It’s that time of year again, when we set a few precious moments aside to appreciate the s’more. We’ve been enjoying the simple (yet occasionally elegant) fireside dessert for nearly a century, since its sweet, sweet invention in the early 20th century. The world may have changed since then, but s’mores are still the perfect way to give yourself an end-of-evening sugar rush as the fire dies down and the ghost stories start. The nation agrees with this sentiment — between Memorial Day weekend and Labor Day weekend, Americans buy over 25 million six-packs of Hershey’s chocolate bars, which is enough chocolate to make over 300 million s’mores. That’s not to mention how many sexual-appetite-curbing grahams we devour.
Still not convinced that it’s time to do like The Sandlot crew and make a s’more? Would you believe that today is National S’Mores Day? You’d have to be some sort of a summertime Grinch to deny yourself the sugary treat on the very day of its celebration. No campfire? No problem. Just fire up your stovetop burner, or broil some marshmallows in the toaster oven. And no need to stick to the simple graham cracker/chocolate/marshmallow equation, either. We’ve got you covered: below are 16 different options to tease your palate, from the fancy DIY kit for the gourmand to the savory/sweet variation for the bacon lover. Whether you want to stay in or go out to celebrate this wondrous occasion, you’ll find a recipe that will have you asking for seconds and thirds…and… hey, we’re not judging.
Stylized S’mores: Sanderling Resort, Outer Banks, N.C.
What’s better than roasting marshmallows over a giant fire pit? Nothing, except maybe doing it at an idyllic resort on the shores of the Outer Banks. Every night the resort brings out fixings for guests to put together s’mores — and they don’t limit the ingredients. Go ahead and steal some favorite recipes from the chalkboard menu:
- The Grasshopper: Marshmallow, York Peppermint Patty, graham crackers
- The Nutty Buddy: Marshmallow, peanut butter cup, graham crackers
- The Samoa: Marshmallow, caramel square, toasted coconut, graham crackers
S’mores For Every Diet: Hyatt Regency, Huntington Beach, Calif.
Much like the Sanderling, Huntington Beach’s Hyatt Regency lets guests create s’mores on one of the beach fire rings, with the help of the fireside fun master. The best part: if you follow a gluten-free or vegan diet, you won’t have to miss out on the gooey fun. The fireside fun master will make sure to bring special ingredients just for you.
S’mores Ice Cream Sandwich: Hinoki & the Bird, Los Angeles
Finally, something to cool you down during this insanely hot summer. Hinoki & the Bird’s executive chef Brandon Kida has come up with a unique play on an ice cream sandwich that will take you right back to your days at summer camp. Just imagine: vanilla ice cream, rolled in chocolate crunch, finished with torched marshmallow, and layered between two chocolate brownies. Or don’t imagine. Go order it up for yourself, instead.
Frozen S’mores Napoleon: David Burke fabrick, New York City
Known for his playful, artistic desserts, David Burke fabrick’s executive pastry chef Zac Young’s newest dessert is no exception. The Frozen S’mores Napoleon is made of graham cracker angel food cake, chocolate semifreddo, and coffee marshmallows. It’s refreshingly cold and beautifully-textured, and we want some please, right now.
These aren’t your average s’mores. Two can share the treat, which comes with green tea and chocolate truffles, marshmallows, marshmallow cream, and crushed graham crackers. Oh, and it’s plated to look like a Zen garden (the graham crackers are the sand, get it?), complete with a mini fire at the center for roasting the marshmallows.
S’mores 5.0: BOA Steakhouse, West Hollywood and Santa Monica, Calif.
Another one for the gluten-free among us. And dare we say it sounds even better than anything containing gluten? S’mores 5.0 features rich flourless chocolate cake, toasted vanilla fluff, milk chocolate ice cream, and gluten free graham crackers.
Grilled S’mores French Toast: The Cannibal, Los Angeles
For an incredibly decadent take on brunch, check out The Cannibal’s Grilled S’mores French Toast, which elevates plain ol’ French Toast with the addition of chocolate, graham, and whipped crème fraîche.
S’mores In a Cup: Hershey’s
What better place to begin than with the classic milk chocolate that melts so perfectly when sandwiched between a graham cracker and a hot marshmallow? It’s the most perfect form of the s’more, but it’s not the only form, by any means. For a new spin on an old classic, check out Hershey’s recipe for S’mores in a Cup:
- 1 Hershey’s Milk Chocolate Bar (1.55 oz.)
- 1 full-size graham cracker sheet
- 15 miniature marshmallows
- Break graham cracker and milk chocolate bar into pieces. Place in microwave-safe bowl or cup; shake gently or stir to mix up pieces.
- Microwave on high for 15 seconds. Add marshmallows; microwave an additional 10 seconds on high.
- Serve with more graham crackers, or fruit to dip.
Espresso S’more Tart: The Guild, West Hollywood, Calif.
A new progressive American restaurant in the former Screen Actors Guild headquarters, The Guild will be offering their S’more Espresso Tart throughout August. But don’t worry — even if you live in Alabama, you can still sink your teeth into the tart. The guild has shared the recipe with us, which will have you browning your own butter and making homemade marshmallow crème.
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup butter, melted and browned
- Combine ingredients together in a mixing bowl by hand
- Carefully add 1/2-inch layer to round ring mold, making sure to press down firmly. Do this for all ten tarts, this is your base.
- Bake at 350 for 6-7 minutes until golden brown, then remove from oven and allow molds and crust to chill. Do not remove the ring molds. While your crust is chilling you may start the ganache filling.
- 1 pound 64% percent chocolate (Valhrona preferred)
- 1/4 cup espresso powder
- 1/4 cup vanilla bean paste or extract
- 1 cup heavy cream
- Add espresso, vanilla and heavy cream to a saucepan and cook until a consistent simmer. You do not want your cream to boil. If this happens, allow cream to cool slightly.
- Once your cream is ready, pour it over chocolate. Let sit for 1 minute, then, using a spatula, slowly fold together starting from the middle until the mixture is creamy and everything is incorporated.
- Once crust is chilled, pour the ganache into the mold, leaving about two fingers of space from the top. Chill overnight.
- 1/4 tsp cream of tarter
- 4 tablespoons water
- 1/2 cup of sugar, split in two
- 2 egg whites
- Boil water and 1/4 cup sugar until it reaches 240 degrees F on a candy thermometer.
- Meanwhile, beat egg whites until frothy, then add remaining sugar and cream of tarter. Whip to a stiff peak.
- Once sugar mixture hits 240 degrees F, add 1 tablespoon the egg whites to temper them. Whisk constantly until stiff and shiny. This is your marshmallow meringue. Add it to a piping bag to finish the tarts.
- Unmold tarts. Using a blow torch, lightly heat the perimeter of the mold to loosen it up, then place a tall glass upside down on the tart, slowly pushing down to allow the tart to easily pop out. (Think of it as a push-pop!)
- Garnish with salted caramel and meringue — get creative, and have fun!