Smore's
These may seem like a no brainer, but I've been told I make the best. A
certain friend from Colorado insists I make hers. I like to think it's not pure
laziness on her part. Here is my secret method.
First get your fire going. S'mores are best made over an established fire with lots of nice hot coals. Collect sticks from the woods. DO scout the area during the daytime (this means you, Ronnie!) to avoid poison ivy. Choose green wood from known trees such as maple or birch. Oak can give you an astringent taste. Be conscious of the area; if you don't know its ok, don't strip trees; bring sticks with you. Strip leaves and sharpen one end to a point.
You'll need:
1 pack Graham Crackers (avoid soggy grahams by packing in ziplocks.)
6-pack or several single bars of Hershey chocolate (avoid melted chocolate by keeping in ziplocks in cooler until use)
1 package regular* Marshmallows
Assemble your sticks and ingredients on a stool or stump within reach but not too close to the fire. A paper plate can serve as a clean staging area. Break the Grahams in half and split up the bars in sections of 3 rectangles each.
Stack one piece of chocolate onto a Graham and have an extra Graham half standing by for a topper for each S'More. Prep enough crackers and chocolate to cover your staging are, about 4 at a time is manageable. Next start roasting the marshmallows.
The uninitiated should attempt roasting only one marshmallow at a time but an extravagant S'More can definitely accommodate 2 marshmallows. Push the stick through the mallow and position yourself comfortably in a seat by the fire for a good long roast.
This is the secret:
The trick to a good S'more, whether you like 'em flambe'd or not, is to pre-roast the mallow to thoroughly heat the inside. Your mallow must be hot enough to melt the chocolate so this takes time! Roast evenly by finding a nice glowing spot of coals, not an open flame. Roast for a minute then turn and roast another spot until it's getting a nice, golden color and starting to puff up. Watch your mallow closely now for sagging; this means it's all melty inside. At this critical juncture, either take it off and put it right on a prepared Graham/chocolate stack -- or-- if you want to charbroil, let it touch the flames and ignite to char for a minute. To prevent loss of your marsh mallow and setting anyone else on fire, hold the stick still and upright. Blow on it until extinguished and immediately transfer to the chocolate. Do NOT wave it around to stop the flame! Assist children and the inebriated during this phase or it can result in a dangerous hot marshmallow incident; many a bluegrass casualty can be attributed to failed supervision!
Working quickly, get the stick out of the mallow and get another Graham cracker on top. To accomplish this use the free Graham half like a spatula. This maneuver will get your mallow off the stick in fairly whole condition: set the Graham on edge next to the mallow and lightly but firmly press it down on the stick while pulling it out. As soon as the mallow is free of the stick, push your graham top lightly down on the top. Give it about 30 seconds to cool because the thing will be hot, but nicely melted!
There you have it; S'More perfection! Enjoy!
*I don't care for the double size S'More marshmallows as their freakishly large size makes critical marshmallow inner heating difficult to achieve for attainment of perfect chocolate meltiness.
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