On Friday, I went out and bought a bag of marshmallows, a box of graham crackers, and a bar of Hershey's Milk Chocolate, since A CERTAIN PERSON was going to make s'mores with me, but THAT CERTAIN PERSON had to run to get her train, leaving the s'mores unmade. So I took this opportunity to experiment with two types of indoor s'mores.
For the first s'more, I placed a marshmallow on one half of a graham cracker, put a block of the chocolate on top, and put the other half of the graham cracker on top. I then placed the whole shebang in the toaster oven, set at 300 degrees, and baked for around three minutes. I must say, the result was no fun at all -- the chocolate melted and made a gooey mess; the graham cracker burned my fingers; and worst of all, the marshmallow didn't melt, but rather just got a wee bit soft. In sum: totally unsatisfactory.
For the next s'more, I put the marshmallow on a long fork, turned on the stove burner, and toasted the marshmallow. (I have a gas stove, but I used to toast marshmallows over my parents' electric range when I was a kid.) The only problem was that toasting a marshmallow over a gas stove makes the marshmallow hotter than when you toast it over a bonfire, presumably because the marshmallow is closer to the flame, so that the marshmallow kept bursting into flames. But all was well, as I quickly lapsed into the old Girl Scout trick of blowing the marshmallow out. Once the marshmallow was toasted to a nice black/brown, I put it between the graham crackers with the chocolate. Mmmmmmm -- nearly perfect s'morey goodness.
The verdict: the stove method wins, no contest.
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3 comments:
You neglected to try my method, which is: put the marshmallow on one graham cracker, place in toaster oven, and toast to golden brown. Take it out and then top it with the chocolate and the other graham cracker. Duh.
Well, I will try it about report back.
Damn, now I really want a s'more. I have had no dinner and am getting desperate.
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