I finally got the last of the missing s’mores back on Friday, over 2 1/2 weeks after they were sent via the USPS’s 2-Day Priority service. The good news: They traveled well. All 4 were still intact, and looking as though they were just packed. The marshmallows were still soft. The bad news: so were the graham crackers.
I thought they would have been close to petrified by now; dried out and hard as a rock. Instead, the marshmallow made the cookies soft. In fact too soft. I tried to figure out what happened and then it hit me!
Storing brown sugar with marshmallow is a great way to keep it soft. Since my graham crackers contain a high percentage of brown sugar, it would make sense that the marshmallows in the s’mores added moisture,making the cookie soggy, instead of dry.
While it’s not the optimum situation for a s’more, it is the perfect solution to keeping brown sugar from hardening.
I’m sold.
photo: Glasshouse Images
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Tags: brown sugar, graham crackers, keeping brown sugar soft, marshmallow, marshmallows, S'mores, soggy
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