I slept-away at an all-girls camp for 10 summers, which makes me a certifiable expert in lanyard-tying, leg-shaving, canoe-tipping and s’more-making. Not much makes me happier than sticky marshmallow fingers and licking chocolately graham crumbs from my lips. But sadly, until tonight, my attempts to recreate the treat sans-campfire have consisted mainly of me roasting forked marshmallows over the stove while Alex rushes to remove all flammable objects from the vicinity. Tonight, I’m proud to announce that we’ve discovered a tastier, less hazardous alternative: the winterized s’more, aka the chocolate-covered, homemade marshmallow.

We found the recipe for homemade marshmallows on Slashfood, and decided that it would be an excellent challenge to attempt an elegant, holiday dessert-friendly version of the campfire classic. Marshmallows are often used in dessert fondues, so we figured that if the basic recipe worked, a bit of chocolate and graham cracker would only enhance. And it did — lending the finished product that perfect trio of flavors. The mallows turn out a bit thicker than your average, store-bought versions, and we loved their softness and sweet hint of vanilla.

Now all you have to do is carry one outside and eat it with your eyes closed next to a pine tree.

Ingredients:
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 cup corn starch
1/2 cup confectioners sugar
7 oz. dark chocolate
2 cups graham crack crumbs

Instructions:
Line 9 x 9-inch pan with plastic wrap, give it a quick non-stick spray then set it aside. In large bowl, sprinkle gelatin over 1/2 cup cold water and allow it to soak for about 10 minutes. Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil. Let it boil rapidly for 1 minute then pour the mixture over the soaked gelatin and mix the ingredients together with an electric mixer, set to high. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate. Scrape marshmallow into the prepared pan and spread evenly. Take another piece of sprayed plastic wrap and press lightly on top of the marshmallow. Refrigerate for at least 2 hours, until cool and set. In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces. Dredge each piece of marshmallow in confectioners’ sugar mixture.

Heat the chocolate in a saucepan until melted. Dunk marshmallows in the chocolate, sprinkle with graham cracker crumb. Refrigerate again until the chocolate sets.