Bourbon Marshmallow S’mores

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

Make your own S’mores with Homemade Bourbon Marshmallows.

Nothing will take you back to your childhood faster than a warm gooey marshmallow. As kids we’d layer them on expertly built S’mores while surrounding a campfire. And sometimes, we’d stuff them into our mouths straight from the bag. Nobody cared that those lovely, sticky treats were mass produced and loaded with unhealthy ingredients. That’s one of the best things about growing up; as you age you develop refined tastes and you gain wisdom. Now that we’re wise adults, we know we deserve a little better. We know we deserve a marshmallow that’s free of additives. And, we definitely know we deserve a marshmallow that contains bourbon.

Here you go – The Homemade Bourbon Marshmallow. Quick and easy to make, and a gazillion times better that the marshmallows you enjoyed as a kid. You’re head is going to explode when you realize the multitude of possibilities. We have dozens of ways we like to eat these, but nothing beats a S’more made with Bourbon Marshmallows. Heck, we still pop them right in our mouths just like we did as kids, and there’s no one here to stop us. That’s because we’re adults now and we run the show.

We highly suggest you save a bit of the bourbon to enjoy later. Pour it over one of our handcrafted whiskey stones. It will chill without diluting. Make yourself a toast to having regained a slice of your childhood.


  • 3 1/2 envelopes unflavored gelatin
  • 1/2 cup cold bourbon
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1 tablespoon vanilla extract


Oil a 9 x 13 baking pan. Sprinkle powdered sugar to cover and coat. Set aside. Pour cold water and gelatin into a mixing bowl. Gently mix once with a spoon, let sit while you make sugar mixture.

In a medium sauce pan combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium let sugar come to a boil. Let boil for 8-12 minutes. Measure temperature with a candy thermometer, remove from heat at 240 degrees F.

Pour sugar mixture into mixing bowl over top of the gelatin. Mix on low till ingredients are blended. Then, mix on high and beat for for 6-8 minutes. Mixture should grow in size and be white and fluffy. In a separate bowl, beat egg whites until stiff peaks form. Add egg whites and vanilla extract to the sugar-gelatin mixture and beat until just combined.

Pour marshmallow mixture into 9 x 13 pan. Spray a spatula with non-stick spray and smooth top surface of 9 x 13 pan. Dust powdered sugar on top and let sit 3-5 hours until firm. Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut into pieces.

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