How to Roast the Perfect Campfire S’more Every Time
Roasting a Campfire S’more: What The Pros Do
Before my husband met me, he thought the right way to make a campfire s’more was to hold the marshmallow over the flames until it caught fire, then blow it out and eat. I was horrified. Why eat a marshmallow with a burnt crust and a chewy center?
Then he watched me roast mine. I pick the right spot over the coals, not the flames. I spin it, I take my time, and I let heat, not fire, do the work.
By the time he finished his s’more, my marshmallow was sliding off the skewer, soft and glossy. One bite of that ooey-gooey center, and he knew his strategy was off.
The perfect way to roast a campfire s’more every time
1. Start with standard marshmallows. Skip giant or “flat” marshmallows. Use fresh ones that are soft, not stuck together or hard.
2. Build your fire and wait for coals. Don’t cook over active flames. Wait until you have a glowing bed of coals; that’s how you heat the center evenly. The first fire shown is too early; the one below is perfect.
3. Prep your s’more station. Set out graham crackers and chocolate while the fire heats. Have them ready and setup so when you have a gewy marshmallow that’s dripping off the poker, you can put it straight. A small lidded container or tray keeps things clean and handy.
4. Find the sweet spot. Hold the marshmallow 6 to 8 inches above the hottest coals, where you feel strong heat but no direct flame. If it starts to smoke, pull back a few inches.
5. Inflate before you color. Your goal now is to let it puff to about double in size. Rotate for even heating. You can spin continuously, or cook each “side” for 15 to 30 seconds before turning. If it’s browning now, you’re too close; back off so the center softens first.
My favorite tool for this is actually the telescoping pokers. You can find them almost everywhere, but the reason why I love these over the traditional one is that you can rotate the stick with your thumb, all while having a comfortable cool handle.
6. Add the golden finish. Once it’s puffed, move slightly closer to the coals or the tips of the flames to get that light golden crust. Turn to color all sides, including the ends.
Other tips
During the coloring stage you’re one step away from a flare-up. Watch closely. If it ignites, stay calm, pull it back towards you and blow it out. No swinging; a flying fireball is nobody’s friend.
What not to do
The flaming marshmallow
If it catches fire, stay calm. It’s already overcooked. Draw it away from the heat and blow it out. Don’t whip the stick around or you might launch it across camp.
The droopy one
When it starts to sag and stretch, flip the skewer so the heavy end points up. Get quick color or pull it to assemble right away.
Extra-large marshmallows
They take too long to heat through and throw off the chocolate-to-marshmallow ratio. A regular marshmallow puffs to the perfect size.
Multiples on one stick
One marshmallow per skewer for even roasting. Two-prong skewers are for hot dogs. The second prong can help support a soft marshmallow, but don’t stack multiples to cook.
Dress up your campfire s’more
The classic is perfect, but add a twist with your favorite chocolate bar: Dove, Hershey’s Special Dark, peanut butter cups, or caramel-filled squares. Rolos, game changer. Try thin chocolate squares if it’s cold out so they melt faster.
Swap the graham crackers for Oreo cookies, chocolate grahams, Biscoff, stroopwafels, or chocolate chip cookies. Add a thin slice of strawberry or banana, or a smear of peanut butter, Nutella, or caramel. So yummy.
How do you roast your campfire s’more?
It might be a loaded question, but this is our favorite method. We make them in the backyard and at our favorite state parks. Remember to check local fire restrictions and only use established fire rings. Pack out your trash and leave no trace.
