Most recipes that have endured for decades started with fresh/from-scratch ingredients and then “devolved” to include canned & packaged items. Not so s’mores. Always made from ingredients off the shelf and out of the box, the first published recipe for the gooey snack appeared in the 1927 “Tramping and Trailing with the Girl Scouts” calling for eight bars “plain chocolate—any of the good plain brands, broken in two.”
For me? The appeal of s’mores in traditional form was that they gave me something to do with the glowing embers. (I’m the family-camping pyro.) But then I met pastry chef Eric Wayne Dale at Euclid Hall Bar & Kitchen and s’mores took on added dimension. Each of the building blocks for this incredibly tasty recipe—marshmallow fluff, chocolate pots de creme, and cinnamon-sugared graham crackers—are made from scratch, stand-alone delicious and so much better than packaged goods. (In fact? The food geek in me would love to experiment with making marshmallows with the sap of the marshmallow plant, Althaea officinalis, the way French candymakers first mallowed.)
And when the weather cools, I am most definitely pulling the graham cracker recipe back out to do a chocolate-covered and salted confection.
NOTE: This recipe for marshmallow fluff yields a soft, airy result. If you want a stickier, stiffer fluff, try Shauna Sever’s recipe for marshmallow creme. Also, while I serve my s’mores pots with just a little sprinkling of grahams over the top of the browned marshmallow fluff, Chef Eric Wayne Dale likes to serve the pots de creme layered first with crushed graham cracker crumbs, and the dollop of fluff on top, browned under the broiler for a few seconds until the fluff is golden brown. Poke a graham cracker through the fluff and into the creme to serve–or just serve the crackers along side, dipping and scooping the creme as you go.