The Secret of Perfect Marshmallows
The perfect marshmallow is, of course, golden-brown toasted and melted through to the center. If you prefer them charred, simply set them on fire (you charcoal-eating heathen).
- Choose your marshmallow. The standard sized ones are standard for a reason. The large ones are significantly more challenging to get toasted through, and may need to be eaten in two steps; the outside first, and then repeat all toasting steps for the inside half. Mini marshmallows mostly just burn or disintigrate, and are better for other purposes.
- Spear the marshmallow on a toasting fork or convenient stick, where the stick pierces through completely and out the other end by about a quarter inch. Only toast one marshmallow at a time; it provides best results. Two on a toasting fork is technically possible, with the correct spot in the coals, but this is harder to identify for beginners.
- Find the perfect toasting spot. This is a spot where there is no flame, or only minimal flame, but a red-hot coal on the edge of the fire, with a slightly cooler spot behind it. Position the marshmallow so that it sits in the cool spot, slightly further in than the hot coal, as if you are only toasting the backside. The forward side, nearer the fire, will take care of itself. This is to ensure an even toasting all the way front to back.
- Make sure to hold the stick horizontally. Tipped too far forward, and the marshmallow will fall into the fire. Tipped too far back, and it will slip and slide back down the stick and lose its position relative to the coal from the previous step. If you must tilt, err in the favor of tilted very slightly towards you, while paying attention to the one hot coal.
- Keep rotating the marshmallow. Slowly, but steadily, turning about a quarter turn every 5-10 seconds.
- When the marshmallow begins to sag, speed up the turning, just enough to keep it from sliding right off. Allow it to continue to toast until a soft golden brown all over, and where it barely seems to be holding onto the stick.
- As near as possible, without going over, to the point where there is not enough solid matter remaining in the marshmallow to remain on the stick at all, apply swiftly to mouth or s'more. It helps greatly to have the s'more prepped ahead of time, or by a friend.
- To apply the marshmallow to a s'more, place the whole thing on the bottom cracker, stick and all. Smash down with the top cracker, and pull the stick out in one yank. If you've toasted the marshmallow all the way through, it will come out almost clean.
- Traditional s'mores are graham crackers with milk chocolate bar squares. Variants include using cinnamon grahams or chocolate grahams instead of regular; or replacing the chocolate with dark chocolate, a peanut butter cup, or a sliced seasonal fruit (strawberries or peaches are good). Experiment and find your own favorite!
- Repeat until sick of marshmallows.
S'mores and Other Ways to Make Them
A more organized list of some s'mores tips from the marshmallow-toasting guide. A s'more consists of three things: a graham cracker, some chocolate, and a marshmallow. These are supposed to be hot, messy, and crumbly, and should be eaten outside with at minimum a napkin, but more probably a hose spout, available for cleanup, in two bites or less if at all possible.
- Crackers: Traditionally, graham crackers. Can use any available flavor of graham crackers; there are many. Chocolate and cinnamon are both delightful.
- Chocolate: Chocolate comes in many forms. Milk chocolate bars are the most popular, but dark chocolate bars or peanut butter cups also work delightfully.
- Marshmallow: See above guide for the perfectly toasted marshmallow, and how to apply it :)
Variations for Dietary Reasons
- Gluten free? Gluten free graham crackers should be available in most reputable grocery stores.
- Vegan? Not sure what to do about the crackers; maybe make or find your own favorite vegan cookie recipe and use that. Oreos, according to urban legend, are so made up of artifical ingredients that they're technically vegan, and make a delightful replacement for chocolate bars.
- Can't do chocolate? White chocolate is the obvious choice, but depending on the reason, a slice of fresh in-season fruit will do nicely. Strawberries or peaches are good if they're local.
- Too messy, or on the go? Try tossing together either Teddy Grahams crackers or Golden Grahams cereal, chocolate chips or M+Ms, and mini marshmallows. Not quite the same effect, but better for smaller fingers or more mess-sensitive folks.
Foil Roasting
Wrap it, and forget about it for a while.
- Potatoes: Red potatoes are less likely to have inedibly tough skin after being roasted, but any potato will do. Wrap in foil, bury in a hot coal bed, and roast for 30-40 minutes. Remove, unwrap partially, and eat like a burrito. Recommended with butter and salt. Toss any charred bits or overcooked skins back into the fire.
- Eggs: These don't even need foil. Tuck whole raw eggs about 2/3rds of the way into hot ash, leaving a little shell peeking out. Leave them for 8-10 minutes (or slightly less if you prefer soft-boiled texture) before removing from fire. Shell and eat immediately, throwing shells back into the fire.
- Onions: Wrap a whole raw onion in foil, and bury in hot coals. Leave for 25-35 minutes, until brown and carmelized, and eat the whole thing like an apple.
- Apples: Wrap whole raw apple in foil, and bury in hot coals. Bake for 30-40 minutes, until hot through, before removing. Delightful to eat whole like you would a raw apple, or slice open, scoop out core, and eat with cinnamon sugar.
- Corn: Take whole cobs of corn with the shuck still on; wrap in foil, and bury in hot coals. Roast for 20-30 minutes before removing. Eat plain or with butter.
- "Hobos" - PREP AHEAD OF TIME: Mix together together a scoop each of browned ground meat, cubed potatoes, frozen mixed vegetables, chopped onion, and grated or finely diced butter. Season with salt and pepper, and wrap all together in foil in a long burrito-like shape (not too fat in the middle; it won't cook through). These do well being frozen ahead for use later. Roast in hot coals for 40 minutes to an hour, split like a baked potato, and eat with face from the cut (or with a fork if you're being fancy).
Seasoning tips: just have a whole stick of butter on hand to rub on things like a crayon, leaving the melt behind and passing the butter stick along.