Yield: 30 or 15 large sandwiches
Combine the heavy cream, corn syrup and butter in a pot and bring to a boil. Pour over the chocolate and emulsify until smooth. Cover until ready to use. Leave at room temperature. Place into a pastry bag with a small round tip.
Combine the first set of sugar, corn syrup and water in a medium and boil until it reaches 214°F. Set aside away from the flame for 10 minutes. Start mixing egg whites into triple in size.
Warm the second amount of corn syrup and vanilla extract, then in a steady pour add to the whipped whites. While the mixer is running on speed 1 gradually add the corn syrup syrup. Whip on speed 2 until fluffy. Place into a pastry bag and keep refrigerated until ready to use.
Preheat the oven to 350°F. Line sheet pan with parchment paper. In a mixing bowl fitted with a paddle mix the softened butter, brown sugar and molasses until light and fluffy. Add eggs on low speed and mix until fully incorporated. Combine the graham cracker crumbs, flour and baking powder. Combine the milk, vanilla, baking soda and vinegar. On low speed add gradually add the milk mixture. Stop the mixer and scrape the sides of the bottom of the bowl. On low speed add the flour mixture all at once. Stop the mixer and scrape the sides of the bottom of the bowl. Add graham cracker crumbs and mix until fully incorporated. Scoop 1 tablespoon of batter (2 tablespoons for larger cookies) onto the parchment lined sheet pan. Bake for approximately 6-8 minutes (11-13 for larger cookies) until cookies are set. Allow the cookies to cool completely at room temperature.
Assemble cookies with chocolate ganache and marshmallow cream.