Step 1

Mix all the dry ingredients in the food processor.

Step 2

Add the butter to the dry ingredients and pulse in food processor (you can do this by hand also) until the mixture looks like coarse breadcrumbs.

Step 3

In a separate jug, whisk the milk, honey and vanilla.

Step 4

Add the milk mixture to the flour mixture until a dough forms, about 30 seconds. The dough will be sticky. Knead it together lightly on a floured surface

Step 5

Wrap in plastic and chill for at least 30 minutes, or overnight.

Step 6

On a lightly floured surface, roll out the dough to a little more ¼ cm, not too thin. Cut out the dough into square. You may experiment with the thickness of the dough to suit you.

Step 7

Bake the dough for roughly 10-12 minutes @ 350OF

Step 8

I like to bake them for 10 minutes so they are still soft and not crunchy.

Step 9

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

Step 10

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium heat until the sugar has dissolved. Do not let it boil at this stage.

Step 11

Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, roughly 8 to 10 minutes, maybe more.

Step 12

Once the mixture reaches this temperature, immediately remove from the heat.

Step 13

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Step 14

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly grease a 7 by 11-inch metal baking pan with flavorless oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

Step 15

Grease a spatula, and even your hands, believe me this is sticky stuff.

Step 16

When the marshmallow are ready, work QUICKLY and scrape the mixture into the prepared pan, using your spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Step 17

Turn the marshmallows out onto a cutting board and cut a little smaller then your graham cracker using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Step 18

On one side of a Graham Cracker place a square of good quality chocolate.

Step 19

Toast your Marshmallow slowly over an open flame, turning it to get an all over color. (you can also use the oven) When soft sandwich between the graham crackers.

Step 20

Enjoy while still warm. YUM!