I hope it’s not too late in the summer for a post about s’mores (or smores). It’s hard to imagine a campfire outing without the crunchy, gooey goodness of a soft marshmallow and melted chocolate surrounded by a crunchy graham cracker. Gotta’ love it. I’m not sure who invented s’mores, but to whoever you are, you’re a hero in my book. The art of s’more making has been passed down from generation to generation, but somehow the art missed my family. Good thing it’s not too hard to figure out, and I’ve been practicing it since I was 3 years old, not kidding. The hardest part is getting the marshmallow to that perfect golden-brown stage. It requires patience, young grasshopper. Here are a few instructions and tips from my book.
The Original S’more Recipe
- Take 1 graham cracker and break it in half so you have two graham cracker squares of the same size.
- Place the desired amount of chocolate on top of one graham cracker square. 1/2 Hershey bar pretty much covers the entire graham cracker.
- Over a fire cook marshmallows to your desired texture using a roasting stick.
- Place marshmallow on top of chocolate and cover marshmallow the the other graham cracker square.
- Take a bite and enjoy the gooey goodness.
If you’re wanting to mix things up a little bit, try some of these different s’more concoctions:
- Instead of adding the chocolate between the graham cracker and marshmallow, only place the marshmallow between the two graham cracker squares, then dip your marshmallow cookie into a bowl of pre-melted chocolate. You can use melted Hershey’s bars, chocolate chips, or baker’s milk chocolate for this. These can also be left in a cool area to cool down and be eaten later.
- Use a Caramello square or another chocolate/caramel combination. This adds a delightful flavor and texture to the s’more mix.
- Using gourmet chocolate can take your s’more experience to a whole new level.
- Take the time to roast your marshmallow to a nice golden brown stage. This is best done by keeping the marshmallow at least 9 or more inches above the fire’s hot coals and slowly rotating the marshmallow so that the entire round surface area is lightly toasted. This takes a while, but ooooooh, it’s so worth it.
As an afterthought, I’ll say that it’s possible to make s’mores in the oven and in the microwave as well, but they’re not as tasty (the oven is better than the nuker).
I think there are as many ways to eat a s’more as there are to eat a Reese’s Peanut Butter cup, so I’d love to hear all of your suggestions in the comments below.