Tyler Florence Has an Easy Trick for a Perfectly Toasted Marshmallow

No extra ingredients or fancy techniques required.

Nothing says summer like a gooey, chocolatey s’more — and everyone has an opinion about the best way to toast a marshmallow. Some of us prefer scorching the suckers (or perhaps just lack patience…speaking for a friend…) Others find that elusive golden brown shade worth the wait. For those in the latter camp, chef Tyler Florence shared a pro tip at the 2024 Food & Wine Classic in Aspen that might just change your s’mores game. And it requires no extra ingredients or fancy techniques — just a little foresight.

Related: The Best Cooking Tips We Learned at the 2024 Food & Wine Classic in Aspen

Florence lets large marshmallows sit out overnight on a tray at room temperature, uncovered, before roasting them. “[This] dries the marshmallow out so it cooks more evenly, and gets crispier without the tendency to burn as quickly,” he says.

If you have a campfire handy, skewer a dried marshmallow on a wooden or metal skewer, and make sure to carefully rotate it above the flame to prevent burning.

Related: Salted Caramel S'mores

How to make s’mores without a campfire

You can enjoy s’mores year round by roasting the marshmallows in the oven; broil them on a baking sheet on the top rack for about one to three minutes, watching carefully so the marshmallows don’t burn. Alternately, you can build half of the s’more, topping half a graham cracker with a piece of chocolate and marshmallow, then adding the other graham cracker half.

You can also use your stovetop or a grill; skewer your marshmallow on a wooden or metal skewer and carefully rotate it about two inches from the flame until it’s golden brown.

Related: S'mores Bars with Marshmallow Meringue

For an extra quick s’more, you can always use the good ole microwave. Simply place a graham cracker square on a paper towel, top with chocolate and a marshmallow, and microwave on high for about 15 seconds before covering with the other cracker.

Or, for a chef-approved upgrade, try a bonus tip from Florence and make chocolate ganache in the microwave. Put 2 cups of dark chocolate, 2/3 cup heavy cream, and a pinch of salt in a microwave-safe bowl. Microwave on high for one minute and whisk together. This will make a spreadable chocolate that you can put onto the graham cracker instead of waiting for the chocolate bar to melt or soften.

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