Grown-up S'mores

Marshmallow

 * ¼ ounce envelope gelatin
 * ¼ cup cold water
 * ¼ cup light corn syrup
 * 3 ounces hot water
 * ¼ cup corn syrup
 * 1 cup sugar
 * ¼ teaspoon vanilla extract

Frozen cocoa mousse

 * ¾ cup water
 * ¾ cup sugar
 * ½ teaspoon vanilla extract
 * 1 teaspoon gelatin (softened with 4 tablespoons cold water)
 * 1 cup unsweetened cocoa (preferably Dutch), sifted
 * ¾ cup cream
 * 1 egg white

Graham cracker

 * 6 ounces bread flour
 * 6 ounces cake flour
 * 2 ounces whole wheat flour
 * 2 ounces brown sugar
 * 1 teaspoon baking powder
 * pinch of salt
 * 3 ounces soft butter
 * ½ cup honey
 * ¼ teaspoon vanilla extract
 * 3 ounces water

Malt sauce

 * 1 cup whole milk
 * ½ cup malt powder
 * 4 egg yolks
 * ¼ cup sugar

Marshmallow

 * 1) Pour cold water over gelatin.
 * 2) Set aside.
 * 3) Put first measurement of corn syrup in mixer bowl.
 * 4) Combine hot water, corn syrup, and sugar in small saucepan.
 * 5) Stir over medium flame until sugar dissolves, then let cook without stirring.
 * 6) Cook mixture until it is 230°F (use a candy thermometer).
 * 7) Pour into reserved corn syrup.
 * 8) Whip on medium-high, adding gelatin mixture bit by bit.
 * 9) Continue whipping for ten minutes.
 * 10) Add vanilla extract, mixing just to combine.
 * 11) Spread in lightly buttered bread pan, shallow pan, or roasting pan.
 * 12) Make sure height is at least ½ inch.
 * 13) Let sit 24 hours, uncovered.
 * 14) Cut with hot, wet cookie cutter and toss in powdered sugar to keep from sticking to each other.

Frozen cocoa mousse

 * 1) Bring water, sugar, and vanilla to boil.
 * 2) Remove from heat.
 * 3) Add gelatin to sugar mixture, stirring to dissolve.
 * 4) Add cocoa, stirring well to get out lumps.
 * 5) Press through sieve into bowl over ice.
 * 6) Stir frequently until room temperature.
 * 7) Whip cream to soft peak with electric mixer.
 * 8) Fold into cocoa mixture.
 * 9) Whip egg to soft peak with electric mixture.
 * 10) Fold into cocoa mixture.
 * 11) Spoon mixture into a shallow baking sheet lined with plastic and spread out to ½-inch thickness.
 * 12) Freeze for at least 6 hours.
 * 13) Cut with cookie cutter or knife (so that it will sit on top of the marshmallow, which will sit on top of the graham cracker).

Graham cracker

 * 1) Combine dry ingredients well in mixer with paddle attachment.
 * 2) Changing attachment to bread hook, add rest of ingredients.
 * 3) Mix just to combine.
 * 4) If dough does not seem pliable, adjust water amount.
 * 5) Roll on lightly floured surface to ⅛ inch thick.
 * 6) Cut with a 4-inch diameter round cookie cutter and place on parchment lined baking sheet.
 * 7) When all are cut and on sheet, prick cookies all over with a fork.
 * 8) Bake at 325°F approximately 5 to 8 minutes until just lightly colored on the edges.

Malt sauce

 * 1) Incorporate egg yolks, sugar, and malt powder in a bowl and mix together well with a whisk.
 * 2) Scald milk and take off the heat.
 * 3) Using a ladle, temper the egg yolk mixture by adding a small quantity of milk to the bowl and then whisking together quickly (don't allow the yolks to cook or you will get a grainy final product).
 * 4) Continue adding milk in this fashion until you have a creamy liquid.
 * 5) Add this mixture to the saucepan with the remaining milk and blend together well.
 * 6) Using a wooden spoon, cook the sauce over a low heat, stirring constantly and making sure that the bottom is continually scraped.
 * 7) Cook for about 5 minutes or until the sauce thickens (it will leave a clean line on the wooden spoon when you draw your finger across it).
 * 8) Pour into a bowl and place bowl over an ice bath to cool.

Assembly

 * 1) Cut marshmallow with round cookie cutter one size smaller than the graham cracker.
 * 2) Place marshmallow on plate and torch with kitchen propane or butane torch (if not available, broil briefly under the broiler).
 * 3) Place marshmallow on top of graham cracker and put on plate with malt sauce.
 * 4) Place cocoa mousse in/on warm marshmallow and put onto the graham cracker.
 * 5) Top with second graham cracker and serve immediately.