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How to Make a Regular Sized S'more (What I need to know (Graham…

- - - - Dry wood
      - lighter fluid
      - Lighter/matches
      - Fire pit
      - No Wind
  - - - 1) Pour lighter fluid on dry wood
      - 2) Light the wood on fire with lighter/matches
    - - 2) Lay one half of a regular sized Hershey bar on one graham cracker.
      - 1) Break graham cracker into two pieces
- - - - The rear portion of a fire is called the tail or heel, and is where there is the least amount of fire spread. Usually the flames at the tail are being bent towards the already-burnt fuel. The tail or heel is potentially the slowest moving part of a fire with the shortest flame length.
    - - What You'll Need:
        
        A safe place to build your fire. If you're outdoors, that means a fire pit away from trees and bushes. Indoors, that means a fireplace with a good grate, a screen that will keep sparks from flying out, and a working flue that you can open up to let smoke escape.
        
        Matches. Obviously, you'll need these to start the fire. Of course, you don't need matches—any fire starter will do. Matches are generally the most convenient.
        
        Tinder. This is what you'll use to start your fire. Outdoors, this means small, dry sticks and twigs, while indoors newspaper will work just fine.
        
        Kindling. This is wood that's slightly larger than tinder, usually a bit less than an inch in diameter. This will burn easily and get your fire going, building a coal bed under your larger wood. Make sure this is dry.
        
        Logs. You know what these look like. Usually a few inches in diameter, this is the wood that will go on your fire last, that'll build it up to the right size and keep it burning for awhile. Again, you'll want to make sure this is dry before you use it.
        
        Water. You've heard Smokey the Bear say it a million times, so I won't bore you, but make sure you have some water handy to put out the fire when you're done. Only you can prevent forest fires.
      - Building an Outdoor Campfire
        
        If you're building a fire outdoors, you'll need to be a bit more resourceful than if you had the comfort of a fireplace. This means you'll need to find the wood, kindling, and tinder, and you'll need to build a small fire pit if you don't already have one. Also, since you don't have a grate, you'll need to put a bit more work into structuring the fire. Check out the above video from Howcast to see it in action, or follow along with the steps below.
        
        Make sure you're away from trees, bushes, or anything that burns. You don't want to be starting any forest fires. Also, if you're at a campsite, double-check that fires are permitted in the area.
        
        Build a small fire pit. To protect the wood from falling apart into the area where you're sitting, dig a small hole and surround it with rocks. If your campsite already has a fire pit (or you've built a backyard one yourself), you can obviously skip this step.
        
        Put some tinder in the center of your fire pit. Remember, tinder are the small sticks, twigs, and leaves you're going to use to get your fire burning, so the easier it burns, the better.
        
        Stack your kindling on top of the tinder in a "teepee" structure. Make sure to leave an opening on the side you're going to light. In general, you'll want more wood on the downwind side so you can shield people on that side of the fire.
        
        At this point, you have a fire-ready structure. You can build this as big as you want (be careful!), and the structure doesn't matter as much. Some people like to build large teepees with their bigger logs, while others like to build a square structure around their small teepee. Generally, the square "log cabin" structure is better for letting out heat, but a teepee is easier to make into a large bonfire.
        
        Light your fire. Grab your matches and light the tinder. It helps to light it in a few different places to get it burning faster. Note that you may need to add more tinder if the kindling takes a while to catch fire. As the fire burns, you can gradually make it larger by adding larger and larger sticks.
        
        Steps to build one:
      - Building an Indoor Fire
        
        Steps to build one:
        
        Before you do anything, open the flue and make sure it works correctly. You'll usually be able to feel the cold air coming from outside if it's open. The last thing you need is a house full of smoke!
        
        Grab your newspaper and crumble a few pieces up, throwing them into the back of the fireplace. These are going to act as our tinder, starting our fire with an easy-to-light surface.
        
        Stack some of your kindling on top of the newspaper. Make sure you leave enough room in there for oxygen to circulate, as your fire will need it to burn. You don't need too rigid a structure, here, since you have the grate and screen to keep the fire put together.
        
