I realize I was pretty fortunate to go to summer camp. At least that’s what my parents kept telling me when I was a youngster. Then again, they seemed to have a pretty good time back home while I was away.
Come to think of it, I’m not really sure who got the better end of that deal.
One thing I knew for sure, I was having S’mores around a camp fire and they weren’t. I don’t think…
For anyone who just arrived on this planet, S’mores are a traditional campfire dessert favorite, simply constructed of a large marshmallow (on a stick) roasted (usually burnt) over an open flame (aka campfire) and sandwiched between two panels of graham cracker and a square (or two) of Hershey’s® milk chocolate, which melted in nicely.
It was ooohey, gooey deliciousness.
Child campers are drawn to these treats like bears to a garbage dump.
S’mores are still as popular as ever, and to prove it, from late spring through fall, when you come across marshmallows in the grocery aisle, you’ll no doubt see boxes of graham crackers and stacks of Hershey’s® chocolate bars right next to them.
Like a hot fudge sundae, I don’t know if you can ever improve the classic S’more.
You can reinvent them for the adults, however.
The basic components of graham cracker, chocolate and marshmallow (the marshmallows are the vanilla addition to the composition) have been a wildly successful flavor combination used by pastry chefs for decades.
Depending on how faithful you want to be to the original S’more, there are some permissible variables pastry chefs take liberties with. About the only constant is the graham cracker. The chocolate component can be anything from fudge to cake to pudding, and the marshmallows can be anything from meringue (which is quite close to a marshmallow) to vanilla custard.
The recipe I’ll share with you is a pretty elegant one and not too complicated. Well, kind of.