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1
Pour cold water over gelatin.
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2
Set aside.
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3
Put first measurement of corn syrup in mixer bowl.
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4
Combine hot water, corn syrup, and sugar in small saucepan.
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5
Stir over medium flame until sugar dissolves, then let cook without stirring.
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6
Cook mixture until it is 230F (use a candy thermometer).
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7
Pour into reserved corn syrup.
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8
Whip on medium-high, adding gelatin mixture bit by bit.
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9
Continue whipping for ten minutes.
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10
Add vanilla extract, mixing just to combine.
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11
Spread in lightly buttered bread pan, shallow pan, or roasting pan.
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12
Make sure height is at least 1/2 inch.
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13
Let sit 24 hours, uncovered.
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14
Cut with hot, wet cookie cutter and toss in powdered sugar to keep from sticking to each other.
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15
Bring water, sugar, and vanilla to boil.
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16
Remove from heat.
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17
Add gelatin to sugar mixture, stirring to dissolve.
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18
Add cocoa, stirring well to get out lumps.
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19
Press through sieve into bowl over ice.
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20
Stir frequently until room temperature.
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21
Whip cream to soft peak with electric mixer.
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22
Fold into cocoa mixture.
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23
Whip egg to soft peak with electric mixture.
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24
Fold into cocoa mixture.
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25
Spoon mixture into a shallow baking sheet lined with plastic and spread out to 1/2-inch thickness.
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26
Freeze for at least 6 hours.
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27
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).
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28
Combine dry ingredients well in mixer with paddle attachment.
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29
Changing attachment to bread hook, add rest of ingredients.
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30
Mix just to combine.
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31
If dough does not seem pliable, adjust water amount.
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32
Roll on lightly floured surface to 1/8 inch thick.
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33
Cut with a 4-inch diameter round cookie cutter and place on parchment lined baking sheet.
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34
When all are cut and on sheet, prick cookies all over with a fork.
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35
Bake at 325F approximately 5 to 8 minutes until just lightly colored on the edges.
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36
Incorporate egg yolks, sugar, and malt powder in a bowl and mix together well with a whisk.
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37
Scald milk and take off the heat.
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38
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).
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39
Continue adding milk in this fashion until you have a creamy liquid.
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40
Add this mixture to the saucepan with the remaining milk and blend together well.
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41
Using a wooden spoon, cook the sauce over a low heat, stirring constantly and making sure that the bottom is continually scraped.
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42
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).
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43
Pour into a bowl and place bowl over an ice bath to cool.
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44
Cut marshmallow with round cookie cutter one size smaller than the graham cracker.
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45
Place marshmallow on plate and torch with kitchen propane or butane torch (if not available, broil briefly under the broiler).
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46
Place marshmallow on top of graham cracker and put on plate with malt sauce.
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47
Place cocoa mousse in/on warm marshmallow and put onto the graham cracker.
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48
Top with second graham cracker and serve immediately.
