I am the kind of person who would rather figure out how to make a graham cracker with what I have in the pantry than get in my car, drive to Publix and pick up a box of Honey Maid.
In fact, that's what I did on a recent "cool-ish" evening at our house, when we got the backyard fire pit going and the s'mores cravings soon followed. The crackers were good, more like very thin and not-as-sweet cookies than anything else, and I would make them again. No biggie.
But I had never attempted to make the other crucial part of the melty campfire sandwich: marshmallows. I wasn't planning on it, either, content to buy a bag at the store because I don't especially like the squishy sugar clouds anyway. Then I set out to research this story about how marshmallows are actually made, and the part of me that insists on making anything I can from scratch poked its head out and said, "Marshmallow time?"