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Flavor of The Month: Huli Huli Chicken! Free With $75+
Flavor of The Month: Huli Huli Chicken! Free With $75+

Test Kitchen Approved

Orange Creamsicle S'mores

Orange Creamsicle S'mores

Orange Creamsicle S'mores

Recipe By Michael Kimball, Savory Spice Test Kitchen


16 servings

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

  • Bourbon Barrel Smoked Sugar

    Bourbon Barrel Smoked Sugar easily adds a sweet, smoky flavor to most sweet and savory dishes. Try finishing your baked goods off by topping with a...

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  • Madagascar Vanilla Bean Powder

    Our Madagascar Vanilla Bean Powder is sugar-free, all-natural and alcohol-free. This vanilla bean powder packs the vanilla flavor that a typical va...

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  • Pure Orange Extract

    Our baking extracts are getting an upgrade! The labels look different, but the flavors are the same. Find them at a local spice store near you comi...

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  • Ground Coriander Seeds

    Ground Coriander Seeds have many seasoning uses & cooking applications. Use ground coriander powder in savory recipes like masalas, marinades a...

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  • Fine Pink Himalayan Sea Salt

    Our Fine Pink Himalayan Sea Salt is believed to be of the most ancient of all pink sea salts. It's a highly flavorful pink cooking salt, and pairs ...

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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, Bourbon 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.