5½ oz Room Temperature Water
2 tbsp Knox gelatin (three 7g pouches)
4½ oz Water
14 oz Sugar
11 oz Corn Syrup
1 tbsp Vanilla Extract
29 oz Peter’s Broc® Milk Chocolate, tempered
3.5 oz Coconut Oil, melted at 85-90 ⁰F
Homemade Marshmallow, ¼ inch thickness (recipe below)
Golden Grahams Cereal
- Generously grease plastic wrap and line in an 18×26 inch pan. Dust with fondant sugar or a 50/50 blend of corn starch/powdered sugar.
- Blend 5 1/2 oz room temperature water and gelatin in 5 quart Kitchen Aid mixer bowl, using whisk attachment. Allow to stand for 5 minutes, the gelatin will soak up the water.
- On stovetop, boil 4 1/2 oz water, sugar, and corn syrup to 250°F.
- Pour cooked syrup into mixer bowl and blend slowly until combined; gradually increase mixing speed from a slow stir to the fastest mixer speed (10) and whip on high until thick and fluffy, 5-9 minutes depending on how powerful the mixer. Towards the end of the whipping, add vanilla extract.
- Spread finished marshmallow into greased/lined pan to ¼ inch thickness. Allow to cool and firm, approximately 1 hour. Dust top generously with fondant sugar (or blend of corn starch/powdered sugar). Flip over and dust bottom.
- Using a 2 inch round cutter, cut out 2 inch marshmallow rounds. Keep cutter dusted with fondant sugar (or blend of corn starch/powdered sugar) to keep from sticking.
- Blend melted coconut oil into tempered chocolate to make milk chocolate meltaway and maintain at approximately 85⁰F
- Place 48 baking cups (2” diameter bottom x 1¼” side) on a tray, for best results use 2 cups nested together. Place approximately 14 pieces of cereal in the bottom of each cup.
- Deposit meltaway on top of cereal in each cup to approximately ½” high so cereal is covered and stuck together. Immediately place marshmallow round on top so it will stick to the meltaway.
- Deposit additional meltaway on top, to almost completely cover the marshmallow. Place finished cups in cooling cabinet (55-65⁰F) and allow to cool completely.
Our S’mores Cups were originally created as part of our 2019 Peter’s Chocolate Calendar. To learn more about the calendar and see other innovative creations from 2019, visit our blog here.
Yield: 48 Pieces