Meg Perotti always seems to photograph the most creative couples, and CJ & Dustin are no exception. We not only adore their wedding but also are in love with their amazing handmade S’mores favors. CJ was kind enough to share with us a tutorial for creating her lovely project, which is cost-effective and was a huge hit for their guests!
The couple was on a modest budget, but had lots of ingenuity and plenty of time. They wanted their wedding favors to be:
- Something sweet because they are both sugar addicts
- Something chocolate because it is their most favorite treat
- Something interactive for their guests
CJ says:
“The actual ingredients are of minimal cost, so we were able to devote additional money towards packaging, which really made each favor very special. They are little surprises within a surprise!”
You will need:
- Large marshmellows
- Semi-sweet chocolate wafers, approximately 20 wafers per guest
- Graham cracker squares, four squares per guest
- Kraft boxes (you can source from a variety of places, including Nashville Wraps, Papermart, and Garnish)
- Kraft tissue paper (Papermart or Garnish)
- Muslin bags (Papermart)
- Tealight candle
- High clarity food-grade cellophane bags in three sizes (Nashville Wraps or Garnish)
- Brown/white and Red/white bakers twine (Garnish or We Sell Coffee)
- 4″ or 6″ bamboo skewers
- Kraft label paper
- Laser-cut wooden discs with wedding date (Etsy: Roberto Sand)
- Custom rubber stamps – S’more LOVE and wedding logo (Impress Rubber Stamps, CJ and Dustin’s wedding logo stamp was designed by Anna Bond at Rifle Design)
- Scissors, printer, pigment stamping ink, paper cutter
Stamp each muslin bag with “S’more LOVE” image. Let ink dry overnight.
Package marshmellows:
- Print “Oh happy day!” on to kraft label sheets
- Using paper cutter, cut flags to desired size
- Attach flag to one end of each skewer
- Skewer each marshmellow
- Package into cellophane bag and tie with bakers twine
- Place two marshmellow bags and one tealight candle into muslin bag
Place 20 chocolate wafers into a larger cellophane bag. Tie with baker’s twine.
Break graham cracker rectangles in half. Put four squares into a larger cellophane bag and tie with baker’s twine. {Note: If you are packaging more than a week in advance, CJ suggests ordering a thicker-grade cellophane bag and using a heat-sealer to help block moisture from the crackers}
Stamp wedding logo onto each kraft box. Let ink dry overnight. To assemble, arrange 2 kraft tissue paper sheets at bottom of box. Add marshmellows in muslin bag, chocolate wafers, and graham crackers. Include a box of matches if you like. Tie each box with bakers twine and attach wooden disk. Voila!
Photography – Meg Perotti
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