No camping trip would be complete, especially with children, without the campfire classic “S’mores”.  Although many adults would say “Oh no, not me, I’ll just make one for the kids”, take a good look; long after the children have left the campfire the adults are still hanging around recounting endless camping stories from their youth and chowing down on those long forgotten gooey treats. 

 

The origin of S'mores dates back to the 1920's where it is believed the recipe was first discovered by the Girl Scouts.  S'more folklore suggests that they got their name right by the campfire.  After eating one, the young campers chanted "gimme some more! gimme some more!".

 

S’mores have become so popular that August 10th of each year has even been designated as National S’mores Day and while not an official National Holiday declared by Congress it is still a day to be celebrated by children and adult alike.  Of course S’mores can be enjoyed at all times of the year and in all places.  I find they are especially good around a campfire built while the snow is still on the ground.

 

The classic S’more recipe is quite simple:

 

Ingredients:
* Chocolate candy bar (Hershey’s plain is best because the squares are divided and not to thick)
* Honey Graham crackers
* Marshmallows (large)
Instructions:
* Break off two squares of graham cracker
* Place a piece of chocolate on one of the graham cracker squares and set aside
* Toast a marshmallow over the campfire
* Place the toasted marshmallow on top of the chocolate and graham cracker stack
* Immediately top with the second graham cracker square and press lightly to melt
* Eat, savor and enjoy!

 

I believe that the key to a great S’more is found in the toasting of the marshmallow.  It should be done slowly and patiently, and preferably over an open fire, until the marshmallow is golden brown on all sides.  This method will insure a creamy center.  When working with children, where patience is not high on the agenda, the flaming black marshmallow seems to be more to their liking as it gets the S’more to the mouth much faster.

 

The true purist or maybe those individuals working with Girl Scouts or other groups who require a project may elect to make their own marshmallows and graham crackers.  The recipes listed below are not difficult and are fun to do with children in preparation to your camping trip. 

 

Making your own marshmallows:
* 1/4 cup cornstarch
* 1/3 cup confectioners sugar
* 1 envelope unflavored gelatin
* 1/3 cup water
* 2/3 cup granulated sugar
* 1/2 cup light corn syrup
* Pinch of salt
* 1 teaspoon vanilla extract
*
1. Sift the cornstarch and confectioners sugar into a bowl.  Lightly grease an 8×8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture onto it (set the rremaining cornstarch-and-sugar mixture aside).  Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.


2. Using a small saucepan, sprinkle the gelatin into the water and allow to soak for five minutes.  Add the granulated sugar and stir over a low heat until the gelatin and sugar dissolve.


3. In a large bowl, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.


4. Spread the fluffy mixture in the prepared pan and smooth the top.  Leave for two hours or until set.
5. With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges.  Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it.  Cut each quarter into nine pieces and roll each one in the starch and sugar.


6. Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly.  Store in an airtight container; the marshmallows will keep for a month.

 

Making you own Graham Crackers:
1/2 cup all-purpose flour
1 1/4 cups whole-wheat flour
1/2 cup light rye flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) cold butter, cut into pea-size bits
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract

 

Set the oven rack in the middle of the oven and preheat the oven to 350 F.  In a food processor or large bowl, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon.  Add the cold butter and mix or process until the mixture resembles coarse meal.  Add the honey, molasses, water, and vanilla.  Mix until the dough comes together in a ball.
Place the dough between 2 sheets of waxed paper or plastic wrap and roll the dough to a thickness of 1/2-inch.  Chill for 1 hour or until firm.  Remove plastic wrap, lightly flour the dough and roll to a thickness of 1/8-inch.  With a sharp knife or cookie cutter, cut into 2-inch squares.  Arrange the cracker squares on a nonstick or parchment lined cookie sheets.  With a fork, prick several holes in each cracker and bake for 10 minutes.  Rotate, and bake about 7 more minutes, until lightly browned at the edges.  Remove from the oven and let cool in the pan.

 

Enjoy your S’mores and remember to celebrate National S’more Day on August 10th. or any time you go camping. 

Till Next Time

Eric

 

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