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1
Combine the gelatin and a half a cup of cold water in your mixing bowl and set aside to dissolve, about 30 minutes. While that is dissolving, put the graham crackers in a baggie and break them up into pieces small enough to fit in filo cups, and crisp the filo cups in a 350 degree oven for 7-10 minutes. Remove them from the oven and put a small dollop (I used an espresso spoon) of Nutella into each cup.
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2
Combine the other 1/2 c water, sugar, corn syrup and vanilla in a sauce pan. Bring to a simmer, stirring to dissolve. Bring to soft crack (240 degrees) and remove from heat. Allow it to sit and cool for a few minutes.
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3
Beat the eggwhites and gelatin with a whisk attachment until stiff peaks form. Temper the sugar mixture with a dab of eggwhite. Then turn the speed to high and whip the sugar mixture into the eggwhites, beating until it is fluffly and, well, marshmallowey.
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4
Scoop out a heaping cup of marshmallow and put it in another bowl, and fold in the graham crackers. Smooth the remaining marshmallow into that 9x9 you have ready.
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5
Put a dollop of graham crackery marshmallow into each filo cup. Arrange them on a plate and dust them with cocoa powder. At this point you really should allow them to dry / set up for a little while, but honestly you probably won't. They are good right now, too!!
