S’mores
Published Aug. 10, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Neutral cooking oil, such as canola
- Regular or jumbo marshmallows
- Graham crackers, split into even squares, or saltine crackers
- Milk or dark chocolate bars, at room temperature
- Flaky or coarse salt (optional)
Preparation
- Step 1
Expertly assemble and ignite a campfire. (Watch a how-to video, if you need.)
- Step 2
Procure roasting skewers: Metal skewers are the way to go, as they won’t leave bits of tree bark behind in your marshmallow. (Flammable twigs and wooden skewers aren’t the safest options for younger kids.) Double-pronged roasting sticks designed for marshmallows will keep marshmallows secure as they soften over the flames, but extra-long metal skewers work just fine.
- Step 3
Make a s’more: With a paper towel, rub a little neutral cooking oil over the end of the metal skewer where the marshmallows will go; this keeps the sugary pillows from sticking. Skewer 2 regular marshmallows or 1 jumbo marshmallow onto the rod.
- Step 4
Top a cracker with 1 or 2 squares of chocolate, depending on size and personal preference. Sprinkle a little salt over the chocolate, if you like.
- Step 5
Roast your marshmallows: Resist the urge to immediately plunge them directly into the flames. Hold the marshmallows over the top of the flames, and roast, rotating often, until the marshmallows are golden, gooey in the center and slumped slightly down the skewer, 2 to 3 minutes. Lower the marshmallows into the flames, let them catch fire briefly and then carefully blow them out. A perfect marshmallow is a burnished marshmallow, after all.
- Step 6
Immediately place the charred, skewered marshmallows on the chocolate-topped cracker. Take the unadorned cracker and press down as you pull out the skewer so that the gooey marshmallows ooze over the chocolate and out of the edges of the crackers. Devour immediately. Repeat, repeat, repeat.
Private Notes
Comments
Try with a Reese's Peanut Butter Cup, really elevates the fireside s'more and adds in the saltiness of which they speak right there with the chocolate, you won't be disappointed.
I’m sure everyone has their own idea of the best way to roast a marshmallow. For me, it’s toasted over the last of the hot embers—no flame! It must be rotated ever so slowly to get a perfect, golden crust surrounding a just-melted interior. While I enjoy a good s’more occasionally, a perfectly roasted marshmallow is a treat all on its own.
If you have not tried leftover Peeps instead of marshmallows. . . . Roast the Peep until the sugar caramelizes. A small child calls this his favorite "roast chicken"
My family likes to use the Hershey's Symphony bar with toffee and almonds, good flaky salt, and I insist on the red box of Nabisco graham crackers- I don't other store or brand named graham crackers.
It is criminal to light the marshmallow on fire. A good s’more has a golden-brown marshmallow, which has the necessary crisp without a tasting burnt. Also, the recipe is missing instructions about how to melt the chocolate. Ideally, you put the chocolate on one of the graham cracker squares on a rock near the fire and let it slowly melt until the marshmallow is done. You’ll want to monitor the chocolate so it doesn’t get too runny—it should be melted but not so much that it goes everywhere.
Too hard when you could just make it in the microwave