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Test Kitchen Approved

Orange Creamsicle S'mores

Orange Creamsicle S'mores

Orange Creamsicle S'mores

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

16 servings

Recipe By Michael Kimball, Savory Spice Test Kitchen

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

Ingredients

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

    Easily add sweet, smoky flavor to any sweet or savory dishes. Sprinkle as a finishing sugar on baked goods and desserts. Bourbon smoked sugar is al...

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  • Madagascar Vanilla Bean Powder

    This vanilla bean powder packs the vanilla flavor that a typical vanilla extract would have, making it a great substitute for vanilla extract in ba...

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  • Pure Orange Extract

    Sweet and juicy. Uses only the finest Valencia orange oil from California, resulting in the best orange flavor for any of your baked goods, dessert...

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  • Ground Coriander Seeds

    Coriander seeds have many uses and cooking applications. Use ground coriander in recipes like masalas and marinades, or for seasoning roasted veget...

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  • Fine Pink Himalayan Sea Salt

    Believed to be of the most ancient of all pink sea salts. It's a highly flavorful cooking salt, and pairs well with most herbs and spices. This min...

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Directions

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.