S'mores: Gourmet Treats for Every Occasion
This one-of-a-kind cookbook features 70 luscious ways to revolutionize
s'mores with candy, chocolates, and fruits of every variety.
Published by Gibbs Smith,
it has been featured on radio and TV shows
all across the country.
Buy now - or for photos, recipes, events a recipe content, and more, see the official
S'mores web site!
Sample Recipe: Simple Mint
Mint lovers, start melting! This mint medley features velvety Andes
mints and a crispy mint cookie.
3 to 4 Andes mints
1/2 graham cracker
1 crispy mint cookie (Thin Mint, Mint Oreo, Mint Brussels,
Unwrap mints and melt them on the graham cracker (see page 10).
Roast the marshmallow. Once the chocolate has melted, remove
graham cracker from the heat and top with roasted marshmallow
and mint cookie.
Note: The Andes mint is the nobility of the mint world. With its creamy
consistency, high meltability, and luscious flavor, the Andes mint can
be incorporated into almost any s'more for unbelievable results. For a
stronger flavor of fresh peppermint, swap out the Andes mints for two
squares of a delicious After Eight candy bar.
Sample Recipe: Chocolate Raspberry Croissant
Chocolate croissants are good. S'more croissants are way better.
1 plain croissant
Fresh raspberries to taste
Cut croissant lengthwise, making the bottom half thinner than the top
half. Arrange the chocolate on the bottom half of the croissant
and melt (see page 10). Happily, the butter in the pastry will
keep it from burning. Roast the marshmallow. Once the chocolate has melted,
remove croissant from heat and press raspberries into the chocolate. Top
with roasted marshmallow and the top half of the croissant.
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How to Make S'mores
It's not just a matter of adding new ingredients. That's a big
part of it, of course, but the real key to unbelievable s'mores
is melting those ingredients. And that's a step that needs some
Though we all associate s'mores with campfires, you can make the
recipes in this book without exposing even a fingernail to the
wilderness. Barbecues, fireplaces, home s'more makers, ovens, and
stovetops can deliver the same goods as a stick and a fire pit.
So whatever your preferred cooking arrangement, read on to get
all the tips and tricks you'll need to make sublime s'mores.
Choosing Your Ingredients
If you're going to make a specific s'more for a specific occasion,
well, this one's a no-brainer. Pick your recipe and buy the ingredients.
For parties and camping trips, however, I'd highly recommend the
Buffet Experience. It can be momentous, even life-changingespecially
for those who never dreamed such a thing could exist. Imagine surprising
your hardened, unsuspecting campfire cronies with an eye-popping
spread of chocolates, sliced fruits, and outrageous toppings, bathed
in the flickering light of a propane lantern. Your friends are
guaranteed to love you forever and might very well cry with joy.
The best way to plan your buffet is to flip through this book,
note the recipes you'd most like to try, and make a list of ingredients.
Your budget may dictate how much you buy, but I'd recommend choosing
enough ingredients to make at least a few different kinds of s'mores.
Be sure to consider the melting factor when purchasing your chocolatesit's
very tempting to save some money by grabbing those giant, thick
versions of your favorite candy bars, but keep in mind that if
you like melted chocolateand we will dwell deeply on melted chocolateyou
will have difficulty with these monster-sized treats. On the other
hand, some people prefer their chocolate unmelted, so there's no
harm in stocking up on both slender and substantial candy bars
when choosing your chocolate.
When it comes to marshmallows, nothing roasts so well as your
standard store-bought varieties. In addition to the regular
white puff, in some grocery stores you can also find marshmallows
coated in toasted coconut (deliciously paired with melted caramel
in my Roasty-Toasty recipe, page 70).
However, you can add some beautiful color and interesting flavor
to your s'mores by using hand-made marshmallows, now available
from many specialty food stores and candy shopsand their web sites.
These cube-shaped confections feature flavors such as raspberry,
banana, and chocolate, and are usually bigger than standard marshmallows.
Their shape and size can make them difficult to roast thoroughly,
so I like to cut them in half before roasting, or use a metal cooking
rod to ensure the centers get gooey. Because these specialty
marshmallows can be expensive and hard to find, I have not used
them in many of my recipesbut if you have them, feel free to use
them in place of regular marshmallows. You will spot them
in photos throughout this book.
As for graham crackers, use any kind you like. The cinnamon and
chocolate varieties taste almost identical to regular honey grahams
when used in s'mores, but they do look quite prettyso you can
use them whenever you want a fancier presentation. For an extra
bit of chocolate, you can also try topping your s'mores with chocolate-dipped
graham crackers instead of plain ones.
You're Going to Take All That Camping?
Folks today have numerous and conflicting ideas about what camping
is and should be. Clearly some campers must still eat nothing but
oatmeal and ramen noodles, because after hearing about some of
my recipes, a few people have looked at me blankly and asked, "You're
going to take all that camping?" Well, suresome of my
camping friends eat better around the fire than I do at home! We
all believe in eating well in the woods, and that includes great
While some of the recipes in this book may be too much for the
oatmeal-ramen type of camper, almost everyone should be able to
make several s'more varieties using ingredients that they would
normally bring on any camping trip. Some of the easiest and tastiest
s'mores contain nothing more exotic than fresh or dried fruit.
It's also easy to replace plain milk chocolate with your favorite
candy bar, or graham crackers with cookies. So don't worrys'mores
are for everyone!
Setting Up Your Buffet
Once you're ready to make a night of it, pick a convenient spot
and arrange your ingredients. It usually works best to use a well-lighted
table a short distance from the fire so that buffet visitors can
choose their ingredients without tripping over roasters and sticks.
Using a table also keeps the ingredients orderly and out of the
grime; you can stash ingredients in different people's laps around
the fire, but this lazier arrangement often leads to common s'more
afflictions, such as the Unspeakably Broken Grahams, the Suspiciously
Vanishing Chocolate Bar, and the dreaded Dirt-Encrusted Marshmallow
If all this sounds too cumbersome, just make s'mores indoors or
during the day. Sure, you'll lose some atmosphere, but you'll also
eliminate many of the challenges that can besiege a customary campfire.
Cooking Your S'mores
One of the biggest and most disappointing lies I've ever heard
was that a hot marshmallow will melt a piece of chocolate. This
is patently untrue. A hot marshmallow will create a microlayer
of warmth between it and a cold, hard chocolate bar, but that's
about it. It's a crime, and so I offer a lot of melting tips in
this book. While s'mores are still tasty with unmelted chocolate,
I believe that the meltiness of a s'more is just as important as
its exciting ingredients. So I'll go through the melting techniques
for each heat sourcefire, barbecue grill, oven, fireplace, s'more
kit/stovetop, and microwaveto set you on the course to truly gooey
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