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Photo: Claire Lower
During the summer, people are always trying to get other people to eat outside, or “al fresco,” if you will. And while I’m not above enjoying some Taco Bell in the rose garden (which is what I did last night!), I do think there are some “outdoor foods” that are just as good, if not better, when prepared indoors. One of these foods is s’mores.
Being the edgy, forward-thinker that I am, I’ve always thought that s’mores were bigger than summer, and should and could be enjoyed on a regular ol’ Tuesday. I’ve also always thought that cooking indoors rules, as it is free of bugs and dirt—two things I try to avoid when cooking and eating. But even if those creepy-crawlies and pieces of earth weren’t an issue, your indoor kitchen still has one major advantage when it comes to s’mores: the broiler.
Cutting the ‘mallow in half increases surface area for browning. Photo: Claire Lower
Cooking over a campfire is fun and romantic, but it lacks nuance. The untamed flames make controlling the toastiness of your marshmallow a little challenging, and it makes melting the chocolate—which you cannot skewer on a stick—near impossible (though placing a graham cracker with a piece of chocolate on it near the fire can help melt it).
Under a broiler, your marshmallow browns at a controlled, even rate while your chocolate melts. The broiler also toasts the edges of the graham cracker, which I think is a nice touch. For maximum toastiness and cracker coverage, I recommend slicing your marshmallow in half, lengthwise, before placing it—sticky side down—on the cracker.
Photo: Claire Lower
Two words of caution: constant vigilance. Depending on how high your broiler is set, and how close your s’mores are to the heating element, the browning and melting can happen extremely quickly, usually within a matter of minutes. Being a control freak, I just hover in front of the oven, and yank them out the moment they reach that just-past-golden-brown point, but you do you.
Break each cracker in half, and slice each marshmallow in half vertically. Place the marshmallows on four cracker halves, and top the remaining halves with chocolate segments. Lay out on a sheet pan, then place on a rack positioned a couple of slots away from the heating element. You want it close, but not too close. Close the oven, turn on the broiler, and watch and wait. When the ‘mallows look toasted to your liking and the chocolate is melty, whip the pan out, sandwich it all together, and enjoy. You can even take ‘em outside, if you that’s what you’re into.
This article was written by Claire Lower on Skillet and shared by Claire Lower to Lifehacker from Lifehacker and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.