The year was 1927. That’s when the chocolaty, marshmallowy, grahamy goodness known as “Some Mores” came to us. Although they’re now called S’mores, a moment can still be taken to thank the Girl Scouts of America for first combining those tasty ingredients into an unrivalled campfire delight.
But how long has it been since you’ve actually eaten a S’more? If you’re a normal adult, living in a normal urban area, it’s probably been ages since you’ve chomped into the sticky mess. It’s also entirely possible that you’ve never even tried a S’more.
Personally, had it not been for a recent random desire to try a S’more, I may have lived an entire lifetime without getting to know the ad hoc confectionary. Growing up, even though my family owned a cottage and camped profusely, my parents never once introduced me to the magic of S’mores. Actually, I nearly got my hands on some during a middle school canoeing trip but had the opportunity snatched away by a worry-wart teacher. The teacher claimed that during a previous trip, a student received severe burns after a classmate’s flaming S’more was flung onto his face.
Fast forward to present time and I found myself, as many urbanites do, spending a long weekend in the heart of the city. While there are great things about concrete and glass, the inability to make a campfire is not one of them. So on that warm Saturday evening, I decided to bring one of the best parts of camping inside the city. No, I didn’t build a fire on my balcony, nor did I roast a S’more in the fireplace, I simply used an oven broiler instead.
The result, while perhaps missing the crackle of fire and swirl of wood smoke, still had an air of romance, albeit one of urban sophistication. You see, there is an advantage to making S’mores in the oven – there is no mess and with cleanliness comes increased creative possibilities. The amenities of urban life allow one to plan and truly indulge in the ultimate gourmet S’more. While old school S’mores are perfectly fine, there is everything right with trying out a coconut white chocolate version, or even incorporating peanut butter into the mix. My wife is a fan of placing a maraschino cherry between the chocolate and the marshmallow. Myself, I enjoy adding a square of caramel chocolate or pistachios and raisins. The possibilities are as varied as personal taste allows.
So if you find yourself stuck in the city, yearning for the simple pleasures of a weekend getaway, respite can be found by turning on your broiler and waiting just a few moments – until the marshmallows turn golden brown.
Find a broiler on your local Used.ca site here.
Browse your local Used.ca site here.