Jack-O-Lantern S'mores

Products Used


  1. 3 envelopes gelatin (7 teaspoons)
  2. 2/3 cup room temperature water (1)
  3. 2 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  4. 3/4 cup room temperature water (2)
  5. 1/4 teaspoon salt
  6. 1 teaspoon vanilla
  7. 2-3 drops orange food coloring
  8. 1/2 cup Dixie Crystals Confectioners Powdered Sugar
  9. 8 - 10 graham crackers
  10. 8 - 10 chocolate bars
  11. Chocolate chips
  12. Basic Butter Cream Frosting

For packaging

  1. Cellophane bags
  2. Decorative ribbon


  1. Evenly spray a 9 x 13-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 vanilla and 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 icinig in a large plastic bag and cut off one of the bottom corners for easy squeezing.
  11. Place pumpkin marshmallow in cellophane bag along with chocolate bar and graham cracker. Tie with Halloween ribbon.
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