The Perfect S'more.
The perfect s'more is a subjective thing, but mine has a golden brown (but not burnt) marshmallow that's warm enough to melt the chocolate. Recently, I had an opportunity to do some good old-fashioned s'more making, and I noticed how similar s'more roasting is to glassblowing. Here are my tips for making a perfect s'more:
- Prepare your graham cracker and chocolate before working on the marshmallow (mise en place - it matters) - you won't have any time once the marshmallow is done. As a bonus, setting your chocolate by the fire will warm it up a little.
- Select the right spot in the fire. You want an largish enclosed area of hot coals (not flames); if your heating area is too small, the heat will be too intense. Ideally, find a place where you can apply heat at the back end of the marshmallow (near the stick) - which wouldn't otherwise get heated well.
- Rotate that marshmallow slowly and evenly. A straight stick helps. If you're lucky, you can rest the end of your stick on a log or rock to steady your turning.
- Keep your eyes on that marshmallow. When it gets all floppy, you know the inside is good and soft. Only when that happens should you pull it out of the fire and assemble your s'more.
Tags: glass-art glassblowing