How to Make Campfire S'mores With No Mess
No-Mess, Foil-Wrapped S'mores Recipe
S’mores are a camping tradition. However, making them can be very messy, especially when young children are involved. If you don’t like charred marshmallows, or if you have young children and are concerned about them running around with sharp sticks or getting too close to the fire, then this method of making s’mores is perfect. It allows you to enjoy this traditional campfire treat with less mess—and less danger!
So on your next camping trip, try this easy way to make s’mores with no mess and no scorched marshmallows.
No Campfire? No Problem!
Not near a campfire? No problem! This method also works on the backyard grill. Or if it is too cold or rainy to go outside, you can also use this method on the stove. Just place your wrapped s’more in a pan over medium heat. Turn it every minute or so and remove from the pan when done.
- 2 graham crackers
- 1 bar chocolate
- 2 marshmallows
- Begin by setting out a piece of aluminum foil roughly 11 inches long. Place one rectangular graham cracker on the aluminum foil near the edge.
- Break the chocolate into blocks of three. Place one block of chocolate on each half of the graham cracker.
- Place one marshmallow on each block of chocolate. Then place a rectangular graham cracker on top.
- Roll the uncooked s’more in the aluminum foil and tuck the ends in to form a rectangular-shaped package.
- Place a cooking grate over the campfire on top of hot coals (but not on top of flames). Place the wrapped s’mores on the grate. Flip them over every couple of minutes.
- Cook time will depend on a number of factors, including how hot the fire is and how close the grate is to the coals. To test if the s’mores are done take a poker or a stick and press on the top of the wrapped package. If the top springs back up when you lift the stick then the s’mores are not done and you’ll need to give them more time. If the top depresses slightly and stays that way then the s’mores are done.
- Be careful when you remove them from the fire and give them a minute to cool before you unwrap them.
Like this method of making s'mores? Rate it!
What Are S’mores?
Traditional s’mores consist of three basic ingredients—marshmallows, chocolate and graham crackers. The marshmallows are toasted over a fire, placed on a block of chocolate and then sandwiched between two graham crackers.
If you aren’t near a campfire, the marshmallows can be heated in the microwave instead.
For a twist on the traditional style, some people make s’mores using white chocolate instead of milk chocolate. Others add peanut butter or even bacon. And if you REALLY love s’mores you’ll be pleased to hear that there are s’mores flavored pop tarts, popcorn, coffee, cupcakes, and even lip gloss!
History of S'mores
No one seems to know exactly where s’mores came from or who we can thank for dreaming them up. The idea for s’mores most likely began with campers who shared the tasty treat with other campers. It's easy to imagine that a combination this delicious would quickly become a favorite, allowing the recipe spread from campsite to campsite.
The first written record of s’mores was in the 1927 Girl Scout Handbook. According to the handbook, a woman named Loretta Scott Crew made s'mores for a group of Scouts on a camping trip. It is unknown where the name came from, but it makes sense that “Can we have some more?” was at some point shortened to “Can we have s’more?”
S'mores Fun Facts
- Marshmallows were invented by the ancient Egyptians who squeezed the sap out of mallow plants and mixed it with nuts and honey.
- The ancient Aztecs thought chocolate had magical powers.
- The biggest s’more ever made used 20,000 marshmallows, 7,000 chocolate bars and weighed 1,600 pounds.
- 71% of Americans prefer milk chocolate over other types of chocolate.
- Graham crackers were invented in 1829 by Sylvester Graham who created them as a form of health food to include in his vegetarian diet.
- Americans buy 90 million pounds of marshmallows each year.
- August 10th is National S’mores Day.
© 2012 Jenn-Anne