The key is to heat up your marshmallows just right—but what that means exactly is often a controversial point of discussion around the campfire. If you like your white fluffy treats burned to a crisp and still cold on the inside, that’s your prerogative. On the other hand, if you prefer the warm gooeyness of a perfectly chocolatey s’more, you can use science to make it happen. Similarly to cooking meat, you want to make sure the inside gets warm before the outside burns. After all, it’s the gooey center of the white fluff that makes a s’more so delightful, and this is exactly what this cooking method accomplishes. First, the relatively low heat (90 to 95 degrees Fahrenheit) breaks down the gelatin in the marshmallow almost immediately. The temperature also expands the air pockets within the sugary treat, making it larger and softer as it warms, turning the center into a sweet goo. Lastly, heat breaks the bounds linking fructose and glucose molecules to sugar, allowing the marshmallow to expand further and develop more nuanced flavors. Next, when the marshmallow starts to puff up, move it closer to the fire. You want to place it where the tips of the flames may only lick at the mallow, not engulf it. At a temperature nearing 250 degrees, the Maillard reaction will kick off. This chemical process occurs when the amino acids from the gelatin and heated sugar interact, causing the exterior of the marshmallow to start browning and a developing toasty flavor. At this point, your treat may start to sag or spin around your roasting stick. This means that it’s perfectly soft on the inside and it’s time to caramelize the outside for that subtle crispiness around the edges. This means it’s time to move your mallow next to the hotter base of the flame or nearer the hot coals where the caramelization process can occur at temperatures around 320 degrees. As sugar breaks down under heat and you see your treat begin to bubble and brown even more, new compounds will arise, resulting in an even darker exterior. When you release the warm white fluff, the milk chocolate will soften quickly. If you, like Gaine, prefer your chocolate to fight back when you bite into it, let your marshmallow cool for 20 seconds before transferring it from your roasting stick. You can also get this crunch more easly by opting for dark chocolate. This variety has a higher melting point (around 110 to 115 degrees) due to its lower fat and sugar content. This allows it to stay solid for longer. When the exterior turns a dappled medium to dark brown, it’s s’mores time. Finally, after you’ve given the mallow a few seconds to cool to ensure you won’t burn your mouth, chow down and enjoy. And keep some napkins handy to clean up the sticky, chocolatey mess. You can also add to the classic by swiping a spoonful of peanut butter, jam, or hazelnut spread onto your graham crackers before adding the marshmallow. Alternatively, swap the graham crackers for chocolate chip cookies, fudge-covered graham crackers that negate the need for extra chocolate (or add even more), or my favorite cookie swap: chocolate peanut-butter cookies like Girl Scout’s Tagalongs. Needless to say, the possibilities are endless, especially given the abundance of vegan, gluten-free, and allergen-friendly s’mores ingredients. And as long as your marshmallow doesn’t turn into a bunch of burnt sugar, you can enjoy this delicious outdoorsy treat however you like.
