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Everyone has their own interpretation of how a perfectly toasted marshmallow looks and tastes. For reference, I have provided the following guide to help you identify your personal toasting preference:

Perfection Only

Lightly browned on all sides of the marshmallow. If your marshmallow burns or catches fire, waste no time in starting over with a fresh one.

How to: Using your metal skewer (a stick just will not do) place a lone marshmallow beside the flames and above the embers. Rotate your marshmallow, and don’t stop rotating until its center begins to sag off the skewer. Eat quickly; this little piece of perfection won’t stay perfect for long.

Slightly Past Perfection

Browned on most sides with a few scorch marks. The marshmallow is thoroughly warmed with a little extra flavor.

How to: Your technique is similar to the perfectionist’s, except you have more room for “error.” Use a stick. Cook multiple marshmallows together. Toast one side at a time. It doesn’t matter; it’s all good!

En Flambe

A flaming marshmallow is a good marshmallow. It will be thoroughly blackened and crunchy on the outside with the possibility of still being cold on the inside.

How to: Stick your marshmallow into the fire. Let it burn for a moment. Extinguish. Eat. Could it be any simpler?

Warmed by Technology

If cooking over an open flame isn’t your idea of a good time, the microwave can easily be the next best thing. After all, who needs the bugs? (The microwave is also a great solution for snowy months and rainy days.)

How to: Put your marshmallow on a plate, and cook it for 10 to 20 seconds. The marshmallow will expand while it heats up, but it will shrink again as it cools. When the marshmallow is almost back to normal size, it’s ready to eat.

Note: Recipes provided in this cookbook are compatible with all marshmallow toasting styles.