The Sugar Breakup S’more

tsbu the sugar breakup smore 520w exposure jpgI first had a s’more in the 1970’s. I was a Girl Guide and we had an American leader. We roasted the marshmallow over an open fire before we squished it between biscuits and chocolate, which then melted. I was 9 years old and it was love at first bite.

The Sugar Breakup team thought chocolate, marshmallow, heart shaped biscuits and first love – it’s perfect for our first Valentine’s Day.

  • Prep time: 2 hours
  • Pan: Lamington tray
  • Makes: 15 heart shaped S’mores
  • Difficulty level: easy to medium

2 tablespoons of unflavoured gelatine powder
2 cups The Sugar Breakup Dextrose
1 cup cold water
1/4 teaspoon of salt
1 teaspoon vanilla essence
1 batch of The Sugar Breakup basic Christmas cookie
50g 85% dark chocolate melted

Putting it together

  1. Prepare a lamington tray by coating it in a light layer of dextrose powder, set aside.
  2. Place half a cup of cold water and the gelatine into a small bowl. Give it a stir and make sure the gelatin dissolves. Set aside.
  3. Combine the dextrose, vanilla and half a cup of water into a small pot on the stove. Use low to medium heat. Stir the mixture until all of the dextrose dissolves. Then add the gelatine mix (which will be a thick mass) and bring to the boil.
  4. Pour it into a large mixing bowl and let it cool for about 15 mins.
  5. After 15 mins add the salt and using an electric beater, mix for 10 mins.
  6. Pour the mixture into the prepared lamington tray and give it 60 mins to set. Then sprinkle dextrose powder over the top and leave it for another 30-60 mins.
  7. Whilst waiting for marshmallow to set, make your biscuit base using The Sugar Breakup basic Christmas cookie using the golden rice malt srup. We used a heart shape cookie cutter for this recipe.
  8. Take the marshmallow out of the tray and cut into desired shape (we used the same heart shaped cookie cutter to match our biscuits). Each piece will be thick, so cut them in half as well. It will be sticky and soft. Coat each piece of marshmallow in a generous amount of dextrose powder before you use or store. Keep excess marshmallow in an airtight container.
  9. Melt the dark chocolate and then put the S’mores together. Coat one side of a cookie with a smear of chocolate, place the marshmallow matching the shape of the cookie onto the chocolate side, then put chocolate on a second cookie and put it on top of the marshmallow. It will make a marshmallow sandwich.
  10. Eat and enjoy whist chocolate still melted, but can be eaten later as a delicious treat.

Some further ideas

  1. You can use any flavour essence.
  2. Make the biscuit base whilst waiting for the marshmallow to set.
  3. You can use any shape cookie cutter.

2 thoughts on “The Sugar Breakup S’more

  1. I have never had a s’more but these look yum! It did get me wondering though if you could somehow add jam and them dunk them in chocolate like a Wagon wheel?!? I looooovvve wagon wheels! Sort of like a chocolate royale biscuit too. This recipe is going to be tested over the weekend!

    • Hi Jess, You sure can! You can make a quick jam using 1 1/2 cups of frozen raspberries with 1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup & a squeeze of lemon juice. Boil together for about 20/30 minutes until it thickens, allow to cool & smear onto your biscuit before topping with marshmallow. But these are really delicious so make sure you’ve got plenty of friends to share them with!

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