When you don’t have a campfire or don’t want to make one, but still want s’mores this holiday weekend, this is the recipe for you! It’s a graham cracker base that’s topped with homemade pudding, marshmallow whipped cream, and a charred marshmallow. Could it get any better?
INGREDIENTS
For the pudding:
• 2 cups whole milk
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 2 large egg yolks
• 2 tbsp Dutch process cocoa
• 1/2 tsp salt
• 2 tbsp butter
• 1/2 cup chocolate chips
• 1 1/4 tsp vanilla extract
For the marshmallow whipped cream
• 1 cup heavy whipping cream
• 1/2 cup marshmallow creme
To assemble
• 8 whole graham cracker sheets
• 12 jumbo marshmallows
INSTRUCTIONS
For the pudding:
• In a 4-quart saucepan, combine the milk, white sugar, brown sugar, flour, egg yolks, cocoa, and salt. Whisk until smooth and set on the stove over medium heat. While the mixture is heating, continue whisking until it starts to thicken, 5-7 minutes. Once the pudding is beginning to thicken, continue to whisk until it is stiff and leaves a trail while whisking, 2-3 minutes. Once thickened, remove from heat.
• Immediately add the butter, vanilla, and chocolate chips. Whisk until melted and smooth.
• Pour the pudding through a strainer or sieve to ensure it is smooth. Place a piece of plastic wrap directly on the pudding and set it in the refrigerator to chill, 2 hours.
For the whipped cream:
• Once the pudding is chilled, make the whipped cream. In a large bowl, combine the cold heavy cream and marshmallow creme. Using a hand mixer or stand mixer, whip until the cream and marshmallow creme are combined and thickened to stiff peaks, 3-5 minutes.
To assemble
• Place the graham crackers in a zip top bag and use a rolling pin to crush them into crumbs.
• Line the marshmallows on a baking sheet and place in a 375°F oven until they are puffed and browned, 4-6 minutes.
• Sprinkle cracker crumbs in each glass. Top with cooled chocolate pudding, whipped cream, and browned marshmallows. Serve immediately.
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