Tahini Marshmallow S’mores

By Sheri Silver

(The Nosher via JTA) — Tahini is certainly having “a moment.”

This ancient condiment is just about everywhere these days – most notably on the sweeter side of things, in treats and desserts. Stuffed into croissants. Turned into cake pops. Folded into brownie batter.

And I love it all.

This savory ground sesame seed paste taste lends an unexpected flavor and texture to so many different kinds of desserts, without overpowering. Even better, it can provide some depth and dimension to otherwise “one note” sweets.

Like marshmallows.

Don’t get me wrong – I LOVE homemade marshmallows – and they are miles above and away from the packaged variety. But at the end of the day, a marshmallow is nothing more than a pillow of sweet, spongy sugar. Rolled in sugar.

So I knew it would be the perfect foil for a generous swirl of tahini.

And boy was I right. All of a sudden that one note marshmallow had it all going on – and I immediately fired up the stove, roasted a few and sandwiched them with graham crackers and squares of semi-sweet and white chocolate.


Individually wrapped “stacks” of s’mores ingredients are a fun, easy and different dessert to put out at all your upcoming warm-weather celebrations, barbecues and picnics!

1 cup cold water, divided
3 envelopes unflavored gelatin (kosher gelatin is available at natural food stores, some kosher markets and on Amazon)
2 cups sugar
3/4 cup light corn syrup
pinch of salt
1/2 cup plus 2 tablespoons tahini
confectioner’s sugar
white and dark chocolate squares
graham crackers, cut in half to form squares

Cut 2 squares of parchment or wax paper, to fit the bottom of a 9-by-9-inch baking pan. Coat the pan with non-stick cooking spray, place one of the paper squares in the bottom and spray the paper.

Place 1/2 cup of the cold water into your mixer – sprinkle with the gelatin and let set.

Place the remaining 1/2 cup cold water into a medium saucepan, along with the sugar, corn syrup and salt. Bring to a boil, stirring until the sugar is dissolved. When the mixture boils, cover the pot and cook for 5 minutes. Remove the cover, attach a thermometer and continue to cook – without stirring – till the temperature reaches 240 F.
Remove from heat, turn the mixer on low and slowly add the sugar mixture. When the mixture starts to thicken, gradually increase the speed – eventually bringing it up to high. Beat for 5 minutes.
Add 1/2 cup tahini to the mixture and quickly but gently fold in, using a greased rubber spatula – do not overmix so that you can still see the swirls of tahini throughout. Transfer to your baking pan and drizzle over the remaining 2 tablespoons tahini. Use a thin knife to swirl the drizzle. Spray the reserved piece of parchment paper with nonstick cooking spray and place, sprayed-side down, over the marshmallow. Press gently to level and even out the top. Wrap with plastic wrap and let sit overnight.
Sprinkle a work surface with confectioner’s sugar; place some more in a medium bowl. Remove the top sheet of parchment from the marshmallow and invert onto the work surface. Peel off the bottom sheet of paper and sprinkle with confectioner’s sugar. Use a greased knife to cut squares, then roll the cut edges of each square in the bowl of sugar.

Make your s’mores by roasting the marshmallows and sandwiching them with a piece of chocolate between 2 graham cracker squares. Marshmallows may be stored in an airtight container at room temperature.
(Sheri Silver is writer of the blog Donuts, Dresses and Dirt (http://sherisilver.com/), where she shares all of her passions, including baking and cooking, gardening and shopping, and her adventures in and around New York City with her husband and three kids.)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

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