S’MORE FOR THE HOLIDAYS
Red, White & Blueberry S’mores
Strawberry Cream Cheese S’mores & Champagne
Introduction
For many years, s’mores have been an essential part of the camping experience. While the original is always a tasty standby, most people have never thought to challenge the limits of the s’more.
This book is broken into seven different sections to help you expand your s’more imagination. There are also spaces provided in the back of this book for you to invent your own s’more concoctions. I invite you to test your limits, open your mind, and try some of my favorite recipes. Let your creative juices flow—and enjoy!
Did You Know?
The name of this tasty campfire treat comes from combining the words “some more,” because once you have one, you’ll be begging for seconds!
History of the S’more
Marshmallow candy originated in ancient Egypt some 4,000 years ago, but s’mores are relatively new to the world. The good news is that someone invented s’mores in the early 1900s (not long after marshmallows became mass-produced and nationally distributed). The bad news is that no one knows exactly who, when or where s’mores were created, so we cannot thank a specific person for this delectable dessert.
We can guess that the original recipe was devised around a campfire, putting to use ingredients—marshmallows, graham crackers and chocolate—that were easy to pack and carry. Through the years that followed, the recipe was passed from person to person until it found its way into the Girl Scout Handbook in 1927.
The rest, as they say, is history.
Marshmallow Toasting Guide
Everyone has their own interpretation of how a perfectly toasted marshmallow looks and tastes. For reference, I have provided the following guide to help you identify your personal toasting preference:
Perfection Only
Lightly browned on all sides of the marshmallow. If your marshmallow burns or catches fire, waste no time in starting over with a fresh one.
How to: Using your metal skewer (a stick just will not do) place a lone marshmallow beside the flames and above the embers. Rotate your marshmallow, and don’t stop rotating until its center begins to sag off the skewer. Eat quickly; this little piece of perfection won’t stay perfect for long.
Slightly Past Perfection
Browned on most sides with a few scorch marks. The marshmallow is thoroughly warmed with a little extra flavor.
How to: Your technique is similar to the perfectionist’s, except you have more room for “error.” Use a stick. Cook multiple marshmallows together. Toast one side at a time. It doesn’t matter; it’s all good!
En Flambe
A flaming marshmallow is a good marshmallow. It will be thoroughly blackened and crunchy on the outside with the possibility of still being cold on the inside.
How to: Stick your marshmallow into the fire. Let it burn for a moment. Extinguish. Eat. Could it be any simpler?
Warmed by Technology
If cooking over an open flame isn’t your idea of a good time, the microwave can easily be the next best thing. After all, who needs the bugs? (The microwave is also a great solution for snowy months and rainy days.)
How to: Put your marshmallow on a plate, and cook it for 10 to 20 seconds. The marshmallow will expand while it heats up, but it will shrink again as it cools. When the marshmallow is almost back to normal size, it’s ready to eat.
Note: Recipes provided in this cookbook are compatible with all marshmallow toasting styles.
How to Build the Perfect Campfire
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