        Light your fire. Again, you'll want to light the tinder (newspaper, in this case) in a few different spots to get it burning quickly. Your kindling should catch fire pretty easily. You can add a bit more kindling once it starts to create a nice coal bed.
        
        Once you've got a small fire going, you can start adding your bigger logs. You can usually just lay these across the grate lengthwise, then stack one or two on top diagonally. Remember: you want to leave enough room for oxygen to flow so everything catches fire easily.
    - - Campfires Can Reach 930 Degrees Fahrenheit
        
        While temperatures vary depending on many factors (e.g. type of wood, airflow, quantity of wood, how long it’s been burning, etc.), it’s not uncommon for a campfire to reach 930 degrees Fahrenheit. Due to its high heat, safety precautions should be taken around campfires to avoid injury.
      - There are Many Ways to Build Campfires
        
        A campfire can be constructed in one of several ways, some of which include the tipi, lean-to, log cabin, hybrid, keyhole and many others. The tipi is a popular choice, as it’s easy to build and provides ample, consistent warmth. It’s created by piling the tinder in the middle with smaller kindling around it, similar to the poles of a tipi.
      - Coals Continue to Burn
        
        Even if the wood from your campfire is no longer burning, the ash and coals may continue to burn — even if they are buried under dirt. The hot coals continue to smolder long after the fire goes out. And if they are near a tree root, they can ignite and spark a new fire.
      - The First Campfires Were Built 1.6 Million Years Ago
        
        It’s unknown who was responsible for building the world’s first campfire. Historians, however, have found evidence indicating that early man built them around 1.6 million years. This evidence was found in the form of burned antelope bones in remote caves of South Africa.
      - You May or May Not be Allowed to Collect Firewood at Parks
        
        Many national parks have rules regarding campfires. Most State Parks and National Parks allow campers to collect and use any firewood that’s lying on the ground. If the park has an erosion problem, however, it may prohibit the collection of firewood.
      - ‘Fatwood’ Makes Excellent Kindling and Tinder
        
        If you’re having trouble igniting a campfire with traditional firewood, perhaps you should look for fatwood. Also known as fat lighter, lighter wood and rich lighter, fatwood is derived from pine heartwood. Over time, the resin within pine becomes hard, making the wood resistant to rot and decay. It lights quickly and easily, even in wet and/or windy conditions. Fatwood also burns hot enough to ignite other, non-fatwood firewood that’s nearly.
  - - - The first Hershey bar every sold was on November 17, 1900.
      - Through trial and error, Milton S. Hershey created his own formula for milk chocolate. The first Hershey bar was produced in 1900. Hershey's Kisses were developed in 1907, and the Hershey's Bar with almonds was introduced in 1908.
      - The Company Wasn’t Always About Chocolate
        
        Before the company became all about chocolate, it was originally called the Lancaster Caramel Company. Milton S. Hershey was the founder and this was his first successful attempt in this sweet industry after multiple failures. Hershey battled for business among other candy companies, and even made a gum called “Easy Chew” to compete with rival companies that were trying to make chocolate and put Hershey out of business.
      - Heat-Resistant Chocolate Bars Were Invented During WWII
        
        During World War II, Hershey’s made the Ration D and Tropical Bar, which were heat-resistant for soldiers. These chocolate bars could maintain their shape for over an hour in 120-degree heat. Hershey’s made close to 380 million of these Tropical Bars during the war. Guess even the toughest troops have a sweet tooth too!
      - Hershey’s Used To Have An Air Park
        
        The Hershey Air Park used to sit right across the street from Hersheypark. Visitors could sign up for flying lessons, take sightseeing tours and rent their own planes by the hour. This was in 1944 and clearly no one was concerned about letting the general public rent their own airplanes.
      - There’s A Chocolate Spa At The Hershey Hotel
        
