The best, giant, multicolored marshmallow recipe! Not only are these fun but they are SO good! Paired with classic Hershey’s milk chocolate and wafer cookies, these are sure to be a hit! See below on how to make these giant marshmallows!
To help encourage all these U.S. athletes on their journeys to hopefully win gold, HERSHEY’S introduced a new campaign in Rio. Use and tag on social to join us in the Olympic Movement by creating a meaningful, shared moment of connection with Team USA, family and friends, send your ‘hello’s’ from home
If you’re entertaining for the Opening Ceremony, try setting up a festive USA S’mores station with these delicious homemade marbled marshmallows, HERSHEY’S Milk Chocolate Bars and some sort of cracker or cookie base!
We also love using this electric S’mores maker. It is pretty awesome and uses hot air to toast the marshmallows. I actually never knew that it existed until I tried this one and was super impressed. So fun to have a little S’mores station inside and obviously a hit for kids and adults!
For the homemade marbled marshmallows, we made them in red, white and blue to show our support for Team USA! I finally have the perfect marshmallow recipe and some good tips for making these giant homemade marbled marshmallows!
Topped with a classic HERSHEY’s Milk Chocolate and instead of a traditional graham cracker, try a thin cookie instead… you can’t go wrong! And National S’mores Day just happens to be August 10th! You know we’ll be breaking out our ingredients and making this American treat to celebrate Team USA!
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Table of Contents
This post was created in partnership with The Hershey Company.
Indoor S’mores And Marbled Marshmallow Recipe
- 3/4 ounce unflavored gelatin, 3 packets
- 1.5 cups sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 tbsp pure vanilla
- 1 cup water
- Red and blue food coloring
- 6 6 or 8×8 baking pan
- candy thermometer
- mesh strainer
- medium sauce pan
- small bowl
- measuring cups
- electric mixer
- Prepare the baking pan by rubbing a little vegetable oil on the bottom and sides.
- Sift a good amount of powdered sugar all over the bottom and sides until fully coated, at least 1/8th of an inch.
- In a medium sauce pan attached with a candy thermometer, add .5 cup of cold water, 1.5 cup sugar and 1 cup light corn syrup. Stir well bring to the boil on high. Stir often
- Bring the sugar mixture to 240 degrees (soft ball) on a candy thermometer. Watch very carefully so it's exactly 240 degrees. Once it reaches 240, turn heat to low.
- In a small bowl, which attachment and whisk on high.
- Carefully add in the very hot sugar mix into the mixer while it’s whisking.
- Beat on high for 10 to 15 minutes until thick, but still able to spread.
- Once they are fully done whisking, add in 8 drops of red food coloring and 8 drops of blue. Give it one whisk only.
- Then add in a few more drops and leave them, they will spread when you pour the mixture.
- Pour the marshmallow mix into the prepared baking pan and smooth with a spatula. If you need more color, add in a few drops of food coloring on the top and marble gently with a knife.
- Add a nice layer of powdered sugar onto the top and push the marshmallows into the pan.
- Let them sit out, uncovered for 6 to 8 hours!
- Use a little powdered sugar on a knife to cut them into large squares. Toast and sandwich between some chocolate cookies. Enjoy!