Prep School: How to Make the Ultimate S’mores
Okay, it’s not rocket science and I’m sure there aren’t a whole lot of folks out there ringing their hands, pacing the floor, wondering how in the world to unlock the secret mystery of s’mores. S’mores are, after all, a Girl Scout recipe that first appeared in their handbook in 1927. I mean, it ain’t all that hard to toast a marshmallow successfully and then sandwich it between a couple of graham crackers with a Hershey’s chocolate bar and end up with something pretty decent. Or is it?
I defer to Juliette Gordon Low, founder of the Girl Scouts of America, that green-sashed prophet who stated, “Right is right, even if no one else does it.” And, that sage advice, my friends, includes the correct way to make proper s’mores. Let me explain. There are those who are completely clueless about the makings of s’mores and think that they can simply impale a marshmallow on a twig and shove it into the fire without a plan. I call these people “Amateurs.” The Amateurs are an impatient, neglectful lot who thrust their marshmallow directly into the flames and proceed to incinerate it into a blackened, charred abomination. This is wrong on so many levels. You can’t go all willy-nilly and expect to produce superior s’mores.
And then, mercifully, there are the “Pros.” Intelligent, thoughtful folk who inherently understand that this classic campfire confection’s enduring legacy hinges on one thing and one thing only – the toasting of the marshmallow. Notice I say, “toasting,” not “scorching.” You see, this, by far, is the most important step in the s’mores process. The key to sweet success. First, as a Pro, one must scavenge for a stick on which to toast said marshmallow. It must be the right length and width – not too long and not too fat – with a distinct prong at the top, preferably forked. And it’s the slow, methodical spinning – just barely hovering above the fire – that yields the toasted perfection. Think of yourself as The Great Marshmallow Rotisserie Turner. It’s all about patience, my love. It takes patience to get it right. And when you do get it right, man, oh man. The ooey, gooey deluxe fire-kissed treat just makes you want “some more.”
Here’s what you’ll need:
- Marshmallows, square is best and preferably homemade (recipe link below)
- Graham crackers, preferably homemade (recipe link below)
- Milk chocolate bars, halved
Here’s how to make the Ultimate S’more:
Build your fire or crank up your gas grill to medium-high (although this is greatly frowned upon in S’moredom). Thread marshmallows onto your stick or skewer. Holding your stick at least 4 inches from the heat, slowly toast your marshmallows, turning frequently until they are puffy and golden all over and slightly caramelized in places.
Place marshmallow on top of your graham cracker and top with a chocolate bar half. Spread a little Nutella on a second graham cracker and smoosh the sandwich together.
To get the chocolate and Nutella extra melty, wrap the s’more in some aluminum foil and heat until gooey. Devour and make some more.
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