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Inside Out S’mores Wrap



Marshmallow “tortilla”:

  • 1 cup sugar
  • 1 tbsp white corn syrup
  • ½ tbsp gelatin
  • 2 tbsp egg white
  • vanilla bean
  • ¼ cup water (⅛ cup to bloom gelatin)
  • gel food coloring: optional


  • ½ cup dark chocolate ganache
  • ½ cup milk chocolate ganache
  • ½ cup graham cracker crumbs
  • ½ cup chocolate cookie crumbs

Chocolate Ganache:

  • ¼ cup dark chocolate
  • ½ cup heavy cream

Milk chocolate ganache:

  • ¼ cup milk chocolate
  • ½ cup heavy cream

To decorate:

  • gold leaf
  • edible glitter spray



  • In a small bowl, place your gelatin in ⅛ cup of water and set aside to bloom.
  • Weigh egg whites into the bowl of your stand mixer, and start whipping gently with the whisk attachment.
  • In a medium saucepan, combine sugar, corn syrup, and water. Set over medium heat.
  • While egg whites are whipping (to soft peaks), cook sugar mixture until it reaches 240F-250F (soft ball stage). Once temperature is reached, remove from heat.
  • Turn mixer on low, and slowly stream in your sugar mixture
  • Once your sugar has been added, whip for 1 minute before adding your bloomed gelatin puck (the heat will melt it).
  • Add your vanilla, gel coloring, and turn the mixer to medium/high and whip for 3-4 minutes until light and fluffy.
  • While mixture is whipping, prepare two 6” round pans by spraying with oil spray and dusting with icing sugar.
  • Pour mixture into your prepared pans to ½” thickness, and sprinkle on rainbow nonpareils. Cover tightly with cling film, and let set for 6-7 hours or overnight to firm up.
  • To prepare your two chocolate ganaches, chop your chocolate finely and place into a heat safe bowl. Heat the cream in the microwave in 30 second increments until hot, and pour over your chocolate. Gently stir with a rubber spatula until smooth. Let it sit at room temperature for a minimum of two hours to let set into a smooth, spreadable consistency.
  • Crush your graham crackers and chocolate cookies, and set aside.


  • Cut a slit halfway up the marshmallow “tortilla”
  • In the first quarter, spread your dark chocolate ganache
  • In the second quarter, apply a thin layer of dark chocolate ganache and a spoonful of graham cracker crumbs
  • In the third quarter, spread your milk chocolate ganache
  • In the fourth quarter, apply a thin layer of milk chocolate ganache and a spoonful of chocolate cookies crumbs
  • Starting with the bottom left hand quarter, fold it upwards onto the second, then over onto the third, and finally onto the fourth quarter.
  • Decorate your tortilla with gold leaf and edible glitter!

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