EARNED RUNS 2018 VACATION FRIDAY

An open-faced s'more made with graham cracker, toasted marshmallow, and Hershey's chocolate By Jonathunder [GFDL 1.2 (http://www.gnu.org/licenses/old-licenses/fdl-1.2.html)], from Wikimedia Commons

TODAY, AUGUST 10, 2018 IS NATIONAL S'MORES DAY!!! WHAT CONJURES UP MEMORIES OF VACATION camping more than the idea of making and eating s’mores? Maybe roasting hot dogs. Regardless of how and where you are spending your time off, and whether or not you have children with you, there are recipes to accommodate your situation in this piece by Michelle Profis in Country Living magazine.  “24 S’mores Recipes You Can Make All year Long.”

I especially would like to try the Mini S’mores Tartlet (#1) S’more Bite (#2), S’more Dip (#4), and S’more Cups (#19).
 
If you are walking, running, hiking, swimming, or biking for fun in the early morning during vacation, the S’more Stuffed French Toast (#13) would be a perfect post-effort breakfast treat!
 
If you would like to impress family or friends with offhand knowledge of the history of this campfire staple, check out a story in nationalgeographic.com.  It says the s’more has a “long yet vague history” that “dates back at least to 1927 when a recipe for the more formally designated ‘some mores’ appeared in Tramping and Trailing with the Girl Scouts.”
 
The article goes way back, delving into the invention of marshmallows from a swamp plant root that produced a sticky white sap.  According to a quoted reference the candied root was cut into chunks that served as early cough drops in the Middle Ages.  After learning more It seems the French can be thanked for the beginnings of the modern marshmallow.
 
Gather all the modern ingredients today, and enjoy a s’more or s’more-dessert-variation…vacation is the perfect opportunity.
 
RUN & MOVE & VACATION HAPPY!

NOTE: To make a great campfire s’more, the chocolate must melt.  Sometimes the heat of a toasted marshmallow is not sufficient to melt the chocolate pieces. Because of this, we now wrap our graham cracker + chocolate piece + marshmallow 'sandwiches' in aluminum foil and put it on the grill or in the oven to heat briefly to obtain the best outcome.
 
It has seemed to be a matter of temperature.  Lately, over the past few years, I think it has become a matter of ingredients.  The Hershey’s brand milk chocolate bar we use seems to be thinner, yet getting more brittle and ‘un-meltable’, causing the switch to Hershey’s brand ‘Kisses’ in our s’mores. 
 
Even they seem not to melt as easily.  The mouth-feel and taste of the bars'/kisses suggests the amount of paraffin wax may have increased. The internet gossips on the topic agree, and one person’s attempt to obtain information from the company was not helpful.  Ingredient listing by Hershey does not include paraffin, but there is no doubt it is used in making in their bars and candies.
 
I have tried using Reese’s Peanut Butter cups (also made by Hershey) but this is not a classic combination. Please add your insight and suggestions in this topic to help us make a better original campfire s’more.
 
http://www.countryliving.com/food-drinks/g2006/smores-dessert-recipes/?slide=1
 
https://www.nationalgeographic.com/people-and-culture/food/the-plate/2015/08/14/the-gooey-story-of-smores/