        At the Hershey Hotel, in Hershey, Pennsylvania, you get to choose from all kinds of chocolate sugar rubs and cocoa massages. If you’re obsessed with chocolate this sounds like a pretty sweet escape.
      - The Town Of Hershey, Pennsylvania Was Built For The Factory’s Employees
        
        Milton Hershey built the first modern chocolate factory and model town. He wanted to create a self-reliant community where his employees could reside close to work. Hershey also wanted the community to be a place where his employees could raise their families with a good public school system and affordable public transportation.
      - The Titanic Almost Sunk Hershey’s
        
        Hershey had tickets to board the Titanic, but for some reason, he didn’t end up following through with the trip. If Milton and his wife had gotten on that boat who knows what the chocolate world would look like.
      - Milton S. Hershey Only Had A Fourth Grade Education
        
        Hershey dropped out of school after fourth grade. By this time, he had already attended seven schools because of his fathers failed business ventures that forced them to move around the country semi-frequently.
    - - The Hershey Company traces its origins to the 1880s, when Milton S. Hershey founded the Lancaster Caramel Company in Lancaster, Pennsylvania. After seeing German-made chocolate-processing machinery at the World's Columbian Exposition of 1893 in Chicago, Hershey decided to go into the chocolate business.
      - The Hershey Bar was invented in the year 1900 by Milton S. Hershey.
    - - The raw ingredients of a Hershey's Milk Chocolate bar include: sugar. milk. cocoa butter.
      - Hershey chocolate bars are made in Hershey, Pennsylvania, in the world's largest chocolate factory. The process of making the famed chocolate bars begins with the cocoa bean. Cocoa beans are harvested from cacao trees, which produce a melon-like fruit (or pod). Inside each cacao pod are 20 to 40 seeds, or cocoa beans. First, the pods are split. Then the beans are removed and placed in large piles to ferment. During fermentation, the cocoa flavor develops and the shells harden and darken. After about seven days, fermentation is complete and the beans are dry. They are then transported by railroad car to the chocolate factory to be cleaned and stored.
      - 1) Roasting the Beans
        
        Hershey's chocolate has a distinctive flavor, which is achieved by blending cocoa beans from different countries. The cocoa beans are blended, then put in large revolving roasters and roasted at very high temperatures.
      - 2) Chocolate Liquor
        
        Next, a special hulling machine separates the inside of the bean (the nib) from the shell. The shells are discarded and the nibs are milled, or ground up. The heat from the process of milling causes the cocoa butter in the nib to melt. The mixture turns into chocolate liquor, which is a pure, liquid chocolate.
      - 3) Four Key Ingredients
        
        The four main ingredients in Hershey's chocolate are chocolate liquor, cocoa butter, sugar and milk. Hershey uses whole milk in its recipe for milk chocolate. In 1900, Milton Hershey was the first American to develop a formula for milk chocolate. Tanker trucks bring fresh milk to the Hershey factory every day. It is tested, pasteurized and mixed with sugar. The milk-sugar is then slowly dried until it turns into a material as thick as taffy.
        
        The chocolate liquor is combined with the milk-sugar. The new mixture is dried into a coarse, brown powder called chocolate crumb.
        
        Cocoa butter is added to the chocolate crumb. The crumb mixture travels through steel rollers that grind and refine the mixture, making it smooth; the result is called chocolate paste. At the next step, called "conching," the paste is poured into huge vats called conches, where large granite rollers smooth out any gritty particles. This process can take anywhere from 24 to 72 hours because the longer chocolate is conched, the smoother it becomes.
      - 4) Cooling the Chocolate
        
        The chocolate paste is then ready to be cooled, or tempered, in a controlled way, so it reaches the proper texture and consistency. At this time, other ingredients like nuts can be mixed in.
      - 5) Forming the Candy Bars
        
