Combine the granulated sugar with the cinnamon and set aside.
To make the ganache, heat the heavy cream in a medium sauce pan until it comes to a simmer, pour over the chocolate in a large bowl, allow to sit for 30 seconds before stirring. Set aside until ready to use.
To make the marