An upscale restaurant in New York City, the Xando Coffee and Bar, recently introduced a special dessert: make-your-own s’mores, complete with candle, long forks, marshmallows for toasting, graham crackers and chocolate bars.
Who could resist the evocative power, the utter charm of it? In one dish abounds sweet summer memories of star-filled skies, of songs sung and tales told around a glowing campfire. (Chicagoans will get to share in that toasting fun too. Xando is slated to come to Chicago next year.)
To campers, toasting marshmallows is the evening event. Kids expect it. “It’s what you do at camp when you have a fire at night,” says David Cwiak, 7, of Fox Lake.
To satisfy the craving for that experience, the Boy Scouts of America’s Camp Owasippe, in Whitehall, Mich., supplies 4,000 pounds of marshmallows per summer for its 5,000 attendees.
Marshmallows are one of the world’s oldest confections. The candy dates back to ancient Egypt (2000 B.C.) when a sweet sap was extracted from the wetlands plant the marsh mallow. The sap was combined with honey and served to royalty. In the mid-1800s, French candy vendors sweetened, molded and whipped the mallow sap into a fluffy treat.
Modern marshmallows don’t contain any mallow; it has been replaced by gelatin to which sugar, cornstarch, corn syrup, vanilla and often egg whites are added. Air is also a major component. The stabilized foam is 80 percent air–highly controlled air in a consistent bubble distribution.
Jet-Puffed Marshmallows, the leading brand, based in Lincolnshire, produces 300 million bags of marshmallows annually, enough marshmallows to circle the planet at least twice.
The United States has a marshmallow capital of sorts. Noble County in northeastern Indiana (a 3-hour drive from Chicago) claims the distinction. From Sept. 4 to 7, the town of Ligonier will be host to the 7th Annual Ligonier Marshmallow Festival.
Though marshmallows are no longer manufactured in Ligonier, it remains the proud home to the history. Production takes place in the nearby town of Kendallville at the plant owned by Favorite Brands International, the maker of Jet-Puffed Marshmallows.
The family-oriented event draws more than 20,000 people to enjoy such highlights as The World’s Largest Marshmallow Roast; Marshmallow Olympics (golf, swimming, track and field events using marshmallows); A Little Miss and Mr. Marshmallow Contest; fireworks; and parade. (For information, call 219-894-4113.)
Everyone seems to have a definite taste preference regarding toasted marshmallows.
For example, Robby Springer, 10, of Fox Lake says, “I like them crispy on the outside and squishy on the inside.”
“I like gobs of them–all golden brown,” reports Ben Levin, age 11, of Chicago.
“I like mine burned and gooey,” says 64-year-old Arlene Marks of Chicago.
Plain s’mores remain the favorite recipe. All that they require are two graham crackers, four squares of a chocolate bar and toasted marshmallows sandwiched inside.
For those who want to experiment with other concoctions, they can take a cue from Stephanie Hughes, 9, of Chicago.
“I like making all kinds of s’mores,” she says. “I sometimes use cinnamon graham crackers, Hershey’s Cookies ‘n’ Creme, or even Nestle’s Crunch bars because they’re so crunchy.”
Happy toasting.
SAFETY TIPS FOR S’MORE FUN
Veteran camp leaders enthusiastically lent their expertise to a guide for proper toasting. Their goal is to make each campfire gathering a safe learning experience for campers.
Here are tips from camp leaders Jerry Cooney, assistant scout master for Boy Scout Troop 107, Naperville; Linnea Piori, Camp Fire Boys and Girls in Fox Lake; and Jennifer Wolf, Chicago, Girl Scouts of America:
– Incorporate a hike or nature walk when selecting sticks for toasting. Don’t break off branches from trees; instead, encourage respect for the environment by choosing a newly fallen stick, one that is still green inside. Use your fingers or a knife to peel back bark 2 to 3 inches at the tip.
– Don’t use bent hangers because they conduct heat.
– A ratio of one adult to four to five kids should be at the fire pit. Children should never be left unsupervised at a campfire.
– Use a low fire to avoid burning the marshmallows.
– Demonstrate toasting techniques. Rotate the stick or move it in back-and-forth motions, which helps prevent losing a marshmallow to the fire.
– Make sure children have their hair tied back when near a campfire. They should remain seated and should not extend their hands into the fire ring. Instruct children to concentrate on their task.
– Keep a shovel and pail of water near the pit in case dousing is required.
– Provide for cleanup.
