Secrets of the best S’Mores

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We’ve started an annual holiday tradition: invite some friends over, light up a fire, and roast s’mores. Last year I shared a recipe for making homemade peppermint marshmallows, but this year I thought I’d share some tips that don’t involve any extra steps. And to be honest, we discovered we really liked the way jet-puffed marshmallows roast best, and prefer the homemade ones in hot cocoa.

All you need for the perfect s’more are good coals for indirect heat (which means a fire that’s had some time to burn), long sticks, a little patience, and a variety of toppings.

We used Snappers—which are available at Target—after the company had sent over a box of samples and we realized their clusters of pretzels and chocolate are perfect for this. The brand started making clusters of caramel or peanut butter with chocolate and pretzels (a little like a chocolate turtle), and just started offering holiday flavors, too: Dark Chocolate Peppermint, Mint Chocolate Cinnamon Caramel, and Dark Chocolate Caramel Fudge. (See below to win a selection.)

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Aron ordered a new set of extendable roasting sticks like the ones he had as a kid and we set up a station with Snappers, marshmallows, and graham crackers. Egg Nog and mulled wine or cider, optional.

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I couldn’t decide whether I liked the new peppermint flavor or the caramel sea salt best and kept switching between the two.

In fact, at one point I ditched the graham cracker and just used a Snapper. You get a little melted chocolate on your fingers, but the pretzel cluster works as a base for the marshmallow, and the flavor and texture ratios are perfect!

Smores

Some people claim to prefer marshmallows with black bits, but I’ve always doubted the claim. Any of you out there? Is it nostalgia for marshmallows dropped into the fire as a young camper?

If you’re like me and you want one that’s evenly toasted all around, and well-melted throughout, the key ingredients are patience and indirect heat.

Look to the edge of the fire or anywhere you have an air gap near lit coals to start. Find your spot and make sure the marshmallow is not touching anything, with an even distance from any sources of heat around it. I like to look for something against which to lean the other end of my stick (here, I’m using the grill); this helps keep my placement steady and consistent while I twist the end. Spin slowly and watch for smoke. If it starts to smoke a bit, make sure it’s not burning and know you’re almost done. One more rotation is likely all you need.

I posted a video on Instagram showing the technique. I sped up 1-minute and 10 seconds to 8 seconds. Note that it is golden brown, which may look undercooked. But because it was cooked slowly, it will be perfectly melted throughout. If you pull and only the outer casing comes off, look for a spot in the fire that’s a bit cooler and go slower. It may take a little (delicious) trial and error.

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roasting

Perfect!

But obviously we all have our preferences. Hudson only wanted the very top of his toasted. (He also could only tolerated standing close to the fire with sunglasses on.)

How do you like yours? 

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Giveaway: Snappers is giving away a variety of Snappers® snacks (flavors like Pretzel, Peanut Butter, and Dark Chocolate Sea Salt Caramel, as well as holiday flavors like Dark Chocolate Caramel Fudge Snappers, Dark Chocolate Peppermint Snappers, and Milk Chocolate Cinnamon Caramel Snappers), valued at $75, to one lucky reader. Leave a comment before Thursday 12am PST to be entered to win. A winner will be selected using Random.org. Open through Thursday 12am PST.

P.S. Homemade peppermint marshmallows.

This post is sponsored by Snappers®, a 100-year-old tradition from gourmet chocolatier Edward Marc. Follow @SnappersSnack on Instagram, Facebook, and Twitter. Share your holiday Snappers recipes #HolidaySnappers and #SnappersSnacks. 

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