- used bamboo drawer boxes (purchased from Kmart) for the burners and biscuits,
- bag of stones to pack around the fuel
- ethanol burners
- small containers for the ethanol burners. (these were purchased from a hospitality catering company in Nicholson Street Fitzroy. Fuel about $3 each and the containers about $10 each)
- skewers for marshmallows (tip: do this very close to the event as marshmallows do dry out)
- florist foam for the boxes holding the marshmallows
- desiccated coconut to hide the florist foam
- bowls of nutella and caramel (Nestle pre-made caramel topping, made from condensed milk)
- a few display pieces, including a couple of tall glass jars full of large marshmallows, more for decoration than for eating. Kmart pin boards (large and small) and a few Christmas decorations
- we also had a selection of gorgeous gingerbread biscuits to finish off the decorating, including the creation of the garland around the table.
In America, where S'mores are very popular they use Graham biscuits but we couldn't find them here. So we chose a range of the thinnest digestive biscuits we could find. Some were chocolate coated on one side so the chocolate would melt with the warm marshmallow.
Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Add split vanilla bean with scraped contents into the saucepan, then allow to simmer for 5 minutes. Turn off stove and allow mixture to cool. Put into a container and refrigerate. Syrup should keep for up to a month in the fridge.