How To: Make Gourmet S'Mores

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From Xplor: May/June 2018

The crunchy, gooey, yummy combination of graham crackers, chocolate, and roasted marshmallows — a.k.a. the s’more — has been satisfying hungry campers since before you were born. And though it’s tough to improve on a campfire classic, darn if we didn’t try. So if you want s’more ideas (see what we did there?) for ooey, gooey goodness, give these recipes a whirl.

Roasting the Perfect Marshmallow

A flaming marshmallow looks awesome, but its burnt-black taste just doesn’t compare to a marshmallow that has been roasted to golden-brown perfection.

  • Whittle a point on the end of an arm-length, green-wood stick.
  • Spear a marshmallow (or four) on the end.
  • Hold the marshmallow about 6 inches above a bed of hot coals. Turn the stick slowly so that each side of the marshmallow gets direct heat.
  • Check your marshmallow often. When it’s golden brown and soft, it’s ready.
  • Do NOT stick the marshmallow directly in the flames. If you do, the puffed sugar will quickly ignite, and you’ll have a marshmallow torch that burns like lava if it drips on your skin. Yuck and ouch!

The Grasshopper

Chocolate Graham Crackers + Mint Chocolate + Marshmallows

The Elvis

Graham Crackers + Peanut Butter cups + Banana Slices + Marshmallows

Blackberry Cobbler

Waffle Cookies + Blackberry Jam + Marshmallows

The Sugar Pig

Graham Crackers + Caramel Chocolate + Bacon + Marshmallows

The Up-All-Night

Chocolate Chip Cookies + Chocolate Hazelnut Spread + Marshmallows

Also In This Issue

Robin Nest with Eggs
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birds of the prairie
Let’s dive in to a prairie and see who lives among the waves of green.

This Issue's Staff

Bonnie Chasteen
Les Fortenberry
Karen Hudson
Angie Daly Morfeld
Noppadol Paothong
Marci Porter
Mark Raithel
Laura Scheuler
Matt Seek
David Stonner
Nichole LeClair Terrill
Stephanie Thurber
Cliff White