That's right, spring has sprung. We've past the April showers, and now we have May flowers... and lawn mowing, house cleaning, basketball playoffs, cookouts, sun lazing, etc...
And you need a dessert than can hold up to all of it.
You may have seen some recipes out there for Waffle S'mores, but most miss some of the finer points:
Use Frozen Waffles
Though seasonal, all-natural ingredients are in vogue, many of America's signature desserts are designed for an industrial food supply. The classic example is Key Lime Pie, which made use of the only dairy product available in 19th Century South Florida: Sweetened Condensed Milk.
The perfect Waffle S'more takes advantage of the frozen waffle's low moisture saturation and fine waffling, which allow it to retain more syrup, chocolate, and marshmallow than a fresh one.
Surface Area Matters
One should use the smallest size of marshmallow available. The higher surface area better covers the waffle while ensuring a complete and even melt. Oversize marshmallows will be burnt on top and cool on the bottom.
Any chocolate will work, however, a thin milk-chocolate bar works best. Even if you prefer dark chocolate, a bar with high milk-solid content will melt better, and complement the other flavors. My favorite is the Lindt Classic Recipe Milk Chocolate bar.
Broiling is Best
1) To make a Waffle S'more, start by setting your toaster oven to broil, and place the rack at its highest setting. Toast two frozen waffles until the tops are golden brown.
2) On the browned side of one waffle place an even layer of marshmallows over the entire surface. Repeat this on the other waffle with broken up chocolate bar. Return to the toaster oven, and broil until the chocolate and marshmallow are melted.
3) Put the waffle with chocolate on a dessert plate, chocolate side up. Place the marshmallow waffle on top of it, then rotate the top waffle 360 degrees, so that the chocolate and marshmallow mix.
4) Top with maple syrup, and serve.
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