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How to Make the Ultimate S’More


The experts at Coleman & Davis Artisan Chocolate in Provo, Utah share their recipe for a killer campfire treat.

A key ingredient.
A key ingredient. Photo by Chad Kirkland.

STEP 1: Make the Marshmallows


  • 7 gelatin sheets (soak in 7 cups cold water)
  • 2 cups granulated organic sugar
  • 1/2 cup organic powdered sugar (dusting pan and cut marshmallows)
  • 1/2 cup cold water
  • 1/4
teaspoon Redmond salt
  • 1/2 teaspoon 4 fold Tahitian vanilla extract (2 tsp regular)


  1. Soak gelatin sheets in 7 cups cold water for 5 to 10 minutes.
  2. Dust an 8 x 8” pan with powdered sugar.
  3. Add sugar and ½ cup cold water to saucepan. Whisk over medium heat until sugar dissolves.
  4. Remove gelatin sheets from cold water when soft. Gently wring gelatin sheets to remove excess water.
  5. Add gelatin sheets to saucepan and whisk until dissolved.
  6. Bring to a low boil.
  7. Remove from heat, pour into mixing bowl, cool so that mixture is warm but not hot.
  8. Add salt and vanilla extract.
  9. Beat for 10 to 15 minutes with stand mixer or immersion blender until volume has doubled and is soft.
  10. Pour into 8×8” pan (should be about 1/2 inch thick).
  11. Cool until marshmallow is not sticky.
  12. Cut to desired size and lightly coat with powdered sugar.

STEP 2: Make the Graham Crackers


  • 8 1/2 ounces graham flour
  • 3 ounces chilled cultured European unsalted butter (cubed and well chilled)
  • 2 1/2 ounces organic Demerara/ Turbinado sugar
  • 2 1/2 ounces organic blackstrap molasses
  • 2 ounces organic all-purpose flour
  • 1 1/2 ounces organic (not ultra pasteurized) whole milk
  • 3/4 teaspoon Redmond salt
  • 3/4 teaspoon Rumford Aluminum-free Non GMO baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon 4 fold Tahitian vanilla extract (1/2 tsp regular strength)


  1. Cube butter and place in refrigerator for 30 min.
  2. Combine flours, sugar, baking powder, baking soda, and salt in stand mixer on low 1 min.
  3. Add cold butter; mix until incorporated. Add milk, black strap molasses, and vanilla extract.
  4. Mix 1-2 min until dough formed.   Cover with plastic wrap and refrigerate 1 hr.
  5. Preheat the oven to 350 F.
  6. Unwrap chilled dough and place between 2 sheets of parchment paper.
  7. Hand press and then roll dough until 1/8-inch thick.
  8. Place dough onto baking sheet.
  9. Cut dough vertically and horizontally into squares.
  10. Use a fork to well perforate the top of the dough.
  11. Bake 25 min middle rack until edges darken
  12. Remove and allow to completely cool.
  13. Break graham crackers along cut lines.

STEP 3: Assemble the S’mores


  • 2 graham crackers
  • 1 marshmallow
  • 1 square Coleman & Davis chocolate


  1. Place marshmallow on top of graham cracker.
  2. Use kitchen torch (or a campfire, if you’ve got it) to gently brown the top of the marshmallow on the graham cracker.
  3. Place square of Coleman & Davis chocolate on top of warm marshmallow.

Place second graham cracker on top and serve immediately.

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