And the best part is, you don’t even need to apply bug spray when toasting these bad boys

Zac Young

Cooking Recipes

A Gourmet S’more Both Adults and Kids Will Love!

With a special orange-y surprise!

Zac Young

Zac Young is a pastry chef who's appeared on Food Network, Cooking Channel and more. He's also appeared on Top Chef: Just Desserts.

May 29, 2024 5:08 pm

Pastry chef Zac Young, who you may recognize from his many appearances on Food Network, Cooking Channel, Netflix and more, knows the importance of what’s arguably the most iconic of summertime snacks: the s’more. I asked him for a slightly fancier version of this constant campfire companion of a dessert…and he delivered. I don’t even have a sweet tooth, kid…and even I’m champing at the bit to try one of these. Enjoy!

My favorite summertime beverage, turned into a campfire classic? Yes, please! These Aperol-flavored marshmallows are great by themselves…but you’ll always want s’more. I like to coat store-bought graham crackers with chocolate, and then hit them with some orange zest. But you can also make the s’mores using plain graham crackers and a piece of orange-flavored chocolate. No need for a bonfire either — a gas stove, fireplace or non-scented candle will work to get a little toast.

Chef’s Note: For a version that’s fit for children or abstainers from alcohol, simply replace the Aperol and prosecco with orange juice.

Square marshmallows on chocolate covered graham crackers — From the campfire to cocktail hour, these s’mores are dressed to impress

Zac Young

Aperol Spritz S'mores

Servings: 16 s'mores

Directions

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For the marshmallows:
1. Line an 8-by-8-inch baking dish with parchment paper and lightly coat with nonstick spray.
2. Add ¼ cup prosecco and Aperol to the bowl of a stand mixer — or, if using a hand mixer, a large heatproof bowl — and sprinkle the gelatin over it to hydrate.
3. In a large pot, add the sugar, honey, ½ cup prosecco and orange zest. Cook the syrup to 240 degrees Fahrenheit, checking using a digital or candy thermometer, and stirring occasionally after it boils to knock down some of the bubbles.
4. Add the syrup to the mixer bowl and whisk on medium high until cooled and thickened, about 5 to 7 minutes.
5. Scrape the marshmallow mixture into the prepared baking dish and let set for 2 hours in the fridge or overnight at room temperature.
For the s’mores:
1. In a large bowl, mix together the powdered sugar and orange zest.
2. Spread some of the sugar mixture over the marshmallow and flip onto a cutting board. Remove the parchment and cut the marshmallow with a sharp knife into desired serving size and toss in the rest of the flavored sugar.
3. Very lightly toast the marshmallows over a fire.
4. Sandwich with the chocolate-covered graham crackers.