Can I make this GIANT S'MORE!? ✨Recipe: Marshmallows: • 5 packets (about 12½ tsp) unflavored gelatin • 2¼ cups cold water, divided • 2 cups granulated sugar • 1½ cups light corn syrup • Powdered sugar, for dusting Directions: 1. In a medium saucepan over medium heat, combine 1 cup of water, the sugar, and corn syrup. Stir gently until dissolved, then stop stirring and heat until the mixture reaches 240°F. 2. While the syrup heats, bloom the gelatin in the remaining cold water and let sit for 5–10 minutes. 3. Once the syrup hits temp, pour it into the bowl of a stand mixer fitted with a whisk attachment. Add the bloomed gelatin and whip on high speed for 10 minutes, or until fluffy and tripled in volume. 4. Immediately pour the marshmallow mixture into an oiled and parchment-lined 8x8-inch pan. Smooth the top, cover with parchment paper, and let sit for 12 hours undisturbed. Homemade Graham Cracker: (Adapted from @biggerbolderbaking) • 2 cups whole wheat flour • 1 cup light brown sugar • 1 tsp cinnamon • 1 tsp baking soda • ¾ tsp salt • 7 tbsp butter, cubed and softened • 3 tbsp whole milk • ⅓ cup honey • 2 tsp vanilla extract Directions: 1. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. Rub in the butter with your fingers until the texture is like coarse crumbs. 2. In a separate bowl, mix the milk, honey, and vanilla until smooth. 3. Add the wet mixture to the dry and mix until a dough forms. Wrap and chill for at least 1 hour. 4. Roll the dough out on a floured surface to about ⅛ inch thick. Cut two large 8x8-inch squares. 5. Bake at 325°F for 10–12 minutes, or until golden around the edges. Let cool completely. Assembly: 1. Place the marshmallow slab on one graham cracker and the chocolate bars on the other. 2. Warm both halves in a 200°F oven for 1–2 minutes, until soft and melty. Be careful not to over melt! 3. Carefully flip the chocolate side onto the marshmallow side. Slice into squares (or don’t), and enjoy the biggest s’mores bite of your life! - @littleremyfood