Browse by
Browse by
Browse by
Browse by
Jack-O-Lantern S'mores
Tested by Imperial Sugar
Jack-O-Lantern S'mores
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

A simple, spooky treat that is as yummy as it is impressive. These Jack-O-Lantern S'mores are a great party favor, teacher gift, lunchbox treat or snack. Homemade marshmallows with chocolate and graham crackers, eat them now or package them all up for a sweet (and not-so-scary) surprise.

Prep time
0:30 to 0:30
Bake/Cook time
0:20 to 0:30
Plan for

Let marshmallows sit overnight

8 - 10 jack-o-lanterns depending of size of cookie cutter
Sign in to post a comment
Jack-O-Lantern S'mores
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:30 to 0:30
Bake/Cook time :
0:20 to 0:30
Plan For

Let marshmallows sit overnight

Yield :
8 - 10 jack-o-lanterns depending of size of cookie cutter


For packaging

  • Cellophane bags
  • Decorative ribbon


  1. Evenly spray a 9 x 13-inch baking pan and set aside.
  2. In a bowl of a stand mixer combine gelatin and water (1), fit with whip attachment and set aside.
  3. In a saucepan combine sugar and water (2) and cover with a lid. Boil for 3 minutes and remove lid. Attach a thermometer on side of pan and boil until syrup reaches 240°F. Do not stir syrup as this may cause it to crystallize.
  4. Remove from heat, engage mixer in medium speed and while whipping pour hot syrup in a slow and steady stream onto whipping gelatin. Once all combined engage mixer in high speed. Add salt.
  5. Whip until mixture feels lukewarm and looks like marshmallow fluff, about 8-12 minutes.  Add vanilla and 1 - 2 drops of orange food coloring during mixing.
  6. Scrape marshmallow into prepared pan. Spread evenly. Dust with powdered sugar.
  7. Allow to cool, preferably overnight while covered with plastic food wrap.
  8. Next day remove from pan and using a pumpkin shaped cookie cutter, cut out shapes. Generously toss in powdered sugar.
  9. Prepare Buttercream Frosting (or use store-bought if time is of the essence.)
  10. Using a pastry bag with a small tip use frosting to“glue” chocolate chips for the eyes, nose and mouth. If you do not have pastry bags, place icinig in a large plastic bag and cut off one of the bottom corners for easy squeezing.
  11. Place pumpkin marshmallow in cellophane bag along with chocolate bar and graham cracker. Tie with Halloween ribbon.
Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.