Ice Cream Cookie Sandwiches or an Oreo Mocha Java Ice Cream Cake

Tie-Dye Marshmallow S'Mores

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Alyssa

Serves: 12

Ingredients

• 2 1/12 teaspoons gelatin
• 6 tablespoons cool water, divided
• ¾ cup granulated sugar
• ⅓ cup light corn syrup (clear)
• pinch of salt
• ½ teaspoon vanilla extract
• ¾ cup powdered sugar
• 3-4 different colored gel food dyes (pink, purple, green, blue)
• 24 graham cracker squares
• 24 squares of milk chocolate
• Required: electric hand mixer & toothpick or knife

Instructions

1. Prep your marshmallow pan and color mixing bowls first because you'll need them ready as you need to move quickly for coloring and layering the marshmallow: Line a 9x5" loaf pan with parchment paper and grease the parchment paper with cooking spray, butter, or oil. Set aside 4 small mixing bowls and 4 spoons along with your chosen food colors. Grease each spoon with a little bit of cooking spray, butter, or oil (you will use these to mix the marshmallow colors). Also, pull out your hand mixer and have it ready to use near the stove.
2. Next, begin making the marshmallows: In a small bowl, add 3 tablespoons of cool water and sprinkle the gelatin on top. Let is sit undisturbed for a few minutes while you make the marshmallow base.
3. In a medium saucepan, stir together the granulated sugar, corn syrup, salt, and the remaining 3 tablespoons of cool water. Turn the heat to high and bring the mixture to boil without stirring until it reaches 238-240 degrees Fahrenheit.
4. Once the sugar reaches his temperature, slowly add in the gelatin mixture while beating with a hand mixer. Be careful not to splash the syrup on the edges of the saucepan or it will harden immediately. Move slowly, take your time here. Continue to beat the mixture with the added gelatin on high for a full 10-minutes. You'll notice the mixture becomes glossy, white, and like marshmallow fluff. When it reaches this point, beat in the vanilla extract.
5. Immediate divide the marshmallow mixture between your 4 prepared bowls. Add 1-3 drops of food coloring per bowl and quickly stir it together until fully combined.
6. Moving quickly, layer the colors into the prepared loaf pan, swirling as you go. Use a toothpick to further swirl the marshmallow colors together.
7. Let the mixture set uncovered for at least 4 hours or overnight.
8. When ready to cut, use the parchment to remove the marshmallows from the pan. Sprinkle the top of the marshmallows with a light dusting of powdered sugar and using a knife that's been dipped in powdered sugar, gently cut the marshmallows into rectangles. Continue to dust the knife with powdered sugar in between each cut. You should have about 12 large marshmallows.
9. Store the marshmallows in an air-tight container at room temperature for up to 2 days.
10. To make the s'mores: Roast the marshmallow over a fire, place 2 square of milk chocolate on a graham cracker square, lay the toasted marshmallow on top, and sandwich with another graham cracker square. Enjoy

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Homemade Graham Crackers

 

Save Print

Prep time

2 hours

Cook time

15 mins

Total time

2 hours 15 mins

 

This recipe requires at least 2-hours to chill before rolling & baking, preferably overnight.

Author: Alyssa

Serves: 24

Ingredients

• 1 cup whole wheat flour
• 1¾ cup all-purpose flour
• ½ cup coconut sugar (or light brown sugar)
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ½ cup unsalted butter, chilled & diced into ¼-inch pieces
• ¼ cup honey
• ¼ cup water
• 3 tablespoons molasses

Instructions

1. In the bowl of a food processor, pulse together the flours, sugar, salt, cinnamon, and baking soda.
2. In a small bowl, whisk together the honey, water, and molasses. Set aside.
3. Add the diced butter and pulse in 1-second increments until a coarse meal forms. Stream the molasses-mixture into the food processor while it's running until the dough forms a ball. You may need to scrape the sides.l
4. Dump the mixture out onto a floured countertops and press it into two flat discs. Wrap each in saran wrap and chill for 2-hours or overnight.
5. When ready to bake, preheat oven to 350 degrees Fahrenheit.
6. Once chilled, remove one disc from the fridge and roll it out to ¼-inch thick on a floured surface or between two sheets of parchment paper. If the dough is sticky, add a little more all-purpose flour until it's manageable. Cut the 2.5-inch by 2.5-inch squares by and place each square onto a baking sheet lined with parchment or a silicone baking mat. Repeat with remaining dough, chilling between reach use.
7. Using a fork, prick holes all over the square before baking, and if desired, gently score them in half using a dull blade knife.
8. Bake for 14-17 minutes until deep golden brown. Remove from oven and allow to cool fully on a wire rack. Store in an airtight container for 1-week.

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