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The Ultimate S’mOERO
Author: Jackie
Ingredients
Cookies and Cream Marshmallows
  • 2 tablespoons plus ½ teaspoon unflavored gelatin
  • ½ cup cold water
  • 2 large egg whites
  • 2 cups granulated sugar
  • ½ cups light corn syrup
  • ¼ teaspoon salt
  • ½ cup hot water
  • 2 teaspoons pure vanilla extract
  • 16 oreos , finely chopped
  • ½ cup cornstarch , powdered sugar OR sugar, for rolling
  • 18 2- Pack Oreos
  • 18 cookies and cream miniature chocolate bars
  • Marshmallow roasting sticks
Instructions
Cookies and Cream Vanilla Marshmallows
  1. Generously spray a 9x13in baking pan with non-stick cooking spray.
  2. In a small bowl, combine unflavored gelatin and ½ cup cold water. Mix and set aside.
  3. In a medium saucepan, combine sugar, corn syrup, salt and ½ cup of hot water. Bring to boil over a medium high heat. Cook, without stirring, for 9 minutes
  4. Remove from heat and add the thickened gelatin and stir to combine. Allow to cool for 5 minutes.
  5. Meanwhile, beat your egg whites, and vanilla (with whisk attachment) on high until stiff peaks form. Reduce the mixer speed to slow, and slowly pour in the sugar syrup in a steady but slow stream. Once all incorporated, turn your mixer on medium high and beat until it has doubled in volume.
  6. Once mixture has doubled in size, stir in chopped OREOs.
  7. Pour into your prepared dish and allow to set, uncovered for about 12 hours.
  8. When marshmallow mixture has set, remove from pan and cut into 1x1 inch squares.
  9. Roll in cornstarch, powdered sugar, or regular sugar (I use regular sugar).
  10. Stick 2 marshmallow sticks on a roasting stick and place in a small bag with a Oreo 2-pack and cookies and cream chocolate bar.
  11. Tie with a bow, and pass out when ready to roast!