S'mores

Before You Start

Embers, not flames, and constant rotation. A burnt marshmallow with a cold centre is the standard mistake.

Warm the chocolate near the fire first so it melts on contact.

Indoors, toast marshmallows under a hot grill for 90 seconds, or with a kitchen blowtorch.

Cooking S'mores

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1. Let the fire burn down to glowing embers. Flames char the outside of a marshmallow before the inside has warmed.

   Mark done

2. Lay a square of chocolate on each of eight cracker halves and set them somewhere warm nearby, close enough to soften slightly.

   Mark done

3. Thread a marshmallow onto a long skewer or a green stick.

   Mark done

4. Hold it about 15 cm above the embers, not in the flames, and rotate it slowly and continuously.

   Mark done

5. After 60 to 90 seconds the surface will be evenly golden brown and the marshmallow will start to sag on the stick. That sag is the signal.

   Mark done Start 60 sec timer

6. Set the hot marshmallow on the chocolate and cap it with a second cracker half.

   Mark done

7. Press down gently and pull the skewer out through the side.

   Mark done

8. Wait 30 seconds for the chocolate to melt into the marshmallow, then eat. For the variations, spread the cracker with peanut butter, add sliced strawberries or banana or a pinch of flaky sea salt before the marshmallow goes on, or use dark chocolate or salted caramel bars in place of the milk chocolate.

   Mark done

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After You've Cooked It

Assemble and eat immediately. Nothing about a s'more survives storage.

Serving S'mores

• Hot chocolate or coffee
• A campfire
• Bourbon, for the adults

S'mores Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.