Jack-O-Lantern S'mores

 Jack-O-Lantern S'mores

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 Dixie Crystals 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 Dixie Crystals Confectioners Powdered Sugar
    • 16 - 20 graham crackers
    • 16 - 20 Chocolate bars
    • Chocolate chips
    • Buttercream frosting
    • Cellophane bags
    • Decorative ribbon

Directions

  1. Evenly spray a 9x13-inch baking pan and set aside.
  2. In a bowl of a stand mixer combine gelatin and water (1), fit with whip attachment and set aside.
  3. 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.
  4. 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.
  5. Whip until mixture feels lukewarm and looks like marshmallow fluff, about 8-12 minutes.  Add 1 - 2 drops of orange food coloring during mixing.
  6. Scrape marshmallow into prepared pan. Spread evenly. Dust with powdered sugar.
  7. Allow to cool, preferably overnight while covered with plastic food wrap.
  8. Next day remove from pan and using a pumpkin shaped cookie cutter, cut out shapes. Generously toss in powdered sugar.
  9. Prepare Buttercream Frosting (or use store-bought if time is of the essence.)
  10. 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.
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