        The chocolate is then molded into the shape of candy bars, with the trademarked Hershey name imprinted on them, by pouring the liquid chocolate into molding machines. The filled molds are transported on a vibrating conveyor belt to remove air bubbles and to allow the chocolate to settle. Finally, the candy bars are sent through a cooling tunnel where the chocolate is gently chilled solid. The candy bars are then ready to be sent for wrapping.
    - - Milton S. Hershey
  - - - According to the USDA, the crackers also have 1 g of protein, 1.4 g of fat and .4 g of fiber per large rectangle. The fat in a graham cracker is 15 percent saturated, and 85 percent is from healthier fats. The cracker contains small amounts of pantheistic acid, vitamin B-6, riboflavin, thiamine and niacin.
  - - - Preheat your oven to broil.
      - On a sheet pan add your graham cracker halves (leave an inch of space or so around the graham crackers as the marshmallows will expand).
      - Top with the square of chocolate.
      - Top the graham crackers with a marshmallow, either jet puffed size, jumbo or the new stacking marshmallows.
      - Place on a rack 5-6 inches below the top of the oven.
      - Leave the door open 3-4 inches so you can peek in.
      - Watch for 20-30 seconds for them to char and expand.
      - Remove from the oven and cover with additional graham crackers and serve.
    - - Just a note, in a microwave you won’t have any of the delicious parts that have been charred.
      - On a plate add the graham cracker half, cover with a square of chocolate.
      - Top the graham crackers with a marshmallow.
      - Microwave for 15 seconds.
      - Top with graham cracker half and enjoy immediately.
    - - On a plate add the graham cracker half, cover with a square of chocolate.
      - Top the graham crackers with a marshmallow.
      - Using a skewer, turn you gas stove onto high heat and hold the marshmallows over the flame.
      - Let the marshmallow “catch” fire for a couple of seconds before blowing it out and turn off your stove.
      - Using the second graham cracker square, put the marshmallow over the chocolate, press the graham cracker over it while taking the skewer out.
    - - On a plate add the graham cracker half, cover with a square of chocolate.
      - Top the graham crackers with a marshmallow.
      - Using a skewer, turn you grill onto high heat and hold the marshmallows over the surface but not touching it.
      - Let the marshmallow “catch” fire for a couple of seconds before blowing it out.
      - Using the second graham cracker square, put the marshmallow over the chocolate, press the graham cracker over it while taking the skewer out.
    - - Materials
        
        1 graham cracker, broken in half
        
        3 rectangles of cheap milk chocolate
        
        1 large marshmallow
      - Method
        
        Place the chocolate on half of the graham cracker.
        
        Using one or two skewers (two skewers gives you better control of marshmallow placement and lowers the chances of dropping a marshmallow into the fire), start roasting a marshmallow over a fire, keeping it far enough from the flame that it doesn’t actually catch fire.
        
        As the marshmallow warms up, it will expand slightly and sag around the skewers. You want to remove it as it crosses the line from moderately to very saggy. If you like burnt sections on your marshmallow, char it quickly before removing it from the heat.
        
