Carol Patton / Little Hiker Bird
Roasting a marshmallow is a lot like making love to a beautiful woman:
- First you pry her away from her friends and cup her in the palm of your hand.
- Then, after a quick taster, you gently guide your stick into her making sure she doesn’t fall apart from the spasms.
- After that you don’t rest until the heat of the action makes her start to melt inside, at which point you yank your stick away lest she accuse you of ignoring her blistering warnings
Marshmallow so white it got offended by this joke
I prefer to set my marshmallow on fire on purpose, let it burn long enough to get the center gooey, then blow it out. It makes a tasty marshmallow much quicker if you don’t mind a little burnt marshmallow in there. :P
This, but once I’ve caramelized the exterior by setting it aflame, I slide the toasted bit off and eat it. With the fresh white gooey flesh of the marshmallow exposed, I again set the whole thing aflame, blow it out, and eat the next layer of crispy caramel skin. This method works best with one of those jumbo marshmallows. Once the jumbo marshmallow has been roasted and skinned enough to reach regular size, it gets the chocolate and graham cracker s’mores treatment.
And for a final hot take, only Hershey’s milk chocolate will do for the s’mores. You need that choco umami to balance out the marshmallow sweetness. Fancy expensive chocolates, super dark chocolate, and most European chocolates just cannot make a good s’more.
Correct on the chocolate. And it’s best if the chocolate is near melting temperature so when that warm marshmallow hits it, it melts. Mmmmmmmmmmmmmmmmm!
I do this too, then slide off and eat the outer burned layer, then light the remaining marshmallow again, repeat. The sweet-charred taste of the outer layers are delicious, almost like a smoked caramel.
When you manage to get that perfectly browned toast with the gooey center:
The real secret, in addition to holding near embers instead of over the flame, is once you get that light brown toasty exterior is to slide it off like a glove. You eat that but and then roast it again.
Been there. Like pudding skin, reset and replay.
Ahh yeah, get that disc into that cone
Don’t hold it above the flame. Hold it near the embers at the bottom. For some reason this is secret knowledge that nobody knows.
Lost knowledge of the ancients.
Ahh, I always just light mine on fire. I like the charcoal flavor.
