This, but once I’ve caramelized the exterior by setting it aflame, I slide the toasted bit off and eat it. With the fresh white gooey flesh of the marshmallow exposed, I again set the whole thing aflame, blow it out, and eat the next layer of crispy caramel skin. This method works best with one of those jumbo marshmallows. Once the jumbo marshmallow has been roasted and skinned enough to reach regular size, it gets the chocolate and graham cracker s’mores treatment.
And for a final hot take, only Hershey’s milk chocolate will do for the s’mores. You need that choco umami to balance out the marshmallow sweetness. Fancy expensive chocolates, super dark chocolate, and most European chocolates just cannot make a good s’more.









I love dark chocolate, but it has its place. I’ve tried dark chocolate in cookies, but semi-sweet is better. I’ve tried dark chocolate with s’mores, but (for me) it neither improved the s’mores nor the chocolate. I think the issue is that those two treats in particular are more about nostalgia than anything. If they don’t taste like my lower middle class childhood they’ll never be quite as good (for me).