The first known printed recipe for what today is known as s’mores — short for “some more” — appeared in the 1927 hand book Tramping and Trailing with the Girl Scouts.
Since that time there have been numerous variations of the campfire favourite, but the classic recipe includes graham crackers, milk chocolate and marshmallows. Gourmet s’mores tend to be more exotic with ingredients ranging from peanut butter and banana to coconut, salted caramel and Nutella — while true gourmands will also want to make their own ingredients. But there’s really no replacement for the real deal, factory-made marshmallows and graham cracker version made popular over the past nine decades.
In fact, the traditional recipe is so iconic Aug. 10 is celebrated as National S’mores Day in the U.S. It was also popular with a former college roommate who, after a night out, would pull a chair up to our stove, turn on the broiler and pull out the marshmallows, chocolate and graham crackers. But for the less medicinally inclined, here’s a traditional s’mores recipe.
Ingredients:
- Graham crackers
- Plain milk chocolate broken into squares
- Large marshmallows
- Long metal skewers or wood sticks
- Campfire
Directions for one s’more:
- Break a large graham cracker in half creating two pieces and cover one in squares of chocolate. Place one or two marshmallows on a stick or skewer and place over a campfire until they’re toasted. Just what that looks like is up to the person eating the s’more.
- Once the marshmallow is toasted — or burned — lay it on the graham cracker with the chocolate and after placing the second half on top, carefully pull the stick out. Hint: Let the s’more sit for several seconds before eating to avoid burns.
