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Mallomars with Homemade Marshmallows.

Mallomars show up in the store about once a year in many areas of the country.  A friend sent me a text the other day asking if I knew how to make Mallomars.  She wanted to make them present for someone who loves Mallomars and lives where there are no Mallomars in the store this time of year.  I’ve made homemade marshmallows but never Mallomars.  I have to say these are wayyyy better than the ones in the store.   

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What Is A Mallomar, and How Is It Made?

What is a Mallomar: 

A Mallomar is a Smore without the campfire/smoky char.  It has a graham cracker base: a pillowy soft, sweet, marshmallow center, and a milk chocolate coating.  Now tell me that isn’t a Smore.   Nope, it is a Mallomar.  

cut a graham cracker into a circle for the base
piping marshmallow onto graham cracker circle.
Make the marshmallow cream and pipe it onto the graham cracker base
Ready for the Chocolate Dip.
  •                                           How Do I Make Mallomars?

Make the Marshmallows:  

  1. Add 1/2 cup of water to the bowl of a stand mixer.  Sprinkle the gelatin on the water.   The water will absorb the gelatin, and the gelatin will puff up.  While the gelatin is puffing up (this is called blooming), make the syrup. 
  2. Make the syrup:
    1. In a medium-size kettle, add the rest of the water, sugar, and corn syrup.  Stir to mix.
    2. Cover the kettle with a lid and cook on high until the mixture starts to boil.  
    3. Remove the lid and clip a Candy Thermometer to the side of the kettle.  Continue to cook the syrup until the temperature is 240 degrees. 
    4. Remove the kettle from the heat.
  3. Add the Syrup to the gelatin.
    1. With the mixer on medium, slowly pour the hot syrup down the side of the mixing bowl. (it will run into the gelatin.) 
    2. Once all of the syrup is added to the gelatin, turn the mixer to high. 
  4. Beat on high for 14 minutes.  
  5. During the final minute, add the vanilla.   The mixture should be the texture of thick marshmallow fluff.

Pipe the Marshmallow Fluff onto the graham crackers. 

Fit a large piping bag with a jumbo straight tip.  Fill the bag with the marshmallow creme and pipe the marshmallow fluff into a small mound onto the graham cracker circles.  This is a messy job, so don’t fret if you have marshmallow fluff on your hands, counter, kids, dog… well, maybe not the dog, but you get the picture. 

Make the Chocolate Dip:

You can use either dark, semi-sweet, or milk chocolate for dipping the Mallomars.  Add a tbsp. of shortening to 2 cups of chocolate (340g).  Melt the chocolate in the microwave or a double boiler until it is smooth.   Once the marshmallow has set enough to touch without sticking to your fingers, dip the Mallomars in the chocolate.  Let cool at room temperature until the chocolate is set and firm.   Store at room temperature for up to a week. 

For more chocolate desserts, make my Chocolate Caramel Crunch Bars or Chocolate Peanut Butter Balls. 


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Mallomars are smores without the char. A graham cracker is topped with homemade marshmallows and then dipped in chocolate.
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: homemade marshmallows, mallomars, marshmallow cookies, smores
Servings: 35 mallomars
Calories: 150kcal


  • Candy Thermometer


Homemade marshmallow centers

  • 3 pkg unflavored gelatin
  • 1 cup ice-cold water split into 2 portions (236ml)
  • cups granulated sugar(198g)
  • 1 cup light corn syrup(312g)
  • ¼ tsp salt
  • 1 tsp vanilla extract

Chocolate Topping

  • 2 cups dark chocolate or semi-sweet chocolate chips (340g)
  • 1 tbsp vegetable shortening

Cracker Bottom

  • 15 graham crackers cut into 30 three-inch circles.


Make the Marshmallow centers

  • add the unflavored gelatin to 1/2 cup of the water to a stand mixer mixing bowl. The water will moisten the gelatin causing it to swell up and thicken. This is called "blooming".
  • In a medium saucepan add the water, sugar, corn syrup, and salt. Stir to mix and then turn the heat up to high. Cover the pan and bring the mixture to a boil. (takes about 4 minutes)
  • Once the mixture is boiling, remove the lid, and clip a candy thermometer to the edge of the kettle. Monitor the temperature, and remove the kettle from the heat when the syrup mixture reached exactly 240 degrees. (about 8 minutes)
  • Turn your stand mixer on med-low and slowly pour the hot syrup mixture down the side of the bowl into the gelatin. Continue pouring until all the syrup is added to the bowl. Turn the mixer up to high speed and mix on high for 13 - 15 minutes.
  • Add the vanilla and mix in during the last 1 minute of beating. The marshmallow mixture will be lukewarm and the consistency of thick marshmallow fluff.
  • Cut the graham cracker bottoms with a round 3-inch biscuit cutter. each graham cracker will make two mallomar bottoms.
  • Add the pastry tip to the pastry bag and fill the Pasty bag with as much of the marshmallow mixture as will fit into the bag.
  • Pipe the marshmallow onto the graham cracker rounds to form a mound of marshmallow on each round. Refill bag as needed until all of the marshmallow mixture is gone. Let the marshmallow crackers sit until the marshmallow has dried enough to not stick when touched. Usually for about 30 minutes.

Make the topping and dip the Mallowmars

  • Put the chocolate chips in the top of a double boiler or microwave safe bowl. Add the shortening and stir in. Melt the chocolate in the double boiler on the stove, or in the microwave until smooth. To melt in the microwave: heat for 30 seconds, stir and repeat until smooth.
  • Dip the mallomars in the melted chocolate. I use my finger to smooth the chocolate and make sure the chocolate coats the edge of the cookie and the marshmallow.
  • Let the chocolate harden at room temperature for about 2 hours.


Store in an airtight container at room temperature for up to a month.  
Add peppermint instead of vanilla to the marshmallows for a peppermint mallomar. 
Add coconut flavoring and roll the mallomar in toasted coconut. 


Serving: 1cookie | Calories: 150kcal | Carbohydrates: 26g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 69mg | Fiber: 1g | Sugar: 21g | Vitamin A: 5IU | Calcium: 12mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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