Homemade Bite-Sized S’Mores

Preparation

For the marshmallows:

In a small bowl, sprinkle powdered gelatin over 4 tablespoons cold water to soften, and set aside.

Combine granulated sugar, 1 cup water, and corn syrup in a small pot and heat to 240°F, then let cool to 212°F.

Meanwhile, whip egg whites until frothy. Drizzle cooled syrup into egg-white mixture.

Heat gelatin mixture for about 15 seconds in the microwave until gelatin dissolves, then add to egg whites. Whisk for 10 minutes or until stiff peaks form using a hand whisk or a standing mixer.

Line a half-size sheet pan with parchment paper and coat with nonstick cooking spray. Place the marshmallow mixture into a gallon-size ziplock bag and cut one bottom corner out for piping. The hole should be no larger than the size of a nickel. Pipe out marshmallow into silver-dollar-size coins and refrigerate for 3 hours.

For the Chocolate Dipping Sauce:

Chop chocolate into small pieces and place into a microwave-safe bowl. Microwave chocolate for 30 seconds, stir, and repeat until smooth. Set aside at room temperature.

For the Graham Cracker Dust:

Place graham crackers in food processor and pulse until finely ground, or put them in a ziplock bag and crush with a rolling pin.

To assemble:

Using a fork, dip marshmallows one at a time in room-temperature chocolate, draining off excess as much as possible.

Transfer marshmallows back to lined baking sheet. When chocolate coating is almost set, garnish marshmallows with a line of graham cracker dust and smoked Maldon sea salt on top. Refrigerate until hardened, and serve cold.