Getting scientific about s’mores

I can and will use any excuse to make s’mores. It’s winter time? Well, I should sit by a nice fire and roast some marshmallows. It’s summer? The perfect time for camping, campfires, and making s’mores outdoors. I adore chocolate in any form, but the funny thing is, I’ve never been crazy about graham crackers or marshmallows on their own. But when it all comes together in melty, messy gooeyness, there’s no comparison to anything else. 

Roasting technique

 Jan and I recently camped with our friends Ken and Amy at the Dorabelle campground in Shaver Lake. While Jan was busy putting together all the ingredients for our feast of steak tacos, Spanish rice, and refried beans, I was doing my part: getting out the two-pronged skewers reserved specifically for the task of roasting marshmallows over a fire. 

Now, I had to endure a bit of teasing for the degree of seriousness of which I took the s’more-making, and luckily Ken appreciated my scientific approach. Everyone laughed as I demonstrated my technique. I got out two graham cracker squares, placed two squares of Hershey’s Special Dark on top of one, and placed the graham crackers over the bbq grate part of the fire pit. While my chocolate was melting, two marshmallows were skewered and slowly roasted. Just before the marshmallows were so hot inside they were ready to melt off the skewers, I placed them on top of my graham cracker with melting chocolate, covered with the other graham cracker, and removed the skewer. 

Ken still needs some practice

 Of course I got chocolate and marshmallow everywhere in the process, but my s’more was amazing. Everybody else joined in making s’mores, but they went more for the set-the-marshmallow-on-fire and char the graham cracker approach. My method took a bit more patience and wasn’t so satisfying for pyromanics, but either way, I’m dreaming about the next campfire.

5 thoughts on “Getting scientific about s’mores

  1. Practice what? That smore was Awesome, with a capital “A”. Yeah, thats right I busted out the upper case!

    1. The burn-level of marshmallows is like the debate about how cooked a “medium” steak is and at what level you get the best flavor, and it all amounts to personal preference. I take back my comment about Ken needing practice making smores, his was awesome too!

  2. It depends on how long you roast it! If you simply allow it to warm up, it is still a marshmallow after roasting, so it is a physical change.

    If you like it crispy and burnt, it is a chemical change because it starts off white and then it eventually melts and the form starts to be in a different form. It causes oxidation, a chemical process were some of the marshmallow was burnt and was sent into the air.

    Read more:

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