Fourth of July Mallo-Stars (Homemade Mallomars)

Fourth of July Mallo-Stars (Homemade Mallomars)

It's almost the Fourth of July! I wanted to celebrate this year with some festive homemade Mallomars. I was met with a few blank stares when I referenced Mallomars and it was only after I showed the iconic yellow box that people dug somewhere deep in their childhood memories and recalled this treat. 

I dyed my homemade marshmallows red and blue and cut them into a star shape with a cookie cutter and then did the same with homemade graham crackers. After deep dip and shake off of a dark chocolate coating, I placed them in the freezer to set. They are such a delicious s'mores flavored bite! 

How are you celebrating the fourth of July? Comment with your treat ideas! 

Fourth of July Mallo-Stars (Homemade Mallomars)
Fourth of July Mallo-Stars (Homemade Mallomars)
Fourth of July Mallo-Stars (Homemade Mallomars)
Fourth of July Mallo-Stars (Homemade Mallomars)

Mallo-Stars (Homemade Mallomars)


For the Marshmallows:

  • 1 cup confectioners’ sugar
  • 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
  • 1 cup cold water, divided
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites or reconstituted powdered egg whites
  • 1 tablespoon vanilla
  • Red and Blue Food Coloring

For the Graham Crackers:

  • 2 cups all-purpose flour, plus more for rolling 
  • 1/2 cup whole-wheat flour 
  • 3/4 teaspoon salt 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon ground cinnamon 
  • 1 cup unsalted butter, cut into small pieces, at room temperature 
  • 1/4 cup packed dark brown sugar 
  • 1/4 cup granulated sugar 
  • 1/4 cup honey

12oz dark chocolate


For the Marshmallows:

1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

4. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

5. In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined.

6. Divide mixture in half and add some red coloring to one half and blue food coloring to the other half. Make sure to get rid of all streaks.

7. Pour mixture into baking pan and sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

For the Graham Crackers:

1. In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon. 
2. In another bowl with a hand mixer, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. 
3. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second. 
4. Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. 
5. Preheat the oven to 350F. Line two baking sheets with parchment paper. 
6. Unwrap the chilled dough and cut it in half. Leave half in the refrigerator and on a lightly floured surface, roll the other half out into a rectangle about 1/8 inch thick. 
7. Using a star shaped cookie cutter, cut out stars of dough until used up. 
8. Repeat with the other half of dough. 
9. Re-roll the scraps of dough and cut out more cookies. 
11. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, about 13-15 minutes and let cool on a wire rack.


1. Run a thin knife around edges of marshmallow pan and invert pan onto a large cutting board. Cut marshmallows out with the same star cookie cutter as graham crackers. Protip: spray the cookie cutter with cooking spray if the marshmallow is sticking

2. In a double boiler, melt 12oz of dark chocolate. Add a bit of vegetable oil if it is too thick.

3. Pair each star marshmallow with a star cookie cutter and adhere with a bit of melted chocolate.

4. Place a cooling rack over a sheet pan and place your marshmallow and graham pairs on the rack. Pour the chocolate over the stars, making sure all sides are coated. I only did 2-3 at a time and then re-used the chocolate that had fallen through the track.

5. Transfer the chocolate covered stars on to a piece of wax paper. Place in freezer and allow to set for 3 hours or over night. 

Marshmallows adapted from: Smitten Kitchen
Graham Crackers adapted from: Pinch of Yum
Photos by: Zac Wolf Photography