It's been a very rainy winter here in San Francisco. Rainy enough to make me wish for Summer when it's only February. As someone who grew up near the ocean going to bonfires, the s'more has a special place in my beach kid heart. It is one of the most iconic foods for reminiscing about childhood whether you grew up by a campfire, bonfire, or simply a gas stove.
To beat the winter blues, my husband/co-founder and I decided to whip up a batch of s'mores using a crème brûlée torch, and the results could not have been more delicious. To make things interesting, we used cinnamon sugar marshmallows and Åkesson's Milk Chocolate with Fleur de Sel and Coconut Blossom Sugar. The sugar on the marshmallows added a crispy element to the toasted marshmallow and the combination of cinnamon and fleur de sel was just complex enough without overwhelming the senses. To recreate this recipe at home, simply follow the steps below! (Recipe serves 1 - multiply as needed to satisfy your s'more craving)
Start by laying out your ingredients and place your chocolate on one of the graham cracker halves. Place marshmallows next to each other on a sturdy piece of aluminum foil. (We turned on the ventilation fan over our stove to make sure the smoke from toasting our marshmallows wouldn't set off any smoke alarms.)
Use a crème brûlée torch to slowly toast the exterior of the marshmallows. The sugar on the marshmallows will make them more likely to light on fire and blacken, but if that happens, embrace it. The slightly burnt sugar adds such a delightful flavor to your s'more.
You'll know your marshmallows are sufficiently melted when they start to puff up and increase in size. Promptly transfer marshmallows to sit atop your prepared graham cracker and chocolate. Top the concoction off with another graham cracker. Take a bite of your glorious creation and imagine you're hanging out in a treehouse with the kids from the Sandlot. "You're killin' me, Smalls!"