Raspberry Chocolate S'mores

I had this idea of raspberry s'mores in my head and this was the reason I made the graham crackers.  And the end result is very yummy!  I am not normally a marshmallow fan, nor am I a s'more lover.  I was never a girl scout and camping is not on my list of things I like to do.  However, changing the flavors and using homemade everything makes plain old, not so exciting s'mores into something that even a non-girl scout, anti-camper like me a fan of.  What's next?  Strawberry chocolate s'mores?  Double chocolate s'mores?  Mint chocolate s'mores?  Oooh, the possibilities!

To start, you want to make the homemade graham crackers.

Then, you make the homemade raspberry marshmallows.  When everything is set and ready, you roast the marshmallow with a fresh raspberry skewered between the slices and smoosh it between two graham crackers and a piece of dark chocolate....mmmmm!

Raspberry Marshmallows:

1 cup confectioners' sugar
3 1/2 envelopes unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/2 teaspoon salt
2 large egg whites
1 1/2 teaspoon vanilla extract
1 teaspoon raspberry extract
3 drops red food coloring
1 drop blue food coloring

Oil bottom and sides of a 13x9 inch metal baking pan and dust with confectioners sugar
In bowl of a standing mixer, sprinkle gelatin over 1/2 cup of water
In a saucepan, cook granulated sugar, salt, corn syrup and 1/2 cup of water over low heat, stirring until sugar is dissolved.  Increase heat to medium and boil without stirring until a candy thermometer registers 240 F (about 12 minutes).  Remove pan from heat and pour this mixture over the gelatin mixture and stir.
Beat with the whisk attachment on high speed until white and thick, about 6 minutes.
In separate bowl, whisk egg whites until they hold stiff peaks.
Add the egg whites to the gelatin mixture and continue beating. 
Add extracts and food coloring and continue beating until the color is completely incorporated.
Pour mixture into baking pan and even it out with a rubber spatula. 
Sift confectioner's sugar over the top and refrigerate uncovered until firm, at least 3 hours.
Invert onto a cutting board and cut into squares with a sharp knife or kitchen shears.