The Guide to Marshmallow

Roasting and S’mores Making

P l u s 1 0 R e c ipe s yo u h ave t o t r y!

Table of Contents
Introduction

1. Thank you from MalloMe

2. Please Review us on Amazon

Starting The Perfect Fire

Roasting the Perfect Marshmallow

Making The Perfect S’more

10 Incredible Marshmallow and Smores Recipes:

1. Chocolate and marshmallow BBQ bananas
2. Rolo Stuffed Roasted Marshmallow
3. Loaded Baked Sweet Potatoes Recip
4. Marshmallow Stuffed S’mores Cookies
5. Minty Mallow Melts
6. S’mores Bars
7. Hot Mess Brownies
8. Marshmallow Popcorn Bars
9. Chocolate-Topped Crispy Bars
10. S’mores Cupcakes

01
 Introduction

Thank You!

For many of us, roasting marshmallows is all about memories. Whether it

was running around trying to find the best stick in a forest at a 4th of July
family picnic, or camping with friends, it all started with a stick, a marsh-
mallow and a bonfire.

Memories like this are so commonplace that roasting marshmallows over

an open fire have become a true American pastime.

Today with patio and backyard fire pits being so popular, roasting marsh-
mallows is a tradition that can span the year and be the perfect chance to
sit and relax with family even outside of camping season.

MalloMe offers the best marshmallow roasting forks and sticks to help
build relationships around any fire. Our high quality and satisfaction
guarantee make our forks one of the most sought after family fun prod-
ucts and a must have accessories for those who truly value building rela-
tionships around a fire.

Thanks again for purchasing our product!

02
 Please leave us a review for a chance to WIN A FREE
MalloMe roasting fork bundle

We want to hear your sincere thoughts on things like:

• Did the product meet/exceed your expectations? Why?
• Did you like the length, colors, bonus items, etc. Why?
• Were you happy with our services, shipping, packaging, etc. Why?
• Would you recommend this product to others?

Leaving a review is easy! Just follow these 4 easy steps:

1. Login to your Amazon account
2. Click Your Account
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4. Select Write a Product Review

Things you may want to consider for this product when writing a review:
Value of this product compared to others? OurMarshmallow Roasting Sticks Bundle comes with:
The MalloMe 8 Piece Telescoping Fork Set + Canvas Travel Bag Pouch + 10 Bamboo Skewers +
Perfect Marshmallow Roasting and Smores Making Guide with 10 recipes Ebook + VIP Member
ship for Exclusive Offers
What is the quality like of the product? They are FDA Approved Stainless Steel & use BPA free plastic for
tips to ensure safe roasting and eating
Was this product suitable for children? 32 inches for comfortable distance from fire and Wooden handles
don’t get hot
Was this product Easy to store and travel with? Included free heat-resistant canvas pouch and forks are
12” when closed. Are they great for camping? Patio fire pits? Etc.
Is this item good for groups such as family and friends with set of 8 forks?
Do children love using these because of the multi colored handles? Sit far from the fire? Extendibility?
Light weight?
Would this be a good gift for family and friends?
How was the packaging? Shipping? Usability and benefits of the product?

Thanks and Happy Reviewing!

03
 Starting The Perfect Fire

1. Get an ignition source. The most

obvious choice is a lighter or matches, but

if you have a fire starter this will work as

well.

2. Gather tinder. Tinder catches the

initial spark from the ignition source and

transfers it to the kindling. If the kindling is

damp or wet, the tinder must burn long

enough to dry out the kindling. Try to find

dry tinder for easy ignition. Tinder includes

dry sticks, pieces of bark, dry plants, dry

3. Gather kindling. Kindling needs a
large surface to volume ratio (about 1/8" to
grass, lint, birch bark, charcloth, moss,
1/2" diameter) and more bulk than tinder so
wood shavings, paper, pine pitch, dry
it can ignite easily, produce sustained con-
needles from coniferous trees, fire sticks,
centrated heat and flame, and light the
dry leaves, and fire starters
main fuel source.Good sources: dry twigs
and wood pieces, cardboard, large pieces of
wood cut into small pieces, and fuzz sticks
(sticks with shavings cut into them, but still
attached).

