S'mores

Ingredients

• 4 large marshmallows, Jet-Puffed traditional; or artisan marshmallows for the gourmet version
• 8 graham cracker squares, Honey Maid honey graham, or cinnamon or chocolate variety
• 4 pieces milk chocolate, Hershey's bar broken into single segments, at room temperature or slightly warm

Method

1. 1
   Build or locate a campfire and allow it to burn down to glowing embers. The embers provide even radiant heat; open flame chars the exterior instantly and leaves the interior cold. Skewer one large marshmallow on a stick or long fork, positioning it 10–15 cm above the embers, not the flame.
2. 2
   Rotate the marshmallow slowly and continuously over the embers. This is where the dish lives or dies: patience and constant rotation are the only path to a uniformly golden-brown, slightly puffed exterior — neglect or haste produces an uneven char on one side and a raw interior on the other. The marshmallow is ready when the entire surface is uniformly golden-brown and the body has visibly puffed.
3. 3
   Lay one graham cracker square on a flat surface. Place the piece of chocolate on it. Slide the roasted marshmallow off the skewer onto the chocolate, press the second graham cracker square firmly on top, and compress the assembly gently. The marshmallow's heat will begin to melt the chocolate against it. Eat immediately: the exterior of the marshmallow is slightly crispy, the interior molten, the chocolate half-melted, and the graham cracker provides structural crunch.