Taffy Kabobs

A campfire skewer dessert that depends entirely on the caramel it is dipped in, and on getting the marshmallows out of the hot syrup fast.

• The hinge: seconds, not minutesMarshmallow collapses in hot sugar syrup almost immediately. Dip, lift, and start twirling in one motion; anything longer and the marshmallows slump off the stick into the pan.
• The taffy referred toThe dip is the coating from the Taffy Apples recipe printed above, not pulled taffy. Its ingredients and cooking point are not given here; any standard caramel-apple coating will serve, typically boiled into the firm-ball to hard-ball range (roughly 245-260F).
• Test the syrup by temperatureThis recipe gives no test for the syrup; cold-water drop tests and colour were the common older methods. A candy thermometer is more reliable over an uneven fire, and a syrup taken much below the firm-ball stage will tend to stay sticky rather than set on the fruit.
• "Green stick"A freshly cut, unseasoned branch, chosen because it will not catch fire or snap. Use a hardwood such as maple, birch or hazel, peel the bark from the food end, and avoid anything resinous or unfamiliar. Metal or bamboo skewers do the same job with no guesswork.
• Dried apricotsCommercial dried apricots today are generally softer and moister than older, more thoroughly dried fruit, so soaking is usually unnecessary. Thread through the thickest part rather than the edge or they tear when dipped.
• Twirling and dryingTwirl the skewer horizontally until the caramel stops running, then rest it so the coated section hangs clear. On a warm night the coating stays tacky; it firms up best in cool air.
• YieldOne skewer per person is a generous serving. A batch of caramel coating sized for apples will go a long way on skewers this small, which is worth knowing before making it for four.