A while back I made these for one of my besties birthdays.  Within a few weeks of making them, I saw them all over pinterest.  Which was weird because they were a product of my imagination.  If you know me, I have been slightly  super obsessed with homemade marshmallows.   There is an amazing restaurant in both Dallas and Fort Worth called Tillman’s Roadhouse.  It is amazing.  But more importantly, their infamous dessert is Table Side S’more.  They are so fun to do as a group!  At Tillman’s they make their own chocolate, graham crackers and three different mallows.  Each are amazing.  They have coffee, orange and maple.  I have made both the coffee and the orange.  They are super messy to make, but well worth it!

Here are my S’more Cupcakes:

I started out with a dark chocolate cupcake mix, because I knew I was going to spend a lot of time on the delicious marshmallows.  I baked them in silver cupcake liners to give it a real S’more look.  Once I piped the coffee marshmallows onto the baked cupcakes, my husband took out a blow torch and toasted the tops of them.  I then took a small graham cracker,dipped into chocolate and decorate the cupcakes with them.

Before being toasted:





Homemade Marshmallows


3 packages (1/4 ounce each) unflavored gelatin

1 cup cool water

1-1/2 cups granulated sugar

1 cup light corn syrup

1/8 t. salt

1 T. vanilla extract

optional: espresso powder, orange extract, crushed peppermint candies,

Other Item & Tools:

powdered sugar

spray oil

candy thermometer

Combine the 3 packages of unflavored gelatin with 1/2 of the water (which is 1/2 cup ) in mixer with whisk attachment.  You will want to immediately combine these well, if not, it will clump.  In a deep saucepan, combine sugar, corn syrup, salt and 1/2 cup of cool water. Cook the mixture over medium, stirring, until the sugar dissolves. Raise the heat to high, without stirring, until the candy thermometer reaches 240 degrees. Immediately remove from heat.

With the mixer on low speed, slowly pour the hot melted sugar mixture into the mixed gelatin.   Once combined, increase the speed to high and whip until mixture is very thick and fluffy.  This will take 8-10 minutes.  The mixture will be lukewarm.  Now is the time to add your extra flavorings.  Add vanilla. When making coffee flavored, I added 2 T. of ground coffee and a shot of actual cold coffee.  When I did the orange, I added 2 t. of orange extract.  If making orange or peppermint, don’t include the vanilla.


Spread mixture into a greased 9×13 pan that you dusted with powder sugar.  You should also spray your spatula with oil so the marshmallow mixture will not stick to it.  Let set and cut once it has firmed up (in a few hours).  Cut into square and dust powdered sugar onto all sides of the marshmallow so they won’t stick to each other.

Or you can pipe them like I did on top of the cupcakes.  Spray an icing bag with oil spray.  Place marshmallow mixture inside and pipe.  Or you can just pipe bite sizes onto a cookie sheet coated with oil, dusted with powdered sugar.  You will probably have mixture leftover if you are putting them on cupcakes, so will probably have to do some onto a cookie sheet.

The finished product!