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Bourbon-Marshmallow S’mores with Bacon

This gooey bourbon s’more recipe is an adaptation of aclassic favorite found originally at HowSweet Eats.
Course: Dessert
Keyword: bourbon marshmallow smores
Servings: 1 9x13 Pan


  • 9x13 Pan


  • Graham Crackers
  • Hershey's Chocolate Bars
  • Bacon
  • 3 1/2 envelopes Unflavored Gelatin
  • 1/2 cup Cold John AP Conoley Bourbon
  • 1/2 cup Cold Water
  • 2 cups Granulated Sugar
  • 1/2 cup Light Corn Syrup
  • 1/4 tsp Salt
  • 2 Large Egg Whites
  • 1 tbsp Vanilla Extract


  • Oil a 9x13 baking pan and sprinkle powdered sugar on bottom to coat.
  • Pour ½ cup of cold water into electric mixer bowl. Add in packages of gelatin.
  • Use a whisk attachment and gently mix.
  • While that sits, add sugar, bourbon, syrup and salt to a medium pot. Heat on low and whisk until sugar dissolves.
  • Turn heat up to medium and allow sugar to come to a boil. Make sure it doesn’t overflow. Let it boil for 8-12 minutes until it reaches 240 degrees F. The mixture will look light brown but the end result will still be a white marshmallow.
  • Turn off the heat and add it to the electric mixer bowl with the gelatin inside, on a low speed setting.
  • Turn mixer to high and beat for 6-8 minutes.
  • About 3-4 minutes in, add egg whites to a separate bowl and beat until stiff peaks form.
  • Add egg whites and vanilla to electric mixer and mix until combined.
  • Pour mixture into 9x13 pan.
  • Dust powdered sugar on top and let set for 3-5 hours, until firm.
  • Once firm, turn pan upside down and cut into desired shape.
  • Make s’more as desired.
  • Enjoy!