S'more Summer

S'mores are both a favorite treat and a favorite way to cap off a day of camping either in the woods or in our own backyard.

I think the best guide to the s'more is Hamilton "Ham" Porter of The Sandlot, a classic go-to movie in our house.  So, I'll let Ham take the lead and I'll add in just a few little secrets of the family s'more trade.

"These are s'mores stuff."

There are some things that are just as good, if not better, generic as they are brand name, but s'mores stuff are not those things.  Jet-Puffed and Hershey's are the only way to go and Honey Maid is a must.  An extra special touch to our s'mores is Cinnamon graham crackers.  The cinnamon-sugar coating on these graham crackers adds a touch more sweet and crunch to complete the perfect s'more.

"First, you take the graham.  You stick the chocolate on the graham.  Then you roast the mallow.  When the mallow's flaming, you stick it on the chocolate."

This, sadly, is where I have to disagree with Ham.  The roasting of the mallow is a careful process, almost a challenge, to get the perfectly puffed and golden-toned marshmallow.  The flame-out is avoided at all costs.  Even though a microwave has served as substitute many a time in my dorms, nothing compares to the campfire.  After the flames have died down a bit we find, and sometimes fight for, a pocket of hot coals that will slowly but surely roast the mallows to a crisp blonde outside and ooey-gooey inside.
But, I am a fan of Ham's s'more plan.  There's nothing worse than having the perfect mallow slip off the roasting stick as you scramble to get the graham cracker and chocolate together.  So, like Ham, I always have the graham and chocolate ready and waiting before the mallow roasting begins.

"Then you cover it with the other end."

"And then you stuff.  Kind of messy but good!"
...very very good :)