S'mores
Photo: Codeman125, CC BY-SA 3.0
S'mores are the classic American campfire sandwich of toasted marshmallow and chocolate between graham crackers. The appeal is in the toasting: a marshmallow held over the flame turns golden and gooey inside, hot enough to soften the chocolate against the crisp, plain cracker. You can roast it to a light tan or let it blacken. With no fire, a short spell in the microwave puffs the marshmallow nearly as well.
Instructions
Break each graham cracker in half to make two 2 x 2 inch (5 x 5 cm) squares per s'more. Break the chocolate bar into pieces of 1/2 oz (15 g) each.
For the campfire method, build a fire and find a long, thin stick that is clear of dirt and bark. A metal roaster stick also works, as long as it is stainless steel. Do not use a coat hanger or chrome or galvanized metal such as fence wire.
Push a marshmallow onto the end of the stick and hold it just above the flame or heat source. Toast it until the outside is golden brown, or longer if you like it charred. Some people peel off the burned skin and eat the gooey center.
Slide the hot marshmallow between two cracker squares with a piece of chocolate in the middle. The heat of the marshmallow should soften the chocolate. If children are roasting, an adult should assemble the s'more and keep their hands away from the hot end of the stick.
For the microwave method, set a piece of chocolate on one cracker square and put a marshmallow on top. Microwave for 15 to 25 seconds, depending on your microwave.
The marshmallow should be much larger, fluffy and molten, and the chocolate semi-melted. Put the second cracker square on top and press down gently to squish it together.
Make it personal.
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