Yes, I know I horrified you years ago by charring my marshmellow while you witnessed it. But really, the way I PREFER it is to patiently toast it so it is all melty inside and toasty on the outside... but something from my childhood says it's not REALLY done until I set it on FIRE!! :)
1) Toast until you can slip the first layer off. Do so, eat and enjoy. Then return the now skinned marshmallow to the fire until you can slip the second layer off. Etc until you can't take it any more and eat the whole thing.
2) Toast until the middle is soft but not entirely melty, and then place atop a piece of milk chocolate atop a half of a graham cracker, then smoosh the whole thing down with the other half of the graham cracker, wait until the chocolate softens and gobble.
Honestly, toasted marshmallows without smores are of limited interest.
My chocolate never gets melty, so I use a workaround. Place chocolate on graham cracker, place graham cracker near fire (say, on a piece of tin foil at the edge of the embers, or on one of the rocks surrounding the fire.) Begin toasting. Chocolate will be melty by the time the marshmallow is ready.
Do you know regyt and/or novalis? They have a recipe that I'd be happy to try to pry out of them (i.e. ask them to re-send to me since I lost it) if you don't.
I now feel compelled to admit that I'm a mutant freak who has determined that marshmallows can also be roasted (or toasted--I'm not hardcore about which verb) over the element on an electric stove.
Oh, nice! I've done it over a gas burner, but, never having had an electric stove, I've never had occasion to try this. Candles also work well, if slowly.
Old girlfriend of mine was surprised to find out that you can make smores that way. Her family always roasted the marshmallows over the fire, then heated the whole thing in the microwave. ?!
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aroraborealis) wrote2006-10-25 03:05 pm
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They're wicked fun to make.
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I've found some online, but they look sad, and full of corn syrup.
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2) Toast until the middle is soft but not entirely melty, and then place atop a piece of milk chocolate atop a half of a graham cracker, then smoosh the whole thing down with the other half of the graham cracker, wait until the chocolate softens and gobble.
Honestly, toasted marshmallows without smores are of limited interest.
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(Anonymous) 2006-10-25 05:07 pm (UTC)(link)Smores would be good, except all that chocolate stuff! Why ruin a good marshmellow?
I grew up with my little brother making homemade marshmellows. Ummm. But hard to roast, because they were so soft.
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(the layer thing)
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(I agree on the s'mores thing, too, unless it's very good chocolate...)
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