Don't hold it above the flame. Hold it near the embers at the bottom. For some reason this is secret knowledge that nobody knows.
Lost knowledge of the ancients.
When you manage to get that perfectly browned toast with the gooey center:
The real secret, in addition to holding near embers instead of over the flame, is once you get that light brown toasty exterior is to slide it off like a glove. You eat that bit and then roast it again.
Been there. Like pudding skin, reset and replay.
Ahh yeah, get that disc into that cone
I prefer to set my marshmallow on fire on purpose, let it burn long enough to get the center gooey, then blow it out. It makes a tasty marshmallow much quicker if you don't mind a little burnt marshmallow in there. :P
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.
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!
I do this too, then slide off and eat the outer burned layer, then light the remaining marshmallow again, repeat. The sweet-charred taste of the outer layers are delicious, almost like a smoked caramel.
Who needs therapy when you have cartoons like this? 😏
Answer: ǝɹɐɔɥʇlɐǝɥ lɐʇuǝɯ ʇuǝɔǝp ɹoɟ ǝʇnʇıʇsqns ou ʇnq ,ɥɓnouǝ ʎuunɟ s,ʇI
mmmm, burnt crispy marshmallow
Marshmallow so white it got offended by this joke
Ahh, I always just light mine on fire. I like the charcoal flavor.
Roasting a marshmallow is a lot like making love to a beautiful woman:
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