In a stand mixer, pour ¼ cup of cold water.

Sprinkle the gelatin over the water, allowing it to soften for at least 10 minutes.

Combine water, corn syrup, salt, and sugar in a medium-sized pot, ensuring sugar is poured into the pot's center to prevent sugar crystals from sticking to the sides.

Heat the mixture over medium-high heat for about 6-8 minutes or until the mixture reaches 240 degrees Fahrenheit.

Prepare a 9x13 pan by pressing an aluminum foil sling into it. Lightly spray the foil with oil to prevent sticking.

Break up the gelatin in the stand mixer equipped with a whisk attachment.

Slowly pour the hot sugar mixture over the gelatin while the mixer runs on a slow speed. Aim to pour between the bowl and whisk.

Once combined, increase the mixer speed to high and whip the mixture for 6-8 minutes. The mixture will turn white, fluffy, and gain a shiny texture.

Reduce the mixer's speed, adding in vanilla and a sleeve of crushed graham crackers.

Whip again on high speed for another 2 minutes.

Quickly pour the marshmallow mixture into the prepared pan, ensuring a smooth surface. As the mixture cools, it sets rapidly, making it harder to smoothen.

Allow the mixture to set at room temperature for 4-6 hours or freeze for 30-45 minutes.

Optionally, lightly sprinkle powdered sugar on the marshmallow surface to prevent sticking.

Once set, extract the marshmallow block from the pan. Using a greased chef’s knife, carve the marshmallow into ½-inch cubes.

Dip each marshmallow cube into melted chocolate, ensuring a full coat. Immediately roll it in the crushed graham crackers.

Place the coated marshmallow cubes on a tray lined with waxed or parchment paper to cool.

Once set, store in an airtight container. These treats are best enjoyed fresh but can be stored in a cool, dry place for several weeks.