The s’more. A single marshmallow roasted over smoking coals to a crisp, gooey state, placed in between two graham crackers and a slowly melting chocolate bar. Over time, this roasted treat has become not only a summertime staple, but also one of the most recognizable and iconic foods in American history. I mean, can a person truly say they are from the land of the free and the home of the brave if they have yet to sit around a small fire snacking on a gooey, chocolate-covered, crunchy morsel of goodness?

Picture it now, a cool summer night in July. You and your friends are just now beginning to relax after a long day of swimming and boating on the lake. Feeling the cozy blanket and sitting in the worn lawn chair by the fire, you are handed a stick with a single marshmallow on the end to roast. You gently place the stick over the firey pit, waiting several minutes as the soft white mallow becomes golden brown. Or do you? See, at this point, the endless debate begins. Charred or tanned? Black as ash, or golden as amber? What is the true definition of “crisp, gooey state?”

First, it is only fair to recognize the mental energy and precision needed to produce a perfectly gooey and an amazingly golden marshmallow simultaneously. Often, one trying to reach this goal will end up with an untouched and unheated marshmallow middle, or a marshmallow fully burnt to a crisp, ensuring melting. Why waste the time trying to perfect a golden roast to achieve full melting, when most of the time, one will just end up with a charred result? Not only is charring the marshmallow black from the get-go more efficient, but such a system also can create a more exciting experience. Marshmallows are made by beating sugar particles together with a gelatin base and hot liquid, creating small air bubbles and the inherently spongy texture. When said sugar and air bubbles are put into fire, the sugar begins to burn and oxygen fuels the flame, creating a small torch, perfect for waving around and dramatically blowing out when the marshmallow is flawlessly toasted. Then, all one has to do is slide that ball of puffed sugar in between a piece of Hershey’s and a graham cracker and bingo. The smoky, crispy taste of the ash, combined with the gooey sugars and the crunch of the chocolate and cracker reaches your tongue before anyone else has even got theirs off the stick. That, my friends, is quality delivered so quickly, it’s impossible to pass up.

Although health concerns with eating charred particles are brought into question, I think it is fitting to remember there is evidence of human ancestors eating literal tree bark for “health benefits,” and personally, some listed ingredients in “normal” foods have me more concerned than any overly roasted marshmallow.

In conclusion, when looking to achieve the ideal “crisp, gooey state,” blackened marshmallows are not only the most efficient, but also the most delicious option in comparison to “golden brown.” There is simply no better way to enjoy a good old fashioned American campfire, than by savoring a s’more, charred black to perfection.