S’mores on a kamado — with homemade blackberry marshmallow
- Prep30 min
- Cook2½ min
- Serves4
- DifficultyMedium
- TemperatureAbout 220°C (428°F) direct, deflector out, lid down.
We’d been camping in the summer and it was too dry for campfires, so there were no s’mores to be had. Later that week, when we got home, we did them on my Big Green Egg instead. I wanted to push the boat out, so we made homemade blackberry marshmallow and put it between dark chocolate digestives rather than Graham crackers. I’m not a marshmallow person, but it’s always interesting to make new things, and the kids built their own. They went in a foil-lined tray, direct at about 220°C (428°F), for about two and a half minutes.
Ingredients
- 450g granulated sugar
- 1 tbsp liquid glucose
- 200ml water
- 9 sheets of gelatine
- 150ml hot water
- 2 large egg whites
- 1 tsp vanilla extract
- 140g blackberries
- 50g icing sugar and 50g cornflour, for dusting
- 8 dark chocolate digestives
Equipment
- A barbecue that holds about 220°C (428°F) direct with the lid down. I used my Big Green Egg Large with the deflector out.
- A stand mixer.
- A sugar thermometer.
- A glass dish, for setting the marshmallow.
- A metal tray and foil.
Method
- Cook the blackberries down to a purée and sieve it
- Make the marshmallow, mixing the purée through
- Dust a glass dish with the icing sugar and cornflour and set the marshmallow in it
- Set the barbecue up direct at about 220°C (428°F)
- Build them on foil in a tray
- Put the tray on and close the lid
Key takeaways
- Make the marshmallow the night before. I set mine overnight, which I think is easier.
- Chocolate side facing the marshmallow, on both biscuits.
- Make a single batch. A double was too much for my mixer.
- Homemade marshmallow keeps a few days. Mine sat in a dish with a cloth over it.
Making homemade marshmallows
We went looking for the mallow plant first. Marshmallow is named after it, and the original sweet was made from its root. With the hot weather we couldn’t find any, so we picked the last of the blackberries instead.
The marshmallow is adapted from BBC Good Food’s bramble marshmallows. I cooked the blackberries down to a purée, sieved it, and mixed it through the whole lot rather than scattering the berries in, so it came out pink all the way through. I used a sugar thermometer for the syrup.
I didn’t use baking parchment. I dusted a glass dish with icing sugar and cornflour and set the marshmallow straight in that, which I think works better.
How to make s’mores on the BBQ
The s’mores went on that evening, after the main cook had come off, on a fire that was still going. The deflector was out, so it was direct heat.
Each one is a dark chocolate digestive chocolate side up, a piece of marshmallow, then another digestive chocolate side down, so the chocolate faces the marshmallow from both sides. I actually think chocolate digestives are better than the American way, with a big slab of chocolate and Graham crackers.
There were four kids, and they built their own on foil in the black metal tray that lives in the kitchen.
With the lid down at 220°C (428°F) direct, they were melted in about two and a half minutes, so it’s essentially like cooking them in an oven. Homemade marshmallow softens almost straight away, I think because it’s got less in it than shop-bought, so it’s pretty soft.
The tray skips the toasting, so you don’t get the char you’d get holding one over the coals. My kids don’t like the char anyway. If you do, toast the marshmallow over the coals and build them by hand afterwards.
What I learned
I made a double batch of marshmallow and it went wrong twice over. My KitchenAid struggled with that much mixture, and we ended up with more marshmallow than the kids could get through. The s’mores recipe card below is a single batch.
Variations
Any barbecue that holds about 220°C (428°F) direct with the lid down will do BBQ s’mores like these. I’ve only done it on the Egg.
Related
- Barbecued peaches on a kamado — another pudding off the end of a cook.
- Big Green Egg Large review — the unit this was cooked on.
FAQ
Can you do s’mores on a barbecue?
Yes. I did mine on my Big Green Egg, direct at about 220°C (428°F) with the lid down, in a foil-lined tray, and they took about two and a half minutes.
Is it safe to roast marshmallows over a charcoal BBQ?
Yes, it’s safe to roast marshmallows over a barbecue.
What do you use instead of Graham crackers in the UK?
Dark chocolate digestives. I think they’re better than Graham crackers and a slab of chocolate, because the chocolate faces the marshmallow from both sides.
How do you make homemade marshmallow?
I used BBC Good Food’s bramble marshmallow recipe, with the blackberries cooked to a purée and mixed through. You need a sugar thermometer and a stand mixer, and I set mine overnight.
How long does homemade marshmallow keep?
Mine was fine for a few days, in a dish with a cloth over it.
Disclosure and provenance
The marshmallow is adapted from BBC Good Food’s recipe. I made it at home and cooked the s’mores on my own Big Green Egg Large. Smoke and Lump has no commercial relationship with BBC Good Food or KitchenAid and earns nothing from this recipe.
Sourced from the 7 August 2026 cook log — four s’mores with homemade blackberry marshmallow, cooked direct on the Big Green Egg Large after the main cook.