1 ½ cups or 190g cups graham cracker crumbs
⅓ cup or 80g butter unsalted
½ cup or or 113g butter can use salted here reduce fine sea salt to 1/4 tsp
1/2 teaspoons fine sea salt
1 teaspoon pure vanilla extract
2 envelopes or 17g powdered gelatin
⅓ cup or 85g cool water for the gelatin mixture
1 vanilla bean or 2 teaspoons pure vanilla extract
⅓ cup or 88g cup water for the sugar
¼ cup plus 1 tablespoon or 95g g honey
226g or heaped 1 cup brown sugar
100 g dark chocolate chopped fine
Line a greased 8 or 9” square pan with parchment paper on both sides so they overlap. Preheat the oven to 350 F.
Make the graham crumb layer
Grind the crackers into crumbs and melt the butter. Combine them until the mixture is like wet sand. If it seems overly dry, add a bit more melted butter.
Press the mix into the bottom of the pan in an even layer.
Bake for 10 minutes then let cool completely before you make the caramel.
In a deep pot, add the sugar. Squeeze a few drops of a lemon over the sugar and use a wooden spoon to stir it until it’s mostly mixed. Turn the heat on to medium.
Warm the heavy cream in the microwave, just for about 30 seconds. Have the other ingredients closeby for the caramel when it’s ready.
Stir the sugar frequently as it melts and darkens. Once it is all liquid and amber colored, let it cook for another minute (the longer you leave it the deeper the flavor but if left too long, it will turn bitter).
Pour the heavy cream in very slowly, stirring as you do. The caramel will bubble up so be careful. Lower the heat, then add the butter and salt and stir until smooth. Take off the heat and add the vanilla, stir to combine. Pour caramel over the graham layer and set aside to firm up.
Make the chocolate marshmallow layer
In a small bowl, add the cool water and the vanilla scrapings (or extract). Then add the gelatin and whisk to combine. Set aside.
In a deep pot, add the sugar, water, salt, honey and scraped vanilla bean (if you used a bean). Set over medium heat and stir until combined. Clip a thermometer to the pan and let cook until the mix reaches 245-250 F. Pour into the bottom of a stand mixer bowl and remove the vanilla bean. Let cool for just a minute then add the gelatin (it should be one big glob now) and attach the whisk.
Whisk on low to start, then work up to medium and let it whip. Meanwhile, heat the slowly chocolate until almost, but not fully melted (I do this in the microwave) and stir until smooth. Let cool slightly.
After about 10 minutes of whipping the marshmallow should be thick, shiny fluff. Pour in the cooled, melted chocolate and give it a couple of big, strong strokes so it swirls a bit.
(If the caramel has gone very firm and cool, set it in the oven to warm up and loosen a bit so the marshmallow layer will adhere to it better.)
Pour the marshmallow over the caramel and gently get it into an even layer.
Set the bars aside for about 4 hours to firm up. To slice, warm up a knife under hot water and dry it (a little oil on the knife helps cut through the marshmallow without sticking).
Store bars in the fridge if making them ahead of time. These slice best at room temperature.
