With colder weather approaching, it’s the perfect time to build a bonfire and roast some mallows! These Chocolate Caramel S’mores take things to the next level…homemade marshmallows with gooey chocolate-caramel graham crackers. A yummy treat that will leave you wanting s’more.



Homemade Marshmallows

  • 3 packages unflavored gelatin
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 tsp. kosher salt
  • 1 Tbsp. vanilla extract
  • Powdered sugar, for dusting

Chocolate Caramel Grahams

  • 12-15 full-size graham crackers
  • 12 Tbsp. unsalted butter
  • 3/4 cup brown sugar
  • Pinch of salt
  • 2 cups semisweet, milk chocolate and/or peanut butter chips
  • 1 cup toffee chips or crushed nuts (walnuts, pecans, macadamias) – optional



  1. Combine gelatin and 1/2 cup cold water in electric mixer. Allow to sit while you make the syrup.
  2. Combine sugar, corn syrup, salt and 1/2 cup water in small saucepan and cook over medium heat until sugar dissolves.
  3. Raise heat to high and cook until syrup reaches 240 degrees on candy thermometer. Remove from heat.
  4. Turn mixer on low, and slowly pour syrup into dissolved gelatin.
  5. Turn mixer to high and whip until very thick, about 15 minutes.
  6. Using a sieve, generously dust 9×13 nonmetal baking dish with powdered sugar.
  7. Pour marshmallow mixture into pan and spread evenly. Dust top with more sugar.
  8. Let sit overnight, uncovered, until it dries out.
  9. Cut into squares and dust with more sugar before eating.

Chocolate Caramel Grahams

  1. Preheat oven to 375 degrees.
  2. Cover one to two cookie sheets with foil. Spread graham crackers in single layer, right next to each other.
  3. In medium saucepan, melt butter and add brown sugar and salt over low heat.
  4. Turn the heat to medium and stir until sugar and butter are bubbly and incorporated, about three to five minutes.
  5. Pour mixture over graham crackers and spread evenly. place in oven and bake eight to 10 minutes.
  6. Sprinkle chocolate chips on crackers and bake another minute. Take out of oven and swirl melted chocolate all over grahams. Add nuts or toffee, if using.
  7. Put tray in freezer for about an hour to harden.


  1. Roast mallows over hot coals. When gooey and golden, place on chocolate caramel graham.


  • Use kitchen sheers to cut marshmallows into squares!
  • Marshmallows and grahams will both keep refrigerated and covered for about a week.
  • Be creative with your toppings! Add mint chips, crushed candy canes, chopped candy bars…any of your favorites to personalize this decadent dessert!

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.