Whether you like lightly toasted marshmallows or raging flamers, here's the proper way to get the job done.
Obtain a clean, long-handled stick or barbecue fork suitable for spearing marshmallows. Extended clothes hangers work well too.
Push one or two marshmallows onto the end of the stick or barbecue fork so the entire marshmallow is secured.
Hold the marshmallow over the fire or coals, positioning it so the marshmallow is suspended 1 to 3 inches above the heat source.
Rotate your utensil when the underside is a warm brown colour, so the uncooked side hovers above the fire.
Continue to rotate the marshmallow until all sides are golden brown.
Remove the marshmallow from the fire, keeping in mind that metal utensils can get pretty hot on the end nearest the fire - handle with care.
Slide the golden brown goo gently off the utensil when it has cooled and you're able to comfortably touch it.
A low fire or hot coals provide the best conditions for roasting marshmallows. If you like your marshmallow well-done, briefly stick it into the flame until it catches fire. Let it burn only a few seconds, until the outside is dark brown and crackled, then blow out the flame.
Do not let the barbecuing utensil sag into the fire or you may have ashes on your marshmallow. Do not overcook the marshmallow or it may fall off the stick and into the fire. If you use a stick to roast marshmallows, be sure it does not come from a poisonous plant such as oleander or deadly nightshade. If in doubt, don't use it. Never use charcoal indoors or in an unventilated area.