Puffy Sheep S'more Pops

Sift the marshmallow coating ingredients (confectioners' sugar & cornstarch) together in a medium bowl and set aside.

Lightly coat a 9X9inch baking pan (*see note) with non-stick cooking spray.

In a small bowl, whisk together the gelatin and cold water and allow to soften for 5 minutes.

In a small saucepan, stir together the sugar, 1/4 cup of the corn syrup, water, and salt and bring to a boil over high heat. Stir occasionally as it boils, until the temperature reaches 240°F/116°C.

Meanwhile, pour in the remaining 1/4 cup corn syrup in the bowl of an electric mixture fitted with the whisk attachment.

Heat the gelatin mixture in the microwave until completely melted and all the granules have dissolved, about 30 seconds. Pour into the mixer bowl with the corn syrup and mix together on low speed. Keep the mixer running until the sugar syrup reaches the right temperature.

When the syrup reaches 240°F, slowly pour it into the mixer bowl in a steady stream. Increase the speed to medium and beat for 5 minutes. Then increase to medium-high speed and beat for another 5 minutes. Add in the vanilla, then turn to the highest setting and beat for 1 to 2 more minutes; until the marshmallow is opaque white, fluffy, and tripled in volume.

Pour the marshmallow batter into the prepared pan, and smooth it into an even layer and into the corners using an offset spatula. Sift a generous amount of the marshmallow coating over the top. Let set for at least 6 hours in a cool, dry place until set and bouncy to the touch. (I left it overnight). Meanwhile prepare the graham cracker dough. (*see note above on how to space out the work)

When the marshmallow is ready, dust a work surface with marshmallow coating. Use a knife to loosen the marshmallow from the edges of the pan. Invert the marshmallow slab onto the work surface. Use paper towels to wipe off any access cooking spray from the surface, then dust it with more coating.

Use a cloud or squished down flower cookie cutter to cut into the marshmallows. Dip the sticky edges of the marshmallows in more coating, patting off the excess.

In the bowl of a food processor, combine together the all-purpose flour, whole wheat flour, brown sugar, salt and cinnamon and blend to evenly combine.

Add the butter pieces and honey and pulse the food processor until the mixtures comes together into a shaggy dough. Turn out the dough onto a sheet of plastic wrap and lightly knead until it forms a uniform dough, then pat it into a 6-inch disk; wrap well. Refrigerate until firm, but still pliable, about 1 hour or up to overnight.

Line two baking sheets with parchment paper or silicone baking mats. Turn out the dough onto a lightly floured piece of parchment paper and roll out to a little over 1/8 inch thick. You just want to make sure that its slightly thicker than the lollipop sticks, so you could easily insert them in. Gather the dough scraps and reroll as necessary. Using the parchment as a handle, transfer the rolled out dough onto a cookie sheet or tray and freeze until firm but not solid; about 15 minutes. Chilling the dough at this point is optional but makes cutting out shapes so much easier. Meanwhile, adjust the oven rack to middle position and preheat oven to 350°F/180°C .

Using the sheep (or similar animal) cookie cutter, cut out shapes from the cold dough, then gently transfer the cut-outs pieces on the prepared baking sheets, 8 per sheet. Carefully insert one lollipop stick into the bottom of each animal cracker by gently screwing in the top of the stick almost 3/4 of the way through. Prick the cracker several times with a fork. Freeze the crackers for at least 15 minutes before baking.

Bake for 14 to 16 minutes until golden and firm around the edges. Allow the crackers to cool on the baking sheet for 5 minute then transfer them to a wire rack to cool completely.

First, line 2 baking sheets with wax paper or silicone mats.

Now melt the chocolate. In a microwave-safe bowl, heat 6 ounces of the chocolate (3/4 of the total amount), stopping the microwave and stirring every 10 seconds until two-thirds of the way melted, 1 to 2 minutes. Remove from microwave and keep stirring until melted all the way. Add remaining 2 ounces of chocolate, and stir continuously until melted. Return to the microwave for no more than 5 seconds at a time to complete melting if necessary. This melting method will quickly temper your chocolate, giving it the perfect temperature to set over the crackers.

Time to dip! Using the lollipop stick as a handle, dip the crackers into chocolate, using a spoon to help cover the entire cookie. Gently shake the cracker back and forth to allow the excess chocolate to drip back into bowl. Place on the prepared cookie sheet.

Allow the chocolate to set for a few minutes, and meanwhile make the horns. Cut a soft caramel candy into 8 piece, then using your roll and twist each piece to form a horn. (You could prepare these hours or even in advance).

Using tweezers, place one white confetti quin in place of the eye and a caramel horn in place of the ears.

Place in the freezer for about 10 minutes to set. Spread a dab of leftover melted chocolate on one side of each marshmallow fleece cloud, then use this side to glue the fleece cloud on top of the sheep cracker.

Return the assembled s'more pops to the freezer for a few more minutes till the marshmallow fleece clouds are stuck.

If desired, slide colorful paper straws over the lollipop sticks for a fancy presentation.

Serve as is or roast the marshmallow with a kitchen torch. Enjoy the fruit of your labor!

The pops will keep in an airtight container at room temperature for several days.