        Place the marshmallow on the chocolate. Slide it off the skewers using the second half of the graham cracker. Repeat as desired.
  - - - The original marshmallow was named for the inclusion of marshmallow root in the recipe. The roots and leaves of the marshmallow plant contain mucilage, a slimy-textured demulcent best known for its use as a homeopathic cough suppressant. Marshmallow root is considered to be soothing and mildly antimicrobial. It has long been used as an herbal treatment for minor digestive issues and skin irritations, although its use in the creation of its namesake confection has long since fallen by the wayside.
      - At their most basic, marshmallows are simply comprised of a sugar solution beaten together with a food gum, such as gelatin or xanthan gum. You can add egg whites for structure -- since they are able to hold large volumes of air, their addition allows for much lighter marshmallows -- and various colorings and flavorings for flair. Essentially though, marshmallows are made from sugar, water, and a food gum. A percentage of glucose or inverted sugar is needed for stabilization. This is beneficial because it attracts moisture and keeps the sucrose or table sugar used in the candy-making process from crystallizing. A basic form of glucose can be created at home by making a simple syrup, which is simply sugar and water boiled together. The addition of cream of tartar or citric acid will help stabilize the inverted sugars by discouraging the formation of sugar crystals. This effect can also be achieved with a small addition of corn syrup to the sugar syrup mixture. These ingredients are not strictly necessary though, simply an added assurance of success.
      - Once the sugar solution is created, it must be heated to the proper temperature. Marshmallows are made with sugar that is heated to a temperature of 116°C/241°F, otherwise known as the soft ball stage. We recommend using a thermometer to determine the temperature, for maximum safety and efficiency. Once the sugar has been heated to the proper temperature, it is beaten into the melted gelatin. This is a strong mechanical process that requires a mixer, preferably a standing mixture to achieve the proper texture. The beating incorporates air into the structure, creating small bubbles throughout, much like those seen in well-made bread. This structure is what gives the marshmallow its light, fluffy texture. In addition to creating structure, the amount of beating will control the moisture content of the finished marshmallow. Longer beating times will translate into a drier, more chewy marshmallow with a longer shelf life.
      - Once the sugar has been absorbed and the desired texture has been achieved, the marshmallows are poured into a mold and left to set. Before pouring the marshmallow, you need to generously coat the mold or tray with loose cornstarch. The starch will have a drying effect on the outer surface of the candy, allowing it to set more rapidly and dry on the outside so that it can be easily handled. The skin-like coating that forms on the outside of the confection helps increase its shelf life and usability.
    - - Marshmallow was made from the mallow plant (Athaea officinalis) that grows wild in marshes. The term marshmallow was derived both from the native home of the plant and the plant name. Mallow is native to Asia and Europe and has been naturalized in America. The Egyptians squeezed sap from the mallow plant and mixed it with nuts and honey. However, no one knows what the candy looked like in those times.
      - The French were introduced to marshmallow in the early to mid-1800s. Owners of small candy stores whipped sap from the mallow root into a fluffy candy mold. This time-consuming process was typically done by hand. Candy stores had a hard time keeping up with the demand. Candy makers started looking for a new process to make marshmallows and found the starch mogul system in the late 1800s. It allowed candy makers to create marshmallow molds made of modified cornstarch. At this same time, candy makers replaced the mallow root with gelatin and this created the marshmallow stable form.
      - August 30th is National Toasted Marshmallow Day.
      - Marshmallows were introduced and popularized in the United States in the early 1900s, after the new manufacturing process was developed.
      - In 1948, Alex Doumak revolutionized the process for manufacturing marshmallows. He created and patented the extrusion process. This process involves taking the marshmallow ingredients and running it through tubes. Afterwards, ingredients are cut into equal pieces and packaged. In the 1950s, marshmallows became extremely popular in the United States and were used in a variety of food recipes.
      - Americans buy 90 million pounds of marshmallows each year, about the same weight as 1,286 gray whales.
      - The marshmallow capital of the world is in Ligonier, Noble County, Indiana.
      - Ligonier is also the home of the Annual Marshmallow Festival.
      - Each summer more than 50% of all marshmallows sold are toasted over a fire.
      - The largest s’more ever made weighed 1,600 lbs. and used 20,000 toasted marshmallows and 7,000 chocolate bars. The record was set on May 23, 2003.
  - - - When purchasing the MalloMe Telescoping Marshmallow Roasting Sticks you get...
        
        Ten 30-inch telescopic forks made with FDA approved high grade steel.
        
        Comes with Canvas Travel Bag Pouch, 10 Bamboo Skewers, and 10 recipe e-book.
        
        Sticks are color coded for differentiation.
        
        Suitably designed for marshmallows, sausages, hot dogs and everything else you want to roast.
      - When Purchasing the MalloMe Premium Telescoping Marshmallow Roasting Sticks you get...
        
        Five premium 34-inch telescopic forks made with best FDA approved steel.
        
        Highly durable with rotating fork axle and rubber tips
        
        Come with Canvas Travel Bag Pouch and 10 recipe e-book.
        
        Suitable for all fire-roasting activities.
      - When purchasing the Arres Telescoping Marshmallow Roasting Sticks kit you get...
        
        Five extendable roasting forks that can extend from 10 inches to 34 inches.
        
