Tyler Florence Has an Easy Trick for a Perfectly Toasted Marshmallow

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. 

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. 

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. 

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.