Midwesterners know how long and cold the winters are here, so we try to enjoy the nice weather by being outside as long as possible, like sitting next to the campfire at a campsite or gathering friends around the fire pit in the backyard. And where there’s fire … there’s s’mores!
August 10th is National S’mores Day, and the classic recipe is very familiar: toasting a marshmallow and squeezing it between two halves of a graham cracker with half a chocolate bar. The tiny campfire sandwich was included in recipe books as early as the 1920s. A company behind one of those books has a local connection: Campfire Marshmallows were first produced by the Imperial Candy Co./Redel Candy Corp. of Milwaukee!
Campfire is one of many s’mores-related brands that helped us discover other ways to make the sweet snack, and we’ve compiled a few of their goodies here for you! Let’s start with a few simple substitutions.
For the graham cracker:
- Ritz Crackers for a sweet and salty combination, an idea from Snack Works, the company that makes Honey Maid Graham Crackers
For the graham cracker AND the chocolate:
- Fudge stripe cookies or chocolate-covered graham crackers, both available from Keebler’s
- Thin Mints, a proposal from Campfire that honors the history of Scouts enjoying this gooey treat
For the marshmallow:
- A flavored marshmallow!
- A Stuffed Puff marshmallow, filled with real milk chocolate. There’s a local connection here, too; their first manufacturing plant is nearby in Delafield.
For the milk chocolate:
- Dark, white, milk with almonds, or even a Reese’s, says Hershey’s, arguably the most popular chocolate bar
- A Ghirardelli square filled with caramel or raspberry
- Sliced fruit like strawberries or bananas
- A smear of peanut butter or Nutella
For snackers ready to kick it up a notch:
- If you are a German Chocolate fan, Campfire recommends using butter waffle cookies, sweetened flake coconut, and chopped pecans with the usual chocolate and marshmallows.
- Campfire also has an idea for Turtle fans, which adds caramel and pecans to the original recipe.
No fire? No problem!
You can also make s’mores in the microwave, the oven, or the grill!
For the microwave: On a plate, place your chocolate and marshmallow on one half of the graham cracker, and microwave on high for 10 to 15 seconds or until the marshmallow starts to puff. Remove, and gently press the second half of the graham cracker on top.
For the oven: On a cookie sheet, place your stack of graham cracker, chocolate, and marshmallow. Broil until the marshmallow is golden brown. Remove, and gently press the second half of the graham cracker on top.
For the grill: Heat the grill to medium-low heat. Stack the entire s’more together, including the top graham cracker. Wrap each s’more individually in aluminum foil. Grill for two minutes, turning with tongs after one minute.
In all cases, give the chocolate a minute to melt and make sure the s’more is cool enough to take a bite! It’s a good reminder to slow down and savor the rest of the summer.
Fresh from our oven to yours – happy baking!