A Summer Treat When Summer's Over
Indoor s'mores are delicious
Posted by Arwen Mosher
in Food
on Tuesday, October 11, 2011 7:48 PM
We’re enjoying a short flashback here (high of 78 today!) but by the calendar, summer is over.
Every year I’m saddened to realize that, yet again, I didn’t get a chance to make s’mores. (We have a gas grill, so it’s harder than when I was a kid and the embers in our charcoal grill pretty much commanded us to roast marshmallows over them.)
S’mores are delicious. Their season is short. I should take advantage.
A couple years ago in my September s’more-mourning season I tried making them in the microwave. They weren’t horrible, but they weren’t good enough to hook me.
This September I tried something different and hit jackpot.
I am here to tell you: if you have a toaster oven (or even a regular oven if you’re okay with turning it on for a small project) then you can make delicious s’mores any time you want.
Want to know how to do it? Of course you do.
Indoor S’mores
1. Preheat the toaster oven on the bake setting to 300°F. (A regular oven might need to be 325°F, or you could try using the broiler on low.)
2. Cut a piece of parchment paper big enough to hold your marshmallows, and put it on a baking pan of appropriate size. (You need a sheet pan or baking pan big enough to hold your parchment, plus one square half of a graham cracker for each s’more you’re making. Marshmallows approximately double in size while cooking.)
2. Place your desired number of marshmallows on the parchment, at least one marshmallow-width apart. (I like two marshmallows per s’more, but one is the standard.)
3. Prepare one square half-graham cracker piece for each s’more you’re making, with the amount of chocolate you want on each. (I like two small rectangles per s’more, but chocolate-loving family members like more.) Place the graham crackers on the baking pan - they do not need to sit on the parchment.
4. Put the pan in the oven. After 1-2 minutes, carefully remove the graham crackers. The chocolate will still be holding its shape, but will have melted. Set them aside, along with extra halves of graham crackers if you want to make sandwiches. (I like my s’mores open-faced.)
5. When the marshmallows have puffed and melted, and browned if you like them that way (another 3-6 minutes) remove the pan from the oven, and gently transfer the marshmallows from the parchment to the chocolate-topped graham crackers. Add another graham cracker piece if desired, and dig in!
Note: I haven’t tried it, but I think non-stick foil or a silicone baking mat would work as well as the parchment. You just need something to which the marshmallows won’t stick.
image credit
By submitting this form, you give Faith And Family Magazine permission to publish this comment.
Comments will be published at our discretion, and may be edited for clarity and length. For best formatting, please
limit your response to one paragraph and don't hit "enter" to force line breaks.
Print Blog
Email a Friend
