If you’ve ever been a fan of chocolate and raspberry, these Raspberry S’mores are your dream come true! This is not your average s’more, this is an upscale adult version of a s’more. You can enjoy these in the comfort of your home or take them to your next party!
There are endless different ways to create s’mores. This was another recipe I created when Ghirardelli and The Feed Feed were having their S’more Contest.
This Raspberry S’more consists of graham cracker, homemade raspberry marshmallow fluff, fresh raspberries, Ghirardelli Raspberry Radiance Squares and Ghirardelli Dark Chocolate Raspberry Squares.
I’ve linked both chocolate squares here if you’re unsure what they are.
Here’s another s’mores recipe! Brown Butter Graham Cracker Blondie S’more
Ingredients for Raspberry S’mores
- Graham Crackers
- Ghirardelli Dark Chocolate Raspberry Squares
- Ghirardelli Raspberry Radiance Squares
- Granulated Sugar
- Light Corn Syrup
- Egg Whites
- Cream of Tartar
- Kosher Salt
- Vanilla Extract
Tips for making the best Raspberry S’mores
- Make the raspberry marshmallow fluff a day or two ahead of time so the s’mores are quick to put together
- The raspberry fluff is delicious toasted or not toasted
- It’s best to strain the raspberry sauce. The fluff is better without seeds
- Have a wet towel near by when you’re eating. They’re pretty messy!
- This recipe will taste best during raspberry season
- Homemade marshmallow fluff is easier than you think, give it a shot!
- If you absolutely hate the idea of making your own fluff you can buy the jarred stuff. Just mix the raspberry sauce into that until well combined
- I like to use a 2oz cookie scoop for the raspberry fluff when topping my s’mores
Making your own marshmallow fluff
Relax, take a deep breath. This is actually way easier than you think. Making your own marshmallow fluff is quick and simple. It only takes about 5 minutes.
Add the water, sugar and light corn syrup to a heavy bottomed medium sized sauce pan. Whisk the ingredients together, bring to a boil and keep it boiling until it reaches 240°F.
In the mean time while the sugar mixture is coming to temp, add your egg whites to the bowl of a stand mixer (or a bowl with a hand mixer) and whip with the whisk attachment until foamy. Add the cream of tartar and salt. Beat on medium high until soft peaks are formed.
Make sure the sugar mixture is at 240°F, remove it from the heat and slowly drizzle it into the egg whites while beating on low speed. Once all of the sugar mixture is in return the mixer to a medium – high speed and beat until stiff peaks form. Add the vanilla and raspberry sauce then mix until fully incorporated.
Keep the raspberry marshmallow fluff in an airtight container in the refrigerator until you need to use it. It’s a little bit easier to handle when chilled. The marshmallow fluff with raspberry will keep for up to 5 days in the refrigerator.
How to make Raspberry S’mores
Putting the Raspberry S’mores together is a piece of cake! On top of one piece of graham cracker add one square of Raspberry Radiance, 3 – 4 raspberries, raspberry marshmallow fluff, a square of Dark Chocolate Raspberry and top with a graham cracker. Simple as that and they’re ready to enjoy!
If you make this Raspberry S’more recipe please leave a rating and/or review! I would really appreciate it! And as always please tag me in your Instagram photos when you make a recipe, I love to see what everyone is making!
- 6 oz fresh raspberries
- ⅓ cup granulated sugar
- 1 tsp lemon juice
- ¾ cup granulated sugar
- ¾ cup light corn syrup
- ¼ cup water
- 3 egg whites
- ½ tsp cream of tartar
- ¼ tsp kosher salt
- 2 tsp vanilla extract
- 16 graham cracker squares
- 8 squares Ghirardelli Raspberry Radiance
- 8 squares Ghirardelli Dark Chocolate Raspberry
- 32 raspberries
Making the Raspberry Sauce
- Add raspberries, sugar and lemon juice to a small sauce pot
- Stir ingredients together and bring to a boil, stirring occasionally. Turn down to low and let the sauce simmer for 10 minutes until slightly thickened. Give the sauce an occasional stir while simmering
- Strain the raspberry sauce through a fine mesh sieve
Making the Marshmallow Fluff
- While the raspberry sauce is simmering, start making the fluff
- Add the sugar, corn syrup and water to a small sauce pan, bring to a boil and continue boiling until it reaches 240°F
- While the sugar mixture is boiling, whip the egg whites in the bowl of a stand mixer until frothy
- Add the cream of tartar and salt and whisk on medium high until soft peaks form
- When the sugar mixture reaches 240°F slowly drizzle it into the egg whites with the mixer running on low
- Once it's all incorporated turn the mixer to medium – high speed until stiff peaks form
- Turn the mixer back low and add the vanilla extract. Mix until incorporated
- Set HALF the marshmallow fluff aside in an airtight container and store in the fridge
- With the remaining half of the marshmallow fluff still in the mixer, turn the mixer on low and add the raspberry sauce. Mix until fully incorporated then set aside in an airtight container in the fridge
Building the S'mores
- Layer each s'more with a graham cracker square on the bottom, 1 square of raspberry radiance, a 2oz scoop of raspberry fluff, 1 square of dark chocolate raspberry and top with another graham cracker. Repeat until all s'mores are made