Homemade Mallomars Recipe

Name: Homemade Mallomars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 ounce unflavored gelatin; 1 cup cold water, divided in half; 1 1/4 cups granulated sugar; 1 cup light corn syrup; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup confectioners' sugar; 1 1/2 cups flour; 1/2 cup graham flour (or whole wheat); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 pinch cinnamon; 8 tablespoons butter, softened; 1/2 cup brown sugar, packed; 2 tablespoons honey; 1 teaspoon vanilla; 1/4 cup whole milk; 1 1/2 lbs dark chocolate, for dipping

Servings: persons

3/4 ounce unflavored gelatin
1 cup cold water, divided in half
1 1/4 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
1 1/2 cups flour
1/2 cup graham flour (or whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1 pinch cinnamon
8 tablespoons butter, softened
1/2 cup brown sugar, packed
2 tablespoons honey
1 teaspoon vanilla
1/4 cup whole milk
1 1/2 lbs dark chocolate, for dipping

1
For marshmallows. Spray an 11 x 15 cookie sheet with cooking spray and cover with parchment. Spray parchment with cooking spray and dust heavily with 1/4 cup confectioners sugar.
2
Combine 1/2 cup water with 3 packets of unflavored gelatin in electric mixer. Mix together using whisk attachment.
3
In a small saucepan, combine sugar, syrup, salt and remaining 1/2 cup water and cook over medium heat using a candy thermometer, to 240 degrees.
4
Turning on mixer to low speed, immediately pour in hot syrup, continue beating over high speed until marshmallow cools and thickens. This will take 10 to 15 minutes.
5
Immediately pour marshmallow on to prepared cookie sheet, using lightly sprayed spatula so marshmallow doesn't stick. Spread evenly and sprinkle top with remaining confectioners sugar. Allow to cool completely. Cut into about 80 squares with bench scraper, knife, or spatula If they are still too sticky, use more confectioners sugar on bench scraper.
6
For graham crackers, cream butter, vanilla and sugars in mixer.
7
Combine dry ingredients and add alternately with milk until all is combined.
8
Flatten dough into a rectangle, wrap in plastic wrap and chill for at least 1/2 hour.
9
Roll dough on floured surface with floured rolling pin, to about 1/8 inch thick.
10
Cut into 1-1/2 inch squares. You should have about 80 cookies.
11
Place on cookie sheets. You can place them pretty close together, since they don't spread. Prick with fork to prevent puffing.
12
Bake at 350 degrees for 12-14 minutes, until lightly browned.
13
While cookies are still hot, place one marshmallow on each. They should stick to cookie. Allow to cool before dipping.
14
Melt chocolate on 1/2 power in microwave or over double boiler.
15
Dip each cookie, one at a time in melted chocolate, marshmallow side down. Then turn over and lift out with a fork. Tap on bowl to allow excess chocolate to drip, scrape bottom of fork and place cookie on parchment, pushing off fork with another fork or knife. Touch up any open spots with chocolate. Allow to cool until chocolate is firm. Can be refrigerated to chill.

1944

kcal

Calories

Fat

301

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 ounce unflavored gelatin, 1 cup cold water, divided in half, 1 1/4 cups granulated sugar, 1 cup light corn syrup, and more.

Yes, Homemade Mallomars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Mallomars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions