…let me count the ways!
Take all of the ingredients in a s’more individually and if you ask me they aren’t anything spectacular. Graham crackers – eh, they are OK. Marshmallows – sweet and chalky, then mushy, and finally sticky. Chocolate – well, OK chocolate is great but I am not sure the standard Hershey’s chocolate bar would be my first choice if I’m going to splurge on calories. But you put all those ingredients together and something magical happens! I am pretty sure it has something to do with the amount of effort it takes to toast the marshmallow just to your liking and the science that goes in to how the warm marshmallow melts the chocolate not too much but JUST right. Anyone who has ever tried an “indoor s’more” in the microwave knows what I am talking about here-you just can’t duplicate the toasty goodness of a campfire s’more.
While I am sure there are many of you that are s’more purists, I thought I would share some tasty variations on the s’more that you might enjoy:
Use Kraft Jet-Puffed Toasted Coconut marshmallows and Hershey’s with Almonds, Graham Crackers
Same marshmallows and grahams with Hershey’s Dark Chocolate
Chocolate Grahams, regular marshmallow, York peppermint patty.
Honey graham crackers, strawberry jam, regular marshmallow, Hershey’s white chocolate.
The Lazy Man:
Moonpie roasted on a stick. (As good as it is easy!)
1/2 ounce Chocolate syrup
1/2 ounce cream or half and half
1/4 ounce Bailey’s
1/2 ounce Marshmallow Vodka
Pour syrup in bottom of glass, mix remaining liquids in a shaker with ice and pour. Top with mini marshmallows. If you really want to get fancy you can rim the glass with chocolate syrip dipped in crushed graham crackers.
That’s all I have for now. What is your favorite way to make a s’more?
Great variations, threw a link to this in the comments of one of the infographics on my site, dedicated to the art and science of s’mores! http://justyouraveragehiker.com/2013/05/08/infographic-the-art-and-science-of-smores/
Aunt Peggy says to push a Rolo candy inside the marshmallow before toasting for a wonderful “inside-out” smore! We will sure have to try it out!