A cool recipe for next level S’mores

A cool recipe for next level S'mores

Are you ready to update this campfire classic? Try these tips, just in time for summer.

The quest for a better s’more

My husband and I are in the fourth year of Our Grand Tour, living the dream of a road trip in a 23-foot motorhome. One of our constant obsessions is building a raging campfire and cooking over the coals.

I’ve grilled bacon and flipped flapjacks, roasted pumpkin, and even baked cookies. But when it comes to cooking over a campfire, there’s nothing quite as satisfying as making s’mores.

We even made the marshmallow toast portion of the project a bit of a contest. Who’s technique is best? I turn mine, rotisserie style, to try and achieve that golden hue. It’s all about going in hot and having to blow on the flaming marshmallow every now and then. Whatever happens, we both win.

Over the miles I’ve tried bringing different ingredients to the party, upgrading Graham’s traditional crackers with different cookies, and swapping out the Hershey’s bar for something a little more special. There was mixed success until I found some great ways to take those sticky sweet treats to the next level.

A raised marshmallow

No judgment when you’re ready for your gummy white dollop that goes on a stick to be toasted. But there is a better product. if you can find smashmallow on the shelf, it’s a game changer. (The website says it’s available now from Target.)

Different flavors are available, from Cookie Dough to Candycane. My all time favorite is Cinnamon Churro, but the Toasted Vanilla works well too.

The company’s mission is to deliver a marshmallow like the one you’ll be nostalgic about since childhood, only better. Made from organic sugar and non-GMO ingredients, it delivers intense flavors and gooey goodness.

Fran’s is coming through

Seattle based Fran’s Chocolate is probably best known for its truffles and salted caramel chocolate – President Barak Obama is a huge fan.

Still, this famous chocolatier has a range of spectacular sauces worth exploring. I first came across the dark chocolate sauce when I was camping in the beautiful San Elijo State Park near Encinitas, California, the birthplace of the fish taco and a strong surfing community.

I bought a jar and some early season strawberries and that combination was a winner. Later, I started thinking I wanted to try putting that sauce into the s’mores equation, which is smearing some on graham crackers — Trader Joe’s cinnamon-sugar crackers are the best, but not always available.

No shock. That experiment was an instant hit, as the rich chocolate played with the melted marshmallow. Maybe it was a bit messy, not that I mind licking my fingers in this case.

To a happy summer of making s’mores!

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