04
4. Gather logs or other bulky fuel sources. Good fuels for sustained burning include dry
wood that is 1" to 5" (2.5 cm to 12.5 cm) in diameter, twisted dry grasses, peat, dried animal
dung and coal. Gather more fuel than you think you'll need, especially if you're going to sleep
by the fire.Green or wet fuel can be used, but only once the fire is established because it will
burn more slowly than dry fuel.

5. Clear a circular area about 4 feet (1.2 m) in diameter. Build a ring of rocks or dig a fire
pit that's several inches deep using a shovel or hand trowel. Constructing a ring of stones will
insulate the fire. Building a fire wall with logs or rocks will reflect the fire's heat, especially if
you'll only be on one side of the fire (because otherwise the heat sent off in the other direction
is wasted).

• If the ground is wet or covered with snow, build a platform out of green logs and cover
them with a layer of earth or stones.

05
6. Pile kindling loosely in your fire ring or
fire pit. You want your kindling close enough
to ignite but spaced enough for good air
circulation.
7. Add firewood starting with the
smallest sized pieces and working
• Place your tinder on the pile of kindling.
your way up toward large pieces. The
Light the fire with your ignition source
arrangement you choose will determine
and gradually add more kindling.
the fire's longevity, how fast it burns, and
how long your wood lasts.

• Build a tepee. Arrange the tinder

and a few sticks of kindling in the
shape of a cone, and light them at
the center. The outside logs will fall
inward and feed the fire. This is the
most effective of all fire
arrangements.

• Slowly blow air on the igniting fire to

build heat and intensity.

06
• Since a flame is hottest at the tip of the fire (where the oxygen combusts into fire
to create carbon dioxide) the top of the teepee is where the most intense heat will
be, so if a stick is thicker at one end, be sure to place the thicker end at the top of
the tepee.
Construct a log cabin. Stack layers in alternating directions to form 4 walls in the
shape of a square. Leave enough room for a tepee structure in the center, and
make sure that air can circulate between the logs in your "cabin" walls.

• The "chimney effect" will suck air in through the bottom and let it exit through top
as strong flame. If the fire seems like it’s not getting enough oxygen, dig small
holes under the walls to allow for better air flow, or blow on the fire to reach
optimal burning temperature.

• This arrangement is best for cooking food, because the square shape creates uni
form heat. You can place food on top of the stack for a while if you use larger,
green pieces of wood at the top.

And Enjoy.

07
 Roasting The Perfect Marshmallow

1. Grab your MalloMe Marshmallow Roasting

Set Make sure you bring all your family and
friends to enjoy a relaxing time in front of the
fire with you.

2. Poke a marshmallow onto the stick. Make

sure that the end of the stick goes through the
other end of the marshmallow to prevent it from
slipping off when things start to get hot.

• You can stack as many marshmallows

as you can fit onto the stick. Although
to get toasted edges you will only want
to do one at a time.

3. Extend the marshmallow to sit above

the fire. Putting a marshmallow into leaping
flames will always set it on fire and burn it.
If you do burn it, you can pick off the burned
parts and eat the soft, gooey inside. Holding
it over low coals will caramelize it to a nice
golden brown color. For optimal results, wait
till the fire has burned long enough to pro-
duce hot coal areas. These areas will pro-
vide oven like warmth without igniting your
marshmallow!

08
4. Rotate your roasting utensil to evenly heat and toast the marshmallow. It is fun to
see how large they puff up as they roast. Suspend the marshmallow 3–12 inches (7.6–30.5
cm) above the coals of the fire, keeping hands and clothing away from the fire or heat.
You can aim to roast yours until they are about doubled in size, and have a uniform
golden color. Pull away the marshmallow when it's done to your liking. Blow it out if it
caught on fire. Do not shake it.

