This summer we have gone bananas for S’Mores. It took a move to Northern Minnesota and an amazing fire ring in our backyard to hone this childhood classic.
This summer we consulted campers, cookbooks, friends and family in search of the perfect recipe. After months of research and over indulgence I have come up with A Perfect S’More recipe.
There was a time when, we used the microwave to make a s’more. This works well if you are in a hurry but as with most microwaved food there are some downfalls. Here the short coming is a soggy almost stale tasting graham cracker.
My grandmother was way ahead of her time. She placed the assembled s’more on a baking sheet. Bake at 325 until chocolate is soft and marshmallows are gooey. The pro here is a crisper cracker. The con is overly gooey centers.
A college friend places a peanut butter cup in the center. She is the kind of gal that will send the mayor a cheeky text while dining al fresco in your back yard. She knows a good thing when she see it. The pro here obviously is yet another excuse to indulge in Reese’s peanut butter cups. The con, however, is the possibility you may ruin your fabulous peanut butter cup. That is a risk I just can’t take.
The cookbook I came across shall remain nameless. I think it’s more of a novelty item for people “glamping” in the Great North Woods. The book includes 50 different ways to prepare a s’more. In my humble opinion, anything more than chocolate, marshmallow and a graham crackers is a dessert by another name.
My secret is Hersey’s Special Dark. The mild, slightly bitter chocolate mellows the sweetness of the marshmallow. As does a slowly toasted marshmallow over hot coals. Our Gracie agrees.
The correct and complete recipe follows. Please enjoy responsibly.
S’More Fun Facts
- Tramping and Trailing with the Girl Scouts of 1927 is thought to have the first recorded recipe.
- August 10th is National S’More Day (also, my parent’s wedding anniversary).
- A Perfect S’More pairs well with red wine.
- Hersey's Special Dark Chocolate
- Graham Crackers
- Large Marshmallows.
- Split your graham cracker in half.
- Place 2-3 bricks of dark chocolate on one half of the cracker.
- Toast marshmallow until golden brown over hot coals. Do not place in open flame. Do not roast marshmallow in smoke.
- Place marshmallow on chocolate.Use remaining cracker to scrape marshmallow off of skewer. Use gentle but firm pressure as your remove skewer.
- Wait one minute before eating. This allows the chocolate to soften and helps prevent the marshmallow from burning your mouth.