Easy Scotchmallows

If you're on the hunt for a delightful homemade treat that perfectly balances chewy, crunchy, and smooth textures, look no further than Scotchmallows. These delectable confections are a nostalgic favorite for many, combining fluffy marshmallow, crispy graham cracker, and a luscious chocolate coating. They make for an irresistible sweet that’s equally perfect for sharing or indulging in all by yourself.

Discover how to make delightful Scotchmallows right at home with our easy-to-follow recipe. This sweet treat combines fluffy marshmallow, crunchy graham crackers, and a luscious chocolate coating, making them perfect for sharing or enjoying solo. Whether you’re a beginner or an experienced cook, our detailed guide will walk you through every step. Click to explore the recipe and whip up these nostalgic confections that everyone will love!

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Ingredients

1 cup granulated sugar

1/4 cup light corn syrup

1/4 cup water

1/2 teaspoon salt

2 large egg whites

1 teaspoon vanilla extract

1 1/2 cups semi-sweet chocolate chips

1 tablespoon coconut oil (optional, for smoother chocolate)

1 cup graham cracker crumbs

Instructions

Begin by preparing an 8x8 inch baking dish by lining it with parchment paper, allowing some overhang for easy removal later. Lightly grease the parchment with cooking spray.

In a medium saucepan over medium heat, combine the granulated sugar, corn syrup, water, and salt. Stir until the sugar dissolves.

Bring the mixture to a boil without stirring, and cook until it reaches a soft-ball stage (about 240°F or 115°C on a candy thermometer).

While the syrup is heating, beat the egg whites in a large mixing bowl until stiff peaks form.

Once the syrup reaches the right temperature, carefully pour it in a thin stream into the egg whites while the mixer is running on medium speed. Add the vanilla extract as well.

Continue to beat the mixture for about 10 minutes or until it is thick and glossy.

Fold in the graham cracker crumbs gently until evenly distributed.

Pour the sticky mixture into the prepared baking dish, spreading it evenly with a spatula. Let it cool at room temperature for about 2 hours or until set.

After the base has set, melt the chocolate chips and coconut oil together in a small microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Once melted, pour the chocolate over the marshmallow base, spreading it evenly.

Let the chocolate set at room temperature, then refrigerate for 30 minutes to firm up.

Once firm, lift the Scotchmallows out of the pan using the parchment overhang and cut them into small squares.

Prep Time: 30 minutes | Total Time: 3 hours | Servings: 16 pieces