• Everyone likes their marshmallows roasted differently. Some like theirs well-done,
while others don't want theirs burned at all and just to be warm and gooey from
the heat.

5. Let the marshmallow cool down for 30 seconds to a minute before attempting to eat
it. Burning your tongue will ruin your experience.

6. Pull off the marshmallow with another fork and enjoy. Be careful if you are taking
off with your fingers, mallows get extremely hot! Return to the start and repeat as many
times as you want roasted marshmallows!

09
 Making The Perfect S’mores

1.Take one graham cracker. 2. Unwrap some chocolate 3.Toast a marshmallow.

Break it in half so that you
have two approximately
square graham crackers for
the "sandwich." You can also
buy s'more-ready crackers, if
you like.
bars. Break each bar into
smaller pieces as indicated
by manufacturer's indenta-
tions in the surface of the
chocolate. Place one or two
of these small chocolate
pieces on one cracker.
Carefully insert the clean
MalloMe roasting fork (or, if
you're really "roughing it", a
long, thin stick) into the side
of the marshmallow. Follow
the directions above on per-
fect roasted marshmallows.

• Place the roasted

marshmallow on top
of the base graham
and chocolate you
laid out

4. Place the top cracker on the marshmallow and 5. Eat, enjoy, and ask for "S'more!"
chocolate. Remove the fork from the marshmallow
holding the new S’more down in place. Hot marsh-
mallow goo will melt the chocolate pieces. When
the s'more is fully assembled, let it sit for a few sec-
onds to avoid burning your mouth!

10
 10 Incredible Marshmallow and S’mores Recipes

CHOCOLATE AND MARSHMALLOW

BBQ BANANAS

INGREDIENTS
• 4 ripe bananas
• 1 cup mini marshmallows
• 1 cup semisweet chocolate chips
• 1 tin foil boat
INSTRUCTIONS
1. Preheat your grill to medium high heat.
2. Slice one banana so there is a deep slit in the top of the banana. Be careful not
to cut all the way through the banana.
3. Using your thumb, or a spoon, separate the fruit of the banana and then stuff it
with chocolate chips and marshmallows.
4. Construct a tin foil boat that is just big enough to hold the banana upright.
5. Place the banana into the tin foil boat and place it onto the grill. Cover your grill
and let the banana grill for 4-5 minutes until the skin of the banana is dark and
the chocolate is melted and the marshmallows are puffed.
6. Remove the banana in the tin foil boat from the grill with a pair of tongs. Let the
banana rest for 1-2 minutes and then serve

11
Rolo Stuffed Mallows: Just roast your marshmallow
for a bit, stick the chocolate in, and roast a bit more.

Loaded Baked Sweet Potatoes Recipe:

Ingredients:

3-5 medium sweet potatoes

1 tablespoon melted butter

1 tablespoon dark brown sugar

1/8 teaspoon pure vanilla extract

a dash of cinnamon

mini marshmallows

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Directions:

• Preheat oven to 400 degrees. Rinse each sweet potato, scrub clean (if you plan on eating the skin),
pat dry and poke each potato all over with a fork. Line a baking sheet with foil. Place potatoes on the
baking sheet and bake for 45-50 minutes, or until soft.
• While your potatoes are baking, combine melted butter, brown sugar, cinnamon and vanilla in a small
mixing bowl.
• After your potatoes are finished baking, remove them from the oven. Carefully slice open each
cooked sweet potato lengthwise. Fill the open gap of each potato with a handful mini marshmallows.
Pour some of the butter/sugar mixture on top of each sweet potato. Top with another handful of mini
marshmallows.
• Turn your oven to the broiler setting. After it is heated up, place your baking pan with your sweet
potatoes in the oven for 30 seconds, or until your marshmallows are golden brown. Be sure to keep
an eye on them so they don’t burn. Sprinkle your potatoes with a dash of cinnamon and serve.
Marshmallow Stuffed S'mores Cookies

A favorite summer treat in cookie form! Soft and chewy cookies studded with graham cracker pieces and 2
kinds of chocolate chips, and then stuffed with a melty marshmallow.

