Meet Your New Favorite S'mores

This campfire treat is having a major moment. And we've made it better than ever.

An old camping favorite gets a modern makeover. We've traded the classic graham crackers for homemade ones and added a twist: salted caramel!

Grown-Up S'mores
Total: 20 minutes
Serves: 8
To make the salted caramel: Heat 1/2 cup sugar in 3-quart saucepan on medium until sugar melts. Cook, swirling pot (do not stir), 6 minutes, or until dark amber. Stir in 4 tablespoons butter, cut up, 1/4 cup sour cream and 2 tablespoon bourbon (optional); cook, stirring, 2 minutes. Off heat, stir in 2 teaspoon vanilla and1/2 teaspoon salt.
To make the s'mores: Sandwich 1 tablespoon between homemade graham crackers (or store-bought!) with toasted marshmallows and bittersweet chocolate bars, broken into squares.


Pro Tips: Roasting the Perfect Marshmallows
Sure, you've been spinning marshmallows on sticks by the fire since childhood, but here's the foolproof way to get a perfectly crispy outside and gooeyness in the middle.

1. Choose your skewers Long hardwood sticks are best. Avoid woods from resinous trees like pine; they release sap when heated.

2. Perfect the placement
Push skewer all the way through 1 or 2 marshmallows, leaving 1 inche empty at the tip to keep them from sliding off.

3. Go low and slow
A low-burning fire is best. Slowly rotate marshmallows on skewer 2 inches away from heat source for 45 seconds.

4. Cool it down
Like 'em well done? Let them catch fire for 10 seconds, blow out and cool 30 seconds. (Never shake to extinguish.)