Some Smithsonian editorial staff figured out a way to expense sugar and chocolate by tackling the controversial topic of how to make s'mores.
Perfection is complicated, as the resulting article suggests:
"Far too often, the marshmallow isn’t hot enough to melt the chocolate, and you end up with inconveniently brittle chocolate. Other times, the outside of the marshmallow is burned to a crisp before the inside melts, and you’re stuck with more bitter char than you want."
Ultimately, the author suggests that the secret is physics. For example, she points out, milk chocolate melts at lower temperatures than dark chocolate, which should change how you make s'mores.
While physics is important, I completely disagree with the writer's conclusion. The real secret is the quality of ingredients.
The article says, for example, that cheap milk chocolate is ideal for s'mores because they melt at a lower temperature.
This is insanity. The author is implying that taste is irrelevant and only texture matters. Cheap milk chocolate tastes horrible.
I would argue that texture matters, but not nearly as much as taste. That's why I make s'mores with super high-quality chocolate, home-made graham crackers made with high-quality grains, and home-made marshmallows.
You could argue that it's not worth the trouble. But that's a different argument. The question isn't how to make easy s'mores, but how to make the best ones.
Also: Here's a brief history of s'mores.
What's your secret?