The Secret to Golden Campfire Marshmallows

| 4/1/2019 8:31:00 AM

Everyone has a preference on how they like their marshmallows roasted. Some folks are charcoal, burnt confection lovers, while others strive for golden perfection.

Marshmallows aren't just delicious goo, they have historic beginnings as the luscious sap of the Mallow Plant that grows four to six feet tall in saltwater marshes near large bodies of water. As early as 2000 B.C., the ancient Egyptians reserved the candies for their pharaohs and gods. Even back then, they knew a stand-by confection like the Marshmallow would be timeless.

Whether you prefer vegan marshmallows, fancy ones infused with herbs, or the old-school ones that you find in the general store outside of a national park, we all agree that roasting is the classic way to eat them. Roasting has its challenges but with the right tools and tips, a truly tanned outside and creamy inside is one puffy confection away.

roasting marshmallow over fire
Photo by Sidney Pearce on Unsplash

First, find that perfect stick. A roasting stick should be long enough to reach the fire without your hand getting hot, about a yard or so long. Make sure it is at least semi-straight. If it is too curved, when roasting the opposite side, it’s likely to slide off into the flames. A roasting stick can have one, two or as many prongs at the end as you prefer, or can find! Just make sure the prongs are the no wider than a pencil, as too big of a prong will damage your marshmallow.

Prep your stick next. Make sure all of its prongs are free of dirt and debris. If you have a knife, go ahead and whittle it to a point so the marshmallows can be pushed through with ease. Finally, stick it in the fire to “season” it, or at least burn off any bits of splintering wood or bark.

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