Friday, July 19, 2024

Making the Perfect S’mores

While our summer months might be scorchers, there’s nothing better than roasting marshmallows around a campfire and the growing anticipation of crafting the best gooey s’more. An introduction to the graham cracker delight may have happened at summer camp or a friend’s sleepover, but where did it really come from?  

Leave it to the French to take the ancient marsh mallow plant and turn it into a sweet treat by adding eggs and sugar to make a version of what we know today as marshmallows. And it’s thanks to the ingenious Girl Scouts of the USA, which first debuted the recipe, that we have our modern-day fireside snack. 

Purists may enjoy the original stack of chocolate and roasted marshmallow between two graham crackers, but the tasty variations you can create are endless. Try the PB&J with peanut butter slathered on one cracker and jelly on the other before the chocolate and marshmallow come together. Or you can simply change up the milk chocolate for peppermint bark or a caramel bar to add a new flavor into the mix. Whatever recipe you choose, make sure not to burn the marshmallow!

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Christie Galeano-DeMott
Christie Galeano-DeMott
Christie is a food lover, travel fanatic, bookworm, Francophile, and she believes art in all its forms is good for the soul. When she’s not writing about the incredible dishes, people and places that capture South Florida's culture and vibe, Christie is irresistibly happy in the company of her husband and a glass of red wine.

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