Epic Autumn S’mores Recipes
Summer comes to a close as October and cooler weather arrive. You now the recipe for a really memorable autumn evening: wrapping your kids up in old quilts from the house, gathering around the campfire, and eating the last s’mores of the season.
You can almost see the leaves on the mountains change color. The air is crisp and cool. The campfire glows. You love these times with your kids and neighbors, and you want to do something special with them.
Try our favorite autumn s’mores recipes. Full of rich, savory flavors, these concoctions are sure to keep your family happy all autumn long.
Homemade Vanilla Marshmallows
Don’t want to single-handedly keep the bagged marshmallow industry in business? We don’t blame you: homemade vanilla marshmallows are much tastier anyway.
For this recipe, you need:
- 2 packets of unflavored gelatin
- 8 tablespoons of cold water
- Powdered sugar
- 1 1/2 cups sugar
- 1/3 cup cold water
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
In a small bowl, combine the gelatin and 8 tablespoons of cold water. Set aside. Prepare an 8×8 pan by spraying it with nonstick spray. Then sprinkle powdered sugar along the bottom and sides of the pan until all inside surfaces are covered.
Combine the sugar and remaining cold water in a small saucepan. Heat stove to medium heat, and stir constantly unto the sugar is bubbly (about 3-4 minutes). Stir in the gelatin mixture. Continue stirring and bring to a boil.
Once the mixture is boiling, remove it immediately from heat. Let the mixture cool slightly (about 5 minutes). Add vanilla extract and salt, then beat with an electric mixer at medium-high speed for 10 to 15 minutes (marshmallows will be white, shiny, and thick).
Spread mixture in 8×8 pan and top with powdered sugar. Let sit for at least 4 hours. Cut with a greased knife. (Adapted from www.howsweeteats.com.)
These marshmallows taste great with your standard graham cracker and Hershey’s combination, but keep things fun and try something new. Use pretzels, peanut buttercups, Oreos, and other treats for tasty new combinations.
Graham Cracker Donut S’mores
Put a new spin on the graham cracker prerogative-we promise you won’t regret it. These rich, tasty donuts are the perfect beginning and end to an incredible s’more.
Here’s what you’ll need for the donuts:
- 1 1/8 cups warm milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast (1 package)
- 2 large eggs, beaten
- 1 1/4 stick melted, unsalted butter
- 1 cup graham cracker crumbs
- 3 1/2 cups flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Frying oil(we use vegetable oil)
For the brown sugar & graham cracker glaze, make sure you have the following:
- 1/3 cup warm water
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla
- 1/2 cup graham cracker crumbs
Using an electric mixer with a dough hook, combine sugar and milk. Stir them together and add yeast. Stir gently, then let sit for 10 minutes. In a separate bowl, melt the butter and add the eggs, stirring continually. Add the butter/egg mixture to the yeast mixture.
Using the dough hook, stir this combination until all ingredients are completely combined (about 2 minutes).
Continue to stir as you add the salt, cinnamon, graham cracker, and flour. Allow the mixer to stir the dough for at least 5 more minutes, scraping the bowl occasionally to make sure that the flour gets thoroughly incorporated.
Move the dough to a lightly oiled bowl. Toss to coat, then cover with plastic wrap. Place in the refrigerator, and let sit for at least 8 hours.
On a floured surface, roll the dough out to 1/3-inch thickness. Using a 1-1/2″to 3″cutter, cut the dough into rings. Place these on a floured baking sheet, and don’t forget to cut out a hole in the middle of each donut! (We used a 3/4″cutter.) Cover with a towel, and let rise in a warm place for about one hour. Donuts will be airy and puffy.
Heat about 2 inches of oil in a large pot until the deep-fry thermometer reads 375 F. Fry the donuts, turning once, for about two minutes on each side. The donuts will be golden brown. Work in batches and place fried donuts on paper towels, which will soak up excess oil.
Prepare brown sugar glaze by combining water, brown sugar, and vanilla. Dip each donut in the brown sugar glaze, then sprinkle with graham cracker crumbs. (Adapted fromwww.halfbaked.com.)
When you finish cooking, your donuts are sure to be delicious. Make the perfect s’more by cutting the donuts in half and placing your chocolate and roasted marshmallow between the halves (we recommend you use your homemade vanilla marshmallows for this one).
Pumpkin Spice S’mores
Pumpkin flavor blends perfectly with smoky marshmallows, warm chocolate, and crunchy grahams. Use this eggless pumpkin chocolate chip cookie dough fora perfect autumn snack.
To spice up your marshmallow roasting, you need:
- 2 cups granulated sugar
- 1 cup shortening
- 15 ounces pumpkin puree(1 can)
- 2 teaspoons vanilla extract
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- Chocolate chips (we recommend mini, semi-sweet chocolate chips)
Combine sugar, shortening, pumpkin, and vanilla. Mix until airy. Add flour, baking soda, and ground cinnamon. Stir together until creamy and smooth. Then stir in the chocolate chips.
Refrigerate for at least 1 hour. Spread tablespoons of the dough across graham crackers and devour. (Adapted from www.recipes.com.)
For more great recipes, check out our best roasting recipes. Enjoy your backyard campfire, great friends, and incredible s’mores this autumn!
