What You Need to Know
The toasting of marshmallows in s'mores involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, resulting in the formation of new flavor compounds and browning. The melting of chocolate is facilitated by the heat from the toasted marshmallow, which can reach temperatures of up to 200°C, causing the chocolate to melt and bind the marshmallow and graham crackers together.
Key Parameters
Equipment
campfire gratelong-handled roasting forkcast iron pie iron
Steps
- 1.
Banana Boat (American campfire tradition): Encapsulates melted components in banana vessel
- 2.
S'mores Dip (Modern American adaptation): Deconstructed version for group sharing
- 3.
Choco-Pie (Korean convenience snack): Commercialized interpretation of layered textures
The Science
Primary Reaction
Maillard reaction