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Nathan Congleton / TODAY
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(7 rated)
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This upgrades a s'more to a full-on dessert. The sweet sugar and warm cinnamon flavors are the perfect compliment to the melty chocolate, crispy churros and gooey marshmallow.

Technique tip: Make sure to coat the churros in sugar and cinnamon right when they come out of the oil.

Swap option: Coat graham crackers in melted butter and roll them in cinnamon sugar coating instead of making churros as a shortcut. You can also use store-bought marshmallows.


  • Homemade Marshmallows (makes 36 marshmallows)

    • 3/4 cup water
    • 3 tablespoons gelatin (from three 7-gram packages)
    • 2 cups granulated sugar
    • 1/2 cup corn syrup or agave nectar
    • 1 pinch kosher salt
    • 1 tablespoon pure vanilla extract
    • 1/2 cup cornstarch
    • 1½ cups powdered sugar
    • 2 tablespoons butter or another solid fat, such as shortening or coconut oil, plus more
  • Homemade Churros

    • 4 cups canola oil or peanut oil
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1/2 cup plus 1 tablespoon sugar
    • 1/4 teaspoon kosher salt
    • 1 cup water
    • 1 cup all-purpose flour
    • 1 large egg
    • 1½ teaspoons ground cinnamon
  • Sch'murros

    • Nonstick cooking spray
    • 24 churros (recipe above)
    • 3 bars (1½ ounces each) milk chocolate, broken into individual pips
    • 12 marshmallows (recipe above)


For the marshmallows:

1. Place 1/2 cup of the water in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl. Add the gelatin and stir. Let the mixture sit so the gelatin can bloom, about 5 minutes. You'll know it's blooming when the water reaches a gel-like consistency.

2. Meanwhile, combine the granulated sugar, corn syrup, salt, and remaining 1/4 cup of water in a small saucepan. Stir well to mix. Place the pan over medium heat and cook, stirring, until the sugar dissolves.

3. Attach a candy thermometer to the saucepan (do not let it touch the bottom) and turn the heat to high. Cook, undisturbed, until the temperature reaches 245°F, or the soft-ball stage (meaning if you were to squeeze the syrup mixture when cool, it would be only slightly pliable). Remove from the heat.

4. Using the stand mixer or a handheld electric mixer, whisk the gelatin mixture on medium speed. Slowly pour the hot sugar mixture down the side of the bowl into the gelatin mixture. Once added, turn the speed to high and whisk until the mixture is light and fluffy, 5-7 minutes. In the last minute of mixing, add the salt and vanilla.

5. Mix the cornstarch and powdered sugar in a medium bowl.

6. Grease a deep 8- by 8-inch baking pan with a thin layer of butter. Coat it with 1/2 cup of the cornstarch mixture, knocking out any excess.

7. Pour the marshmallow mixture into the prepared pan. Top the marshmallows with another 1/2 cup of the cornstarch mixture. Let the marshmallows sit, uncovered, on the counter to set, at least 6 hours.

8. Lightly dust your work surface with some of the cornstarch mixture. Turn the marshmallows out onto the dusted surface.

9. Grease a knife with butter. Cut the marshmallows to make 6 rows of 6 marshmallows, a total of 36.

10. Coat each marshmallow one more time in the cornstarch mixture. Place the marshmallows in an airtight container until ready to use. They will keep at room temperature for at least a month.

For the churros:

1. Heat the oil to 350°F in a fryer, or a large heavy-bottom pot, with a candy thermometer attached (do not let it touch the bottom). Place a wire rack over a drip pan or line a plate with paper towels to soak up any excess frying oil from the finished churros.

2. Place the butter, 1 tablespoon of sugar, and salt in a medium saucepan over medium-high heat and add the water. Bring everything to a simmer.

3. Remove the mixture from the heat and add the flour. Stir well to combine until the dough forms a ball that doesn't stick to the sides of the pan as you stir.

4. Add the egg to the mixture and stir to combine.

5. Meanwhile, pour the cinnamon and the remaining 1/2 cup of sugar onto a large plate and stir with a fork to combine.

6. Transfer half the dough to a pastry bag fitted with a small star tip (such as a Wilton 1M).

7. Dip a slotted spoon into the hot oil to coat it. Pipe a 1½-inch spiral of churro dough onto the spoon and gently drop it into the hot oil. Fry until lightly golden brown, 2 minutes.

8. Using the slotted spoon, transfer the churro to the prepared rack. Let cool for 1 minute before dredging in the cinnamon sugar. Continue with the remaining dough and cinnamon sugar.

For the sch'murros:

1. Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5-10 minutes. Spray a baking sheet with cooking spray and set aside.

2. Place 12 of the churros on the prepared baking sheet. Top each with 3 chocolate pips. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s'more. Broil until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.

3. Transfer the s'mores to a serving dish and top with the remaining churros. Serve immediately.

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Make your own marshmallows with 'S'mores!' author Dan Whalen

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