Taking S'Mores to the Next Level

Somehow conversation over dinner on Saturday turned to the making of s'mores. My son and I have a habit of dreaming up ways to "make things better" and pretty soon we were concocting ways to improve upon our last roasted peep experiment. I suggested rolling a marshmallow in, oh, RUM, and then in sugar. My husband thought this was brilliant. Unfortunately, we didn't have any marshmallows in the house. He offered to run downtown and pick up a bag at a place called "Maplefields." My son and I both looked at each other at the exact time and said, "MAPLE!" My husband was off.

My job was to make a fire.


Here are the first sacrificial mallows. One in rum. Two in maple syrup. The third bowl is sugar for rolling.


The fun begins.


Now, for the roasting.


Like all experiments, there are mistakes.


But once we figured out that you have to hover the stick over hot coals rather than a flame... Perfection.


The sugar on the outside melted just like (well, OK, slightly similar to), the sugar crust on creme bulee. The maple syrup was definitely the tastier of the two. And no, my son did not try the rum.

He did, however, go with the traditional method, so as not to make the graham crackers and chocolate feel left out.


My husband didn't have a problem with that.


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Monday morning warm-up:

Describe a treat you've "made your own". Please share the recipe! :)