        Come with 10 bonus bamboo skewers and travel pouch.
        
        Come with colored handles and rubber tips.
        
        Lifetime guarantee on the product
      - When purchasing the SUMPRI Marshmallow Roasting Sticks you get...
        
        Six premium marshmallow roasting forks that can extend from 10 inches to 34 inches.
        
        New and improved, thicker rotating handle makes cooking easy.
        
        Come with a canvas travel bag, 10 bonus bamboo skewers and ebook.
        
        Backed by 30-day money-back guarantee.
      - When purchasing the Outdoor Family Marshmallow Roasting Sticks you get...
        
        Eight 32-inch extendable roasting sticks made with FDA approved steel.
        
        Come with Travel Bag Pouch
        
        Sticks are color coded for differentiation
      - When purchasing the KBA Premium Marshmallow Roasting Sticks you get...
        
        Set of 8 premium 45" telescoping marshmallow sticks made with FDA-approved stainless steel.
        
        Six are standard sticks and two have a unique glow-in-dark thermoplastic handle.
        
        Feature an ergonomic, non-slip rubber handle.
        
        Come with a canvas carrying pouch and a 30+ recipe cookbook.
      - When you purchase Grubstick Multi-purpose roasting stick you get...
        
        Unique multipurpose roasting stick with 4 interchangeable attachments for marshmallows, hot dogs and s‘mores.
        
        Telescoping to a long 37” length for all campfire cooking needs.
        
        Available in set of 1, 2 or 3 roasting sticks.
        
        100% satisfaction guaranteed commitment.
      - When you purchase the Rome Marshmallow Roaster Tree you get...
        
        A unique Marshmallow roasting tree made with FDA approved steel.
        
        -The unique tree branch design allows roasting of 10 marshmallows at a time.
        
        Extra-long length ranging to about 36 inches.
      - When you purchase the MalloMe Bamboo Marshmallow Roasting Sticks you get...
        
        100 5mm, 30 inch bamboo skewers for traditional roasting fun.
        
        Made with FDA approve 100% moso bamboo. Fully biodegradable
        
        Come with transparent & disposable storage bag
      - When you purchase the Jungle Stix Bamboo Marshmallow Roasting Sticks you get...
        
        A set with 110 5mm, 36 inch bamboo skewers for traditional roasting fun.
        
        Environmentally Safe and 100% Biodegradable
        
        Suitable for roasting marshmallows and roasting and grilling meats.
      - When you purchase the Fire Buggz Fishing Pole Campfire Roatser you get...
        
        A unique fishing pole roaster for roasting food over a camp fire
        
        The unique design offers the ability to roast 4 marshmallows or 2 hot dogs at one time.
        
        Long fishing pole allows for safe distance away from the camp fire.
      - When you purchase the Hog Wild Camo Reel Roaster you get...
        
        A uniquely designed extendable reel roaster which features a 27 inch roasting stick.
        
        Allows the ability to roast two marshmallows or one hot dog at one time.
        
        Primarily meant for kids over age of 8 years.
    - - They are safer to use, especially for young children with their long length and heat-resistant handles.
      - They are more convenient. You do not have to worry about ticks or critters while looking for a dry, green-branch in the woods. Moreover, because of their sturdy design, they are easy to use over the fire.
      - They are more hygienic. All the options that we listed are made of FDA-approved materials. Even the bamboo sticks that we listed are biodegradable and made from wood out of sustainable plantations.
      - With accessories such as heat-resistant carrying case and recipe cookbooks, they make excellent gift items and stocking stuffers for kids and families.
  - - - 2) Marshmallows
      - 3) Chocolate Bars
      - 1) Graham crackers
    - - 1) Microwave
      - 2) Plate
      - 3) Napkins
    - - 1) Put one half of a graham cracker on a plate.
      - 2) Put two small squares of chocolate on top of the
        graham cracker.
      - 3) Put one marshmallow on top of the chocolate.
      - 4) Cook in the microwave for 10 seconds.
      - 5) Put another half of graham cracker on top.