I’ve always loved s’mores. There’s something about melt-y chocolate and gooey, toasted marshmallows that just fills me with joy. Oh, and don’t get me started on how much I love graham crackers! The problem is, there’s never a campfire handy when I want one, and I don’t even have a gas stove to toast marshmallows over (no matter how many times my grandmother told me that was bad)!
My solution was to make bite-sized chocolate candies with marshmallow fluff and graham cracker crumbs in the center. Brilliant, no? Since all of you can’t be here in my kitchen eating these with me, I’ve decided to share my brilliance with you all, ’cause I’m sweet like that (no pun intended… or was it?!). Ok, here goes!
First, gather all your ingredients and tools.
- Graham cracker crumbs (either the pre-crumbed stuff for pie crusts, or stuck some crackers in a baggie and attack it with a rolling pin. I’m lazy, I used the pie-crust stuff)
- Marshmallow fluff or creme (I suppose you could try to melt regular marshmallows, but that never goes well for me)
- Melting chocolate
- Something to melt chocolate and soften fluff in (double-boiler, melting cups, whatever)
- Peanut butter cup candy mold – make sure it is clean and DRY; water will ruin your chocolate
- Decorating brushes
- Parchment paper
Ok, now get ready to make a mess! If you’re smarter than me, you’ll lay down the parchment paper before you start playing with melted chocolate. I did NOT enjoy cleaning the counter when I was done!
- Get your chocolate melting. You’ll want a method where you have a fairly reasonable amount of control over how much chocolate you pour, which I learned after I was done. I used melting cups and had some trouble pouring; next time I’m going to use a decorating bag with a corner snipped off.
Fill each cavity in the candy mold about 1/3 of the way, making sure not to go more than 1/2 way or you’ll regret it when it comes time to add the fluff. Using your decorators brush, carefully brush the chocolate in each mold up the sides of each cavity. You want a layer thick enough that you can’t see any light through the chocolate. When you’re done, carefully tap or gently shake the mold to release any air bubbles and flatten the chocolate left in the bottom of the mold. If any became too thin on the bottom after painting up the sides of the cavity, add a tiny bit more chocolate. Put the candy mold in the refrigerator until the chocolate is hardened (I left it for about half an hour).
- When the chocolate has re-solidified, pull the candy mold out of the fridge. Put a thin layer of graham cracker crumbs in each mold and gently shake the mold to lay it flat. Be careful not to shake too hard, the dust will go flying and you’ll be sad!
- Carefully soften the marshmallow fluff. You can try to use it as-is, but it’s very sticky and really hard to get a small amount of, so I highly recommend trying to liquify it a bit. If you do this in the microwave, use a low power setting and pull it out to stir every 30 seconds.. fluff doesn’t melt in the microwave so much as expand. This is the method I used, but next time I’m going to try doing it in a double-boiler to see if I get better results. If someone tries this before I do, please let me know how you get on! Once your fluff is more manageable, put a little blob in each cavity. Make sure to leave some room, you still need to add more chocolate to the mold! No amount of shaking or tapping will get this stuff to lay flat, from my experience.
- Your chocolate has probably gotten hard by now, so if you need to, remelt your chocolate and add some more if you’re running low. Next, carefully top off your cups. You want to make sure to cover all the edges, so that your top layer meets the edges of where you had previously painted the sides. Cover the fluff as best you can; you’re aiming for the flattest surface possible since this is actually the bottom of your candy. Gently tap near each mold to let out air bubbles, but don’t shake, as your cavities will likely overflow and make a mess. Put the mold back in the fridge for another half hour.
After the chocolate is solid, flip your mold over on the parchment paper and carefully tap it to release each chocolate. Leave them on the counter for at least an hour, so that the fluff inside gets back to room temperature. Try to resist the urge to eat them still cold, they don’t taste quite right chilled (Voice of Experience speaking).
- Once they’re room temperature, you can wrap them in little candy foils, or just eat them straight off the parchment paper! Enjoy your candies, for they are awesome!
I hope you had fun making these s’mores chocolates, and that the directions were useful. Make sure to take pictures and send them to all your friends, it’s fun to taunt them with delicious homemade goodies! Or is it just me that’s that mean?
Here’s the printable, simplified recipe version, but I do suggest reading the “tutorial” if you haven’t done this kind of thing before.
- Graham cracker crumbs
- Marshmallow fluff
- Melting chocolate
- Double-boiler or melting cups
- Peanut butter cup candy mold
- Decorating brush
- Parchment paper
- Candy wrappers (optional)
- Melt the chocolate, taking care not to burn it. Transfer the chocolate to your pouring method of choice.
- Fill each cavity in a peanut butter cup style candy mold about ⅓ of the way. Using a decorators brush, carefully brush the chocolate in each mold up the sides of each cavity.
- Carefully tap or gently shake the mold to release any air bubbles and flatten the chocolate left in the bottom of the mold. If any became too thin on the bottom after painting up the sides of the cavity, add a tiny bit more chocolate. Put the candy mold in the refrigerator until the chocolate is hardened.
- Remove candy mold from the fridge. Put a thin layer of graham cracker crumbs in each mold and gently shake the mold to lay it flat.
- Soften the marshmallow fluff, and add a little bit to each mold. Make sure to leave space in each mold.
- Melt some more chocolate. Carefully top off each mold. You want to make sure to cover all the edges, so that your top layer meets the edges of where you had previously painted the sides. Gently tap near each mold to let out air bubbles, but don’t shake. Put the mold back in the fridge for another half hour.
- After the chocolate is solid, flip the mold over on the parchment paper and carefully tap it to release each chocolate. Leave them on the counter for at least an hour, until room temperature.
- Wrap the chocolates in little candy foils, or just eat them straight off the parchment paper! Enjoy your candies, for they are awesome!