Cookbook:S'mores

S'mores
S'mores
Category	Dessert recipes
Servings	4
Time	5 minutes
Difficulty

NUTRITION FACTS
Serving Size:	1/4 of recipe (35 g)
Servings Per Recipe:	4
Amount per serving
Calories	165
Calories from fat	61
Total Fat	6.8 g
Saturated Fat	3.4 g
Cholesterol	10 mg
Sodium	101 mg
Total Carbohydrates	25.2 g
Dietary Fiber	0.51 g
Sugars	16.9 g
Protein	0.75 g
Vitamin A	1%
Vitamin C	1%
Calcium	4%
Iron	2%

S'mores are a traditional American campfire treat, prepared over an open fire or even in your own home.

Ingredients

4 marshmallows
4 graham crackers (4 x 2 in / 10 x 5 cm)
2 oz (55 g) chocolate bar

Procedure

Outdoors

Build a campfire for toasting the marshmallows.
Find a long, thin stick for roasting (a thin, long wooden dowel may be a good substitute but will catch fire easily). The stick, which is usually taken from the ground as part of a dead tree branch, does not have to be sterilized, but simply clear of any dirt or bark. Alternately, you may purchase a metal roaster stick. Don't use a coat hanger or chrome or galvanized metal (like fence wire)—use stainless steel.
Before roasting the marshmallows, break the crackers in half, so you have two 2 x 2 inch (5 x 5 cm) squares for each s'more. Break the chocolate bar into ½ oz (15 g) pieces.
Push a marshmallow on to the end of the stick. Using the stick to place the marshmallow directly above the flame or source of heat, toast the marshmallow until it is golden brown around the outside. Some prefer their marshmallow burned. Others like to burn the marshmallow and peel off the burned outer skin to get to the gooey center.
Place the toasted marshmallow in between two pieces of graham cracker, with a layer of chocolate bar in between. The marshmallow should be hot enough to melt the chocolate. In a family setting, sometimes it is helpful for children to roast the marshmallows, and adults to supervise and assemble the s'more while preventing the child from touching the hot end of the stick. Enjoy!

Indoors

Prepare the pieces of graham cracker and chocolate as above.
Place the chocolate on one of the pieces of graham cracker, and then place a marshmallow on top.
Put it in the microwave for 15–25 seconds (depending on the microwave).
After it has been microwaved, the marshmallow should be much bigger, fluffier, and molten, and the chocolate should be semi-melted. Place the other half of the graham cracker on top of the marshmallow and squish it down.

Variations

70 variations on the basic s'more recipe were published in 2007 in S'mores: Gourmet Treats for Every Occasion by Lisa Adams. If you are not camping, patio/backyard firepits work great.

The patriot

Milk chocolate
1 graham cracker, broken in half
Fresh blueberries
1 marshmallow
1 thick strawberry slice

Arrange the chocolate on half of the graham cracker. Set blueberries atop chocolate and melt, being careful not to lose the blueberries in transport. Roast the marshmallow. Once chocolate has melted, remove graham cracker from heat and lightly press blueberries to secure them in place. Top with the strawberry slice, roasted marshmallow, and remaining graham cracker.

Minty brownie

1 marshmallow
A handful of Junior Mints candies
2 brownie squares

Roast the marshmallow. If desired, melt chocolates on the brownie bottom. Once the chocolates have melted, remove brownie from heat. Add roasted marshmallow and top with remaining brownie square.

Caramel apple

1 marshmallow
2 chewy caramel candies
2 green apple slices, about ½ inch thick

Skewer the marshmallow, then the two caramels, on the same roasting stick. Roast the marshmallow and caramels. When the caramels have melted over the top of the marshmallow, and the marshmallow is cooked to your liking, slide the concoction onto one of the apple slices. Top with remaining apple slice.

Belgian s'more

1 set of s'more ingredients (can be any recipe, but usually the standard one)
2 red and/or black licorice strips

Prepare the s'mores as usual, then at the end insert either a strip of red or black licorice (or both.)