Special equipment: a candy thermometer; a pastry bag; a 9/16-inch round pastry tip (Ateco #807); a smoking gun; applewood chips
For the marshmallows: Combine the granulated sugar, 1/2 cup water and the corn syrup in a small pot, bring to a boil over medium heat, and cook until a candy thermometer registers 240 degrees F. Remove the pot from the heat and let the syrup cool to 212 degrees F.
Put the egg white in the bowl of a stand mixer fitted with a whisk attachment and whip until frothy. Slowly whip in the syrup at medium speed, and then increase the speed to medium-high and whip until it makes stiff peaks and the bottom of the mixing bowl is cool, about 10 minutes.
Meanwhile, place 2 tablespoons cold water in a microwave-safe container. Sprinkle the gelatin over the water and let stand for 1 minute. Microwave on high for 40 seconds and stir to dissolve. Slowly whip the dissolved gelatin mixture into egg whites at medium speed. Increase the speed to medium-high and whip until stiff peaks form again, about 10 minutes.
Line a 2-inch deep container with parchment paper. Put the marshmallow mixture into a piping bag fitted with a 9/16-inch round tip. Pipe the marshmallow mixture onto the parchment in mounds 1-inch apart and about the size and shape of chocolate kisses, and set aside for 3 hours.
Cover the top of the marshmallow container tightly with plastic wrap, and make a small hole in the wrap. Fill the chamber of the smoking gun with applewood chips. Light the wood chips and fill the marshmallow container with smoke through the hole in the plastic wrap. Let the marshmallows sit in the smoke for 30 minutes. Repeat the smoking procedure 3 more times for a strong, smoky flavor.
For the s'mores: Put the cocoa butter in a small, microwave-safe bowl and microwave on medium for 30 seconds. Stir thoroughly and repeat until the cocoa butter is almost completely melted. At this point, remove it from the microwave and stir for a minute or two until completely smooth. If it still has some lumps, microwave in 15-second increments until it is smooth.
Do the same thing with the chocolate. Take care not to overheat; you do not want the chocolate or cocoa butter to get too much warmer than body temperature. Combine the cocoa butter and chocolate in a small bowl and cool to room temperature.
Put the graham crackers in a food processor and pulse until finely ground.
To assemble the s'mores: Line a baking sheet with waxed paper. Using a fork, dip each marshmallow in the cooled chocolate mixture to cover. Let any excess chocolate drip back into the bowl, and then set the marshmallow on the baking sheet. Let the chocolate almost set up, and then sprinkle a thin line of graham across the top. Put 1 piece of Maldon salt on the chocolate, and serve.
Recipe courtesy of Nightbell, Asheville, North Carolina