The junior kitchen family went camping in Kentucky recently and we had the ultimate camp food dessert: S’mores. This tried and true recipe that Kitchen Mom fondly remembered from Girl Scout camping trips was a new treat for the kids, and Kitchen Dad, who claims to be the expert camper but somehow survived four decades without ever once making the best open-flame dessert ever.
The nice folks at Kroger’s Grocery had a table set up with everything needed to make S’mores, but just in case you forget the recipe it’s available on the bag of marshmallows, the box of graham crackers and inside the package of Hershey bars.
Ingredients for Classic S’mores:
- 4 Honey Maid honey graham crackers, broken in half (8 squares)
- 1 (1.55 oz.) Hershey’s Milk chocolate Bar, quartered
- 4 Jet-Puffed Marshmallows
- A summer night.
- A fire.
Find an outdoor spot on the summer night, add one fire (safely). Top four of the graham squares with 1 chocolate piece; set aside.
Toast 4 marshmallows over hot campfire or grill using a long handled fork (or find a long stick). Toasting is best done in crevices between glowing embers – just hot enough that the marshmallow browns and begins to bubble while being slowly rotated.
There are those outdoor chefs who will disagree with this practice, who either think of bubbling as “overdone” or that the real pleasure is in scorching the marshmallow to the point of blackness. They are both wrong.
Supervise the kids if they are toasting the marshmallows. But not too much. Laugh when the 4-year-old catches his marshmallow on fire. But not too hard.
Use a second fork (or a relatively clean stick, or graham cracker fragment) to carefully slide 1 marshmallow onto each chocolate-topped graham square.
Cover each with a second graham square to make a sandwich
Dirty fingernails for the under-seven set are totally excusable when camping.