YIELD: 20-22 cookies

PREP TIME: 1 hour 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 1 hour 25 minutes

• 2½ cups unbleached all-purpose flour

• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• ¾ cup dark brown sugar, packed
• 2 tablespoons honey
• 2 large eggs
• ½ cup milk chocolate chips
• ½ cup mini semisweet chocolate chips
• ¾ cup hand-crushed graham crackers, NOT fine crumbs
• 10-11 large gelatin-free marshmallows (see notes), cut in half
1. In a small bowl, combine the flour, salt, soda, and baking powder. Set aside.
2. Cream the butter for a minute or two, then pour in the sugar and mix until light and fluffy.
Mix in the honey, and then beat in the eggs.
3. Gradually add the dry ingredients to the wet ingredients. Fold in the chocolate chips, and then
gently fold in the graham cracker pieces.
4. Refrigerate the dough for at least 1 hour.
5. Preheat oven to 350 degrees.
6. Scoop up 1 tablespoon of dough, roll into a ball, flatten, and set down on a parchment-lined
cookie sheet. Set the marshmallow right in the middle. Top with another tablespoon of
flattened dough and press together. Repeat with remaining dough.
7. Bake for 10-13 minutes, until the sides are golden. Let sit on the cookie sheet for a couple
minutes, and then transfer to a cooling rack.
*NOTE A commenter says that she tried regular marshmallows, and they dissolve when baked. If you want the puffy,
hold-their-shape marshmallow cookies you see in these pictures, use vegan marshmallows (they taste the same, but are gelatin free).

13
 Minty Mallow Melts
INGREDIENTS

28 regular size marshmallows

1 (4.67 ounce) box Andes™ Crème de Menthe mints

DIRECTIONS

1. Set oven to broil. Place marshmallows on a cookie sheet lined with parchment paper.
2. Place cookie sheet on the first rack directly under the broiler. Watch carefully, the
marshmallows brown quickly! Remove the marshmallows when golden brown.
3. Immediately push the unwrapped mints into the top of the warm toasted marshmallow.
4. Let the mints melt into the marshmallows.
5. Enjoy the melty, minty marshmallow goodness!

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 S’mores Bars

Prep Time: 25 minutes

Cook Time: 30 minutes
Yield: 12 bars

Ingredients
• 1 1/4 cups all-purpose flour
• 3/4 cup fine graham cracker crumbs
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 (4.4 oz) milk chocolate XL Hershey Bars
• 1 (7 oz) jar marshmallow creme

Directions
• Preheat oven to 350 degrees. Butter and 8 by 8-inch baking dish and line with two sheets of parchment
paper, leaving a slight over hang on each side, and butter paper (if you don't care to lift the bars out in
one, for easier cutting, you can just butter the baking dish without lining).
• In a mixing bowl whisk together flour, graham crack crumbs, baking soda and salt for 20 seconds, set
aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter,
brown sugar and granulated sugar until creamy. Mix in egg and vanilla extract. With mixer set on low
speed, slowly add in dry ingredients and mix until combined.
• Divide dough in half and press one half of the dough into an even layer in the bottom of prepared baking
dish. Place chocolate side by side over dough layer. Top chocolate with marshmallow fluff, spreading
into an even layer. Take about golf ball size pieces of remaining dough and flatten into small shingles
and layer side by side over marshmallow fluff (work to keep any of the fluff from showing through).
Bake in preheated oven 27 - 30 minutes until top is lightly golden brown. Cool completely on a wire rack
before cutting into squares (use parchment overhang to lift bars from pan before cutting. I recommend
cutting just before serving as the filling will being to run a little). Store in an airtight container.

15
 Hot Mess Brownies

1 batch Ina Garten’s Outrageous Brownies (see recipe here)

7 oz. marshmallow fluff
8oz salted caramel sauce (I used Trader Joe’s)
12 oz semisweet chocolate, chopped finely
3 TBSP unsalted butter

Prepare the brownies as directions indicate. Cut brownies and place them onto a wire rack with a drip pan at
the bottom to catch any chocolate or caramel that might drip down.

While brownies are cooling heat in a double boiler the chocolate and the butter until it becomes smooth and
has a sheen to it.

While still slightly warm add a spoonful of marshmallow fluff onto each brownie. How many brownies you
get depends on how big you cut your brownie. I cut mine pretty big.

The marshmallow will start to spread. Put a spoonful of caramel on top of the marshmallow. It will also spread
a little.

Then spoon some of the chocolate on top of the marshmallow and caramel. It will spread as well but will even-
tually harden back up.

When the chocolate has hardened again they will be ready to serve. Clearly these are messy to eat but ridicu-
lously good.

16
 Marshmallow Popcorn Bars

Hands-On Time
10 minutes Total Time 20 minutes Makes 24 bars

Ingredients
2 tablespoons unsalted butter, plus more for the dish
1/2 cup popcorn kernels or one 3.5-ounce package plain microwave popcorn
1 10-ounce bag marshmallows

Directions
1. Butter a 9-by-13-inch baking dish. Pop the popcorn according to the package directions.
2. Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until
smooth, 5 to 7 minutes.
3. Fold in the popcorn until coated. Press into the prepared dish and let sit for 10 minutes before
cutting into 24 bars.

17
 Chocolate-Topped Crispy Bars

Hands-On Time 15 minutes Total Time 60 minutes Other Time 45 minutes

Serves 24

Ingredients
2 tablespoons unsalted butter
1 10-ounce bag marshmallows
6 cups rice cereal (such as Rice Krispies)
12 ounces chocolate

Directions
1. In a large saucepan, over medium-low heat, melt the butter and marshmallows, stirring until
smooth, 6 to 8 minutes. Add the cereal and stir until coated and combined. Press into a 9-by-13-inch
baking dish.
2. Roughly chop the chocolate and place it in a heatproof bowl set over (but not in) a saucepan of gently
simmering water. Spread the chocolate evenly over the rice mixture.
3. Cover and refrigerate 45 minutes. Cut into 24 squares.

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 S’mores Cupcakes

Hands-On Time 40 minutes Total Time 100 minutes

Makes 12

Ingredients
For the cupcakes:
1 cup graham cracker crumbs (from 9 crackers)
1 cup all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 cup whole milk
For the ganache:
1/3 cup heavy cream
6 ounces bittersweet chocolate, chopped
For the topping:
12 large marshmallows

Directions
1. Make the cupcakes: Heat oven to 350° F with the racks in the middle and top positions. Line a standard
12-cup muffin tin with paper liners. Whisk together the graham cracker crumbs, flour, baking powder, and
salt in a medium bowl.
2. Beat the butter and sugar in a separate bowl with an electric mixer on medium-high until light and fluffy,
2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as
necessary. Reduce mixer speed to low and add the dry ingredients and milk alternately, beginning and
ending with the dry ingredients and mixing well between additions. Mix until just combined.
3. Divide the batter among the muffin cups. Bake, on the middle rack, rotating once, until a toothpick
inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Cool in the tin for 10 minutes;
transfer to a wire rack to cool completely.
4. Make the ganache: Meanwhile, bring the cream to a boil in a small pot. Remove from heat, add the
chocolate, and let sit for 5 minutes. Whisk to combine. Let cool slightly.
5. Make the topping: Place the marshmallows on a parchment-lined baking sheet, 2½ inches apart. Bake on
the top rack until golden and deflated, 6 to 10 minutes. Let cool.
6. Assemble the cupcakes: Divide the ganache among the cupcakes, then top each with a toasted marshmal
low. Let sit until the ganache is almost firm to the touch, 15 to 20 minutes, before serving.

19
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