S’mores always remind me of summers spent camping out under the stars, but I could honestly eat that perfect combination of gooey marshmallow and melted chocolate all year! I brought back my homemade porg marshmallows to show you how to turn them into an un-porg-etably delicious treat.
Homemade marshmallows can seem intimidating at first, but the secret to getting them smooth and the right shape is just a little water. Once you get the first few piped the rest of your batch will be a breeze! Add chocolate and your favorite graham crackers, and you’ll definitely want s’more of these cute s’mores!
Baking & Spices
1 Icing fitted with a, Black small
1 Orange and grey/silver sanding sugar
1 1/2 tsp Vanilla extract
12 Chocolate graham crackers
1/4 cup Candy melts, orange
1 envelope Gelatin, unflavored
24 Nonpareils, black jumbo
All cutting should be done by an adult.
1. Download, print, and cut out porg template.
2. Melt the orange candy melts by heating in the microwave in 30-second intervals at 50% power until smooth, stirring between each set. You can add a teaspoon of vegetable oil if they are lumpy once completely melted.
3. Place the porg template under a piece of wax paper, and use a toothpick to draw the feet with the orange melts. Set aside to harden.
4. Prep your sanding sugars by placing a little of the orange, and a little of the grey sugars into separate small zip-top bags. Cut a tiny corner off of each and set aside.
5. Prep 2 piping bags by fitting one with a large round tip, and the other with a 1/2″ round tip. Lay a piece of wax paper over a baking sheet. Combine the marshmallow coating ingredients in a bowl, and lightly sift the powder over the wax paper. Set aside.
6. Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.
7. In a small saucepan, combine the sugar, 1/4 cup water, light corn syrup, and salt. Stir, and cook over medium heat until the sugar dissolves. Then turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240° F on a candy thermometer.
8. With the mixer on low, slowly pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract, and whip just until it is incorporated.
9. Transfer the marshmallow to the 2 prepared piping bags. You can place the porg template underneath the wax paper, on your baking sheet that you’ve prepared with coating powder, as a guide.
10. Using the bag with the 1/2″ tip, pipe a large circle for the body, and then a smaller one on top for the head. Use the other piping bag fitted with the smaller round tip to make the wings. If you are left with any lumps or peaks on the marshmallow you can lightly wet a clean finger and smooth out the marshmallow. You want to work quickly before the marshmallow begins to set, so only pipe 2 at a time, and then add the decorations.
11. To decorate, start with the orange sugar, and carefully pour it in a pattern that replicates the look of the porgs. Then pour the grey sugar over the wings, edges of the body, and top of the head of each porg.
12. Add a nonpareil to each side of the face for the eyes, placing them just over the orange sugar, and then place 2 of the candy melt feet at the bottom.
13. Allow the marshmallows to set, uncovered, for at least 7 hours, or overnight before adding the decorating icing.
14. Use decorating icing to pipe the mouths and nostrils onto the porgs. Carefully unpeel the marshmallows from your baking sheet. You can lightly coat any sticky areas with the marshmallow coating mixture.
15. When you are ready to turn them into s’mores, break your graham crackers in half. Place 1 half on a plate and top it with a porg. Heat in the microwave for 5-7 seconds, then add the chocolate square and the other half of your graham cracker. (Extra marshmallows can be stored in an airtight container for up to a month.)
Want to Have S’more of These Porg S’mores
Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it’s the ultimate sweet treat!
Impossible Chocolate Flan Cake is easy to make and sure to wow the crowd. A luscious combination of caramel, chocolate cake, and (leche) flan, it’s the ultimate baked treat!
If you love a moist chocolate cake and a creamy flan, you are in luck. I am going to show you how to make a stunning Impossible flan cake that combines these two dessert favorites in one delectable treat!
The cake is made up of three components and baked in a bundt pan. The layering starts with the dulce de leche, followed by the chocolate batter and, finally, the flan. As it bakes, the cake rises to the top, and the custard sinks to the bottom.
Once the cake is released from the pan and inverted the cake on the serving platter, you’ll find that the chocolate and flan layer have magically switched places! You get a gorgeous cake with a luscious caramel glaze sitting on top.
How to make
Chocolate cake layer
- To prevent lumps in the batter, make sure that the milk and eggs are at room temperature.
- In a large mixing bowl, cream butter and sugar with an electric mixer until thick and fluffy.
- Add the egg and continue to beat.
- In a separate bowl, sift together the dry ingredients and add half of the mixture into the mixing bowl.
- Add half of the milk. Beat the mixture until the dry ingredients are just moistened.
- Add the remaining half of the dry mixture and the milk and beat just until the ingredients are incorporated. Do not overmix as it will result in a dense cake.
- In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
- Using a fine-mesh sieve, strain the mixture into a spouted container.
- Preheat oven to 350 F.
- Grease a 12-cup bundt pan with softened butter and add the dulce de leche, swirling to cover the bottom of the bundt pan.
- Spoon the chocolate batter on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
- Carefully pour the flan mixture over the chocolate batter.
- Cover the bundt pan with aluminum foil, securing the edges.
Baking the cake
- Set the bundt pan on a roasting pan and place inside the oven. Carefully pour about two inches of hot water into the roasting pan to create steam inside the oven as the cake bakes.
- In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping.
- After 60 minutes, check the cake by inserting a skewer in the middle. The cake is ready if the skewer comes out with some soft chocolate cake crumbs.
- Take the cake out of the oven and let it cool completely on the roasting pan.
- To release the cake, gently shake the roasting pan from side to side to loosen the cake.
- Invert a cake serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
- Serve the flan cake right away or refrigerate to chill completely.
And here you have it, layers of decadence in one ultimate treat. Caramel, flan, and chocolate in every slice!
I hope you try this chocoflan for your next baking project. You can also check out my black forest swiss roll and floating island dessert recipes. Happy baking!
1 ounce butter, softened (for greasing the pan)
¼ cup dulce de leche (homemade or store-bought)
For the Chocolate Cake
¾ cup sugar
5 ounces unsalted butter, softened
1 egg, room temperature
1 ¾ cup flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ cup cocoa powder, unsweetened
1 ¼ cup milk, room temperature
For the Flan
1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
½ tablespoon vanilla extract
Preheat oven to 350 F.
Making the Chocolate Cake Layer
In a large mixing bowl, cream butter and sugar using an electric mixer until thick and fluffy.
Add the egg and continue to beat.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
Add half of the dry ingredient mixture into the creamed butter and sugar mixture. Add half of the milk.
Beat the mixture until the dry ingredients are just moistened. Add the remaining half of the dry mixture and of the milk. Beat just until the ingredients are incorporated.
Making the Leche Flan Layer
In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
Using a fine-mesh sieve, strain the mixture into a spouted container.
Baking the Chocoflan
Grease a 12-cup bundt pan with softened butter.
Add the dulce de leche, swirling to cover the bottom of the bundt pan. Set aside.
Spoon the chocolate batter into the bundt pan on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
Carefully pour the flan mixture into the bundt pan over the chocolate batter.
Cover the bundt pan with aluminum foil, securing the edges.
Set the bundt pan on a roasting pan and place it inside the oven. Carefully pour about two inches of hot water into the roasting pan.
In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping. After 60 minutes, check for doneness by inserting a toothpick in the center of the cake. If it comes out with some soft chocolate cake crumbs, the cake is ready.
Take the cake out of the oven and let it cool completely on the roasting pan. To release the cake, gently shake the roasting pan from side to side to loosen the cake.
Invert a serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
Serve the flan cake right away or refrigerate to completely chill.
Impossible Chocolate Flan Cake