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Test Kitchen Approved

Orange Creamsicle S'mores

Recipe By Michael Kimball, Savory Spice Test Kitchen

Recipe By Michael Kimball, Savory Spice Test Kitchen

A creamy, dreamy combo of two of your favorite summer treats.


For marshmallows:

Powdered sugar, to dust

1 cup cold water, divided

2 Tbsp. gelatin

1 cup corn syrup

Zest of 1 orange

Orange food coloring (optional)

To assemble:

White chocolate bars

Graham crackers

Savory Spice ingredients in this recipe

  • Whiskey Barrel Smoked Sugar

    We smoke this sugar in-house in Denver, Colorado using wooden staves from whiskey barrels. Use it to add smoked flavor to sweet and savory dishes. ...

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  • Madagascar Vanilla Bean Powder

    Our Madagascar Vanilla Bean Powder is all-natural and sugar-free. The flavor is extracted from Madagascar Bourbon vanilla beans and carried on a gl...

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  • Pure Orange Extract (Organically Sourced)

    Only the finest pure Valencia orange oil from California is used to make this Pure Orange Extract. This results in an extract that tastes sweet and...

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  • Ground Coriander Seeds

    Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant ...

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  • Fine Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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Step 1: Prep

Line a 9x9 pan with parchment paper and dust with powdered sugar. Add 1/2 cup cold water and gelatin to the bowl of a stand mixer. Whisk until smooth. Set bowl in stand mixer fitted with whisk attachment. 

Step 2: Hot Sugar Syrup

To a medium pot, add corn syrup, Whiskey Barrel Smoked Sugar, and remaining 1/2 cup cold water. Place pot over medium-high heat and bring to a full boil. To prevent sugar crystals from forming, dip a pastry brush in water and occasionally brush down the sides of the pot. Do not stir the sugar once it has come to a boil or it may crystallize. Boil the syrup until it reaches 247°F to 250°F on a candy thermometer. 

Step 3: Beat

Remove pot from heat and, with mixer on medium speed, carefully pour the hot sugar syrup down the side of the bowl into the gelatin. Increase mixer speed to high and whip marshmallow for 10 min. until thick and glossy and doubled in size. In the last minute, add orange zest, Madagascar Vanilla Bean Powder, Orange Extract, Ground Coriander Seeds, and Fine Pink Himalayan Sea Salt. Add orange food coloring to reach desired shade. 

Step 4: Set

Pour mixture into prepared pan and let set 4 to 8 hours. Dust top of set marshmallow and the sides of a knife with powdered sugar. Cut marshmallows into 2x2 squares, dusting knife with powdered sugar as needed. Toss cut marshmallows in powdered sugar to prevent sticking.

Step 5: Assemble

Toast marshmallows over an open flame and sandwich with chocolate between 2 graham crackers.