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Marshmallow Roasting
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Carol Patton / Little Hiker Bird
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this post was submitted on 05 Nov 2026
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This, but once I've caramelized the exterior by setting it aflame, I slide the toasted bit off and eat it. With the fresh white gooey flesh of the marshmallow exposed, I again set the whole thing aflame, blow it out, and eat the next layer of crispy caramel skin. This method works best with one of those jumbo marshmallows. Once the jumbo marshmallow has been roasted and skinned enough to reach regular size, it gets the chocolate and graham cracker s'mores treatment.
And for a final hot take, only Hershey's milk chocolate will do for the s'mores. You need that choco umami to balance out the marshmallow sweetness. Fancy expensive chocolates, super dark chocolate, and most European chocolates just cannot make a good s'more.
Hard disagree. Dark chocolate is superior on s'mores. Turns it into campfire chocolate chunk cookie basically.
I mean, if you like milk chocolate in your chocolate chip/chunk cookies then this opinion makes sense but for me that's just ew, way too sweet. Give me some flavor contrast.
EDIT: with you on setting the fucker on fire though.
Forget melting chocolate. The best way to make smores is with Nutella
I love dark chocolate, but it has its place. I've tried dark chocolate in cookies, but semi-sweet is better. I've tried dark chocolate with s'mores, but (for me) it neither improved the s'mores nor the chocolate. I think the issue is that those two treats in particular are more about nostalgia than anything. If they don't taste like my lower middle class childhood they'll never be quite as good (for me).
Not a chocolate fan. I do my smores with salted caramel melting wafers.
Correct on the chocolate. And it's best if the chocolate is near melting temperature so when that warm marshmallow hits it, it melts. Mmmmmmmmmmmmmmmmm!