Grease the bottom and sides of a 13x9 inch rectangular baking pan and set aside.

Pour 1/2 cup cold water into the bowl of a stand mixer. Sprinkle gelatin over the water and let it stand to soften (bloom).

In a saucepan, combine granulated sugar, corn syrup, 1/2 cup cold water, and salt. Heat on low to medium heat until the sugar is dissolved, covering for 4-5 minutes.

After the sugar is dissolved, increase heat to medium and bring to a boil without stirring, washing down any sugar crystals on the sides if needed.

Attach a candy thermometer. Once the syrup reaches 240F, remove from heat and pour it into the bloomed gelatin. Stir until dissolved.

Beat the mixture on medium speed until thick and tripled in volume. Add vanilla extract and any food coloring if desired.

For egg whites (optional), combine meringue powder and warm water and beat until soft peaks form. Gradually incorporate into the marshmallow mixture.

Pour the marshmallow mixture into the prepared pan. Spread evenly and let set for 5-6 hours or overnight.

In a bowl, combine powdered sugar and corn starch for the coating mixture. Set aside.

Dust a cutting board with the coating mixture, invert the marshmallow slab onto the surface, dust the top, and cut out heart shapes.

Coat the heart marshmallows with the coating mixture and shake off excess.

To make graham crackers, combine whole wheat pastry flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a bowl.

Cut in chilled butter until the mixture resembles cornmeal. In another bowl, mix milk, orange juice, honey, and vanilla extract, then combine with dry ingredients to form a dough.

Wrap the dough in plastic wrap and chill for 30 minutes.

Preheat oven to 350F. Roll out the dough and cut with a heart-shaped cookie cutter. Poke holes in the cookies.

Bake for 12-14 minutes or until golden brown. Let cool completely.

For the s’mores, melt the dark chocolate. Sandwich heart marshmallows between two graham crackers and use melted chocolate to adhere them. Dip half of the sandwich into chocolate and let harden on wax paper.