S’mores

Try with a Reese's Peanut Butter Cup, really elevates the fireside s'more and adds in the saltiness of which they speak right there with the chocolate, you won't be disappointed.

An easy improvement to the basic graham cracker, that I credit to my English wife, is to use a Digestive biscuit (such as McVities). Get ones with either milk or dark chocolate coating on one side. In addition to having a more whole grain texture, they eliminate the issue of the chocolate bar not melting adequately. If you are bored with s’mores or want something less sickly sweet try making Danish snobrød (translation “twist bread”.) Bread dough wrapped on a stick. It’s amazing.

I’m sure everyone has their own idea of the best way to roast a marshmallow. For me, it’s toasted over the last of the hot embers—no flame! It must be rotated ever so slowly to get a perfect, golden crust surrounding a just-melted interior. While I enjoy a good s’more occasionally, a perfectly roasted marshmallow is a treat all on its own.

If you have not tried leftover Peeps instead of marshmallows. . . . Roast the Peep until the sugar caramelizes. A small child calls this his favorite "roast chicken"

I make an inappropriate amount of s’mores per year for someone who lives in a walk up with no outdoor space. Whether it’s in a toaster oven, over a burner, or the embers of a dying campfire, the perfect s’more for me involves a smidge of tin foil - just a big enough square to gently toast the cracker and warm the chocolate off the direct flame while the marshmallow gets all roasty and toasty. This makes a messy, melty creation that gets gobbled up before the plate even hits the table.

I’m not burning my marshmallow. Golden and not charred please!

It's heresy, but if all you're after is the sugar hit of a marshmallow heated well with melted chocolate, a microwave is the way to go. Just watch it puff up and open the door when it's ready. About 15-30 seconds, depending on your oven's power. Tough to bring along on a camping trip, though.

As much as I appreciate the patience and dedication of a golden mallow, I do in fact plunge my marshmallow into the fire until it catches on fire. I let it burn for a few seconds, blow it out, and immediately transfer it to the cracker. It's not burnt it's ... intentionally charred.

While a campfire is ideal, a marshmallow toasted over the open flame of the gas stove in the kitchen (on the end of a fork) is a good hack. A yummy variation is graham cracker, Nutella, slices of banana and marshmallow.

Try S’mores made with the marshmallow between two chocolate digestives. Digestives are the UK equivalent of a graham cracker (available in many US supermarkets in the ‘European’ section) - So simple the chocolate comes with the cookie and melts very readily with the warm marshmallow.

You had me right up until you suggested burning the marshmallow as a final step in the roasting process. Slow roasted over coals (not flames) to a golden brown with the center melted is the preference of the overwhelming majority of those at our campfires.

Best way to cook a s’more indoors is to roast your marshmallow in a air fryer. Comes out perfectly golden and melted

Soaking wooden skewers for a few minutes in water will make for perfectly safe and authentically rustic roasting. Metal skewers I'd just worry would get too hot for tiny tot's fingers.

Dark chocolate is definitely the way I prefer my S'mores...so yummy!

S’Mosts: Forget the campfire! Forget the chocolate & crackers! Place a marshmallow (coconut covered are best) on a paper plate in a microwave. At no more than 10 seconds, it will swell like a watermelon. Open door immediately and inhale directly from the plate. Sugar straight to the brain! Aaaaahhh!