Summer is sweet and nothing beats a classic summertime dessert like the ever-popular South African favourite – smores! With seemingly limitless possibilities when it comes to flavours, smores are a truly tasty treat for summer afternoons spent with family and friends!

Portion 12 smores



1 (200g) packet BAKERS Red Label® Strawberry Cream biscuits

3 leaves of gelatin, soaked in water until needed

1 cup glucose syrup, halved

3/4 cup white sugar

1/4 cup water

3/4 cup icing sugar, mixed with 1/2 cup corn starch

1 cup white chocolate, melted

*Candy thermometer is needed



  1. Lightly coat a 20 x 20 cm baking tin with non stick spray, and lightly dust with a spoonful of the corn starch and icing sugar mixture and set aside.
  2. Separate the Red Label® Strawberry Cream biscuits and scrape out the strawberry cookie cream into a bowl. You should get about 1/2 cup of cookie cream from 1 packet. Gently melt the cookie cream in the microwave, taking care not to burn, and set aside.
  3. Drain the soaked gelatin and gently melt in the microwave. Combine the melted gelatin and half of the glucose syrup in the bowl of a stand mixer fitted with a whisk attachment and turn the mixture on low.
  4. Meanwhile in a medium sized pot, combine the remaining glucose syrup, water and sugar and bring to a boil. Gently swirl the pot to dissolve the sugar and continue to boil until the sugar syrup reaches a temperature of 110°C. Remove from the heat.
  5. Slowly pour the hot sugar mixture into the bowl with the sugar syrup and gelatin and turn the speed to medium for 5 minutes. Turn the speed slightly higher for  further 5 minutes and then to the highest speed for a further 2 minutes. At this stage you mixture should have tripled in volume and have a light and fluffy texture.
  6. Using a metal spoon, quickly mix in your melted cookie cream and immediately pour into your prepared baking tin.
  7. Dust with remaining icing sugar and corn starch mixture and set aside for 8 hours or overnight.
  8. Once the marshmallows are set, cut into 12 equal sized marshmallow squares and sandwich between your separated Red Label® biscuits along with a teaspoon of melted white chocolate.
  9. For added decadence and classic flavour, use a tong to hold the smores over a hot fire to lightly toast before eating.