|| Marshmallows || Brush a large baking sheet with oil. Line with parchment paper allowing a 2-inch overhang on the long sides. Brush parchment paper with oil and set aside.

Place granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Continue to cook without stirring until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

Meanwhile, put 3/4 cup cold water into the bowl of an electric standing mixer and sprinkle the gelatin on top. Let soften five minutes.

Attach bowl with gelatin and water to a mixer fitted with the whisk attachment. With mixer on low speed, pour hot sugar syrup into gelatin mixture. Gradually increase mixer speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture onto prepared baking sheet, and spread with a rubber spatula until smooth. Set aside for three hours or until firm.

Sift one cup powdered sugar onto a work surface. Flip entire pan of marshmallow onto powdered sugar; remove parchment. Lightly coat a sharp knife with oil and cut marshmallow into squares the size of the cookies. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat.

|| Brown Butter Cookies ||  Melt butter in a saucepan over medium/high heat until toasted and browned. Let cool for 10 minutes. Preheat oven to 350 degrees.

Cream the butter and sugar together for one minute on medium speed in a KitchenAid® blender. Add eggs one at a time, then the vanilla and continue to beat for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the baking soda and salt and continue to beat for another minute.  Scrape down the sides of the bowl, and mix for a few more seconds.

Add the flour and beat on low speed until incorporated. Add the chopped chocolate and mix until evenly dispersed. Scoop out cookie portions with a small cookie scoop, and place on a cookie sheet at least two inches apart. Bake for 9-12 minutes. Remove from oven and cool.

|| Building the S’more || Prepare s’more by lining the inside of two Browned Butter Chocolate Chip Cookies each with a square of Hershey’s chocolate. Set aside. Place one homemade marshmallow on a roasting fork and toast over open flame until golden brown. With the toasted marshmallow in the middle of the two pieces of Hershey’s chocolate and the Browned Butter Chocolate Chip Cookies, slide marshmallow off the roasting fork and into the center of the cookies and chocolate creating a sandwich.