Sunset Magazine S'mores

I thought I could just find this recipe online and link it to my blog but haven't had any luck. It is so delicious that I am going to take the time to type it all up. Just for you.

Step 1: Homemade Marshmallows
35 minutes to make, 2 hours to firm

1/4 c cornstarch
1/4 c powdered sugar
3 large egg whites (at room temperature)
2 envelopes unflavored gelatin
1 c granulated sugar
2 T light corn syrup
1/2 t vanilla extract

Coat a 9x13 pan with cooking spray. Stir cornstarch and powdered sugar together in a bowl and dust pan with half of this mixture. Set remaining mixture aside.

Stir 1/4 c cool water and gelatin in a glass measuring cup and let soften.

Put egg whites in large bowl of mixer and beat on high until soft speaks form.

While egg whites are whipping stir granulated sugar, corn syrup, and 2/3 c water in a small saucepan. Bring to a boil over high heat until it reaches 240 degrees which will take 6 to 10 minutes. Remove from heat and microwave gelatin until dissolved, about 30 seconds, and stir into syrup.

Pour about 3 T syrup at a time into egg white mixture (while beating on high) and beat each addition about 20 to 30 seconds. Continue to beat until soft peaks form and the underside of the bowl is completely cool. Beat in vanilla

Spread in pan and let stand 2 hours. Sprinkle with 2 T cornstarch mixture and then cut (scissors are easiest) into 12 rectangles. Toss in bowl with remaining cornstarch to coat.

Can be made up to 4 days in advance, kept chilled in an airtight container with plastic wrap between the layers. Coat with more cornstarch mixture if they get sticky.

Step 2: Homemade Graham Crackers
1 hour

3/4 c butter, room temperature
1/3 c packed brown sugar
1/4 c granulated sugar
1 T honey
1 1/4 c all-purpose flour
1/3 c whole wheat flour
1/2 t baking soda
1/2 t cinnamon
1/4 t salt

Beat butter, sugars, and honey in a large bowl until smooth. In another bowl combine the dry ingredients and then add to butter mixture and beat until blended. Divide dough in half and roll each half between 2 sheets of parchment paper into a 10 by 12 inch rectangle. Slide onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300 degrees.

Pull off top parchment and cut dough into 2 1/2 by 4 inch rectangles. Bake until deep golden brown, 13 to 18 minutes, swapping pans halfway through. Cut crackers again after baking.

Let cook on pans 2 to 3 minutes and then separate pieces and transfer to cooling racks.

Will keep 1 week in an airtight container or frozen up to 2 months.

Step 3: The Ultimate S'more
24 graham crackers
12 marshmallows
4 bars Lindt dark chocolate with almonds, each bar broken into 3 pieces
12 squares foil

Assemble each s'more on a square of foil and gently fold and crimp edges to seal. Place in a fire (or oven heated to 350) for 2 to 3 minutes. Or, first roast the marshmallow, then assemble, and heat in fire or oven.