Mastering Torch Techniques for Dessert Finishing

Professional torch work requires understanding flame control, sugar behavior, and safety protocols to achieve the authentic toasted marshmallow flavor that elevates sophisticated desserts. The kitchen torch should be held at a 45-degree angle approximately 4-6 inches from the surface, moving in steady circular motions to prevent hot spots that could burn rather than caramelize. Meringue responds differently to heat than solid sugar - it toasts quickly due to its protein content and aerated structure, requiring constant movement and careful observation to achieve golden-brown color without creating bitter or burnt flavors. The key is building color gradually through multiple light passes rather than attempting deep browning in one application. Safety protocols include ensuring adequate ventilation, keeping flammable materials away from the work area, and allowing the torch to cool completely before storage. The flame should be adjusted to medium intensity - too high creates uncontrollable heat that burns rather than caramelizes, while too low fails to create the desired Maillard reactions that provide authentic toasted flavor. Proper torch technique creates the visual drama and authentic s'mores character that judges recognize as sophisticated execution of familiar flavors, transforming simple meringue into restaurant-quality component that contributes both flavor and theater to the final presentation.