Elevate your s’mores by adding fresh summer flavors to make lemon strawberry s’mores! The best part? You don’t need a campfire!
I talk about this all the time but summer really is all about the s’mores for me. Especially now that I’ve gone home for the summer and am spending the next few weeks at my parent’s place, s’mores seem to be constantly available. Never one to settle for JUST a simple s’more (if there is such a thing), I’m constantly looking for ways to jazz up my favorite dessert.
Well, consider me seriously jazzed about these lemon strawberry s’mores.
Lemon and chocolate doesn’t seem like the most naturally pairing but once you throw in the strawberries, it makes perfect sense. Much like adding lemon juice to my strawberry ice cream, the lemon helps brighten up the strawberries and really make them pop with freshness.
I’m sure some of you are thinking: “Charlotte, do I really need to make homemade marshmallows? Isn’t there an easier way?” The truth of the matter is that you don’t NEED to make your own marshmallows. I’m sure you could buy some regular marshmallows and make perfectly tasty s’mores with strawberries. Even so, here are two reasons that I love to make my own ‘mallows:
- Custom shape. Marshmallows are great because you can cut them into any number of shapes and sizes. Once they are set, you can pull out your cookie cutters and go to town! My favorite? Making heart ‘mallows for hot chocolate! I made these ones using my circle cookie cutters but they would work just as well as squares. Use the graham crackers to help you decide how big to make your cuts.
- Custom flavor. I made these marshmallows lemon flavored but with a little zest, juice or extract you can make just about any flavor of marshmallows! I’ve always wanted to try lavender flavored ‘mallows (to throw in hot chocolate) or maybe some peppermint ones for the holidays. BRB, I’m adding those to my to-do list.
If you caught my tutorial on Instagram a few weeks ago you might have heard me raving about the benefits of a kitchen torch. I’m a huge fan of them and think they should be a staple in everyone’s kitchens! In addition to getting that perfect campfire char on your ‘mallows, they allow you to toast up meringue toppings and get a nice crisp sugar topping on your crème brûlée! You can find decent ones at really affordable prices and the fuel is readily available in most grocery stores so you really have no reason to not buy one.
Yields 16 S'mores
- 1/3 cup (40g) confectioners’ sugar
- 3 tablespoons cornstarch
- 3x ¼ ounce (7g each) packages unflavored gelatin
- 1 cup (240ml) cold water
- 1 cup (240g) light corn syrup
- 1 ½ cup (300g) sugar
- ¼ teaspoon salt
- 3 tablespoons lemon zest (from about 2 large lemons)
- 2 tablespoons lemon juice
- 16 graham crackers, divided in 2
- 8 Hershey’s chocolate bars, divided in 2
- 8 Strawberries, sliced into 4
- Cover an 8×8 glass baking pan with nonstick cooking spray. Set aside to prepare the marshmallows. In a small bowl, sift together confectioners’ sugar and cornstarch, sprinkling some of mixture into prepared pan to cover the bottom, set rest aside for later.
- Combine gelatin and ½ cup of the cold water in the bowl of a stand mixer with a whisk attachment, whisk on low for about a minute and then let sit while you work on the rest of the ingredients.
- In a large heavy duty saucepan, combine remaining water, corn syrup, sugar and salt, heat over medium heat, stirring constantly with a wooden spoon until sugar is fully dissolved. Once sugar is dissolved, attach a candy thermometer to the saucepan and heat without stirring until it reached 240 degrees fahrenheit. Remove saucepan from heat and after setting the stand mixer to low, carefully pour sugar into it.
- Gradually increase the speed to high over the next minute and beat on high for about 11 minutes until marshmallow batter is shiny and white, mixing in the lemon zest and juice during the last minute of the process.
- Pour marshmallow batter into prepared pan and let set for 6 hours at room temperature. Once marshmallow block has set (you can push on it and feel it is solid but still springs to the touch), carefully pull marshmallow away from sides of the pan. Lay a piece of parchment paper on countertop surface (larger than the size of the marshmallow block) and sprinkle with sugar and cornstarch mixture. Flip pan upside down and use your fingers to help marshmallow block out of the pan and onto the parchment paper. Cover either a knife (if you want to make square marshmallows) or a cookie cutter with sugar and cornstarch mixture and cut marshmallow block to desired shape. Roll edges of marshmallows in sugar and cornstarch mixture to make less sticky. Store in an airtight container between pieces of parchment paper at room temperature until ready to assemble the rest of the s’mores.
- Once ready to assemble the s’mores, lay out the ingredients in an assembly line style. Toast the marshmallows using a kitchen torch (optional) and place on top of a graham cracker slice. Top with a piece of chocolate, a strawberry and another piece of graham cracker. Repeat until all of the s’mores have been made. Enjoy!
Marshmallow recipe adapted from Sally’s Candy Addiction