
Ingredients for S'mores
12 sheets unbroken graham cracker
1 bag marshmallows, medium or large
6 1.55oz Hershey’s chocolate bars (milk, semi-sweet, or dark)
Ingredients for Toppings (optional)
1 tsp powdered sugar (per s’more)
1 tsp caramel sauce (per s’more)
Items You'll Need
Camping skewers
Plenty of napkins!
Over the Campfire:
Get your campfire fired up. Regular old fresh flames are how you wind up with burnt marshmallows; once those crackling embers have aged enough to glow bright red, conditions should be set for prime s’mores.
The bedrock of any great s’more is one full sheet of crunchy graham cracker. Snap those crackers in half lengthwise, then set them aside on a sheet of aluminum foil or a plate near the fire. Break your chocolate bar in half too; if you’re using Hershey’s chocolate, a full half of the bar will serve you well. Place one half-bar onto one graham cracker chunk per s’more.
Time to roast marshmallows! Using a handy s’mores-ready skewer rod, dangle your sugary puff just above or within the flames. Here’s your goal: toasting rather than catching fire. Rotate the marshmallow to brown it evenly on all sides.
Choose one topped graham cracker to be your bottom piece, and grace it with your roasted marshmallow. Dollop in caramel sauce, if desired. Clamshell it with the second topped cracker, extract your skewer, dust with powdered sugar, and enjoy! (The shelf life is decent, but these really are best served hot.)
Source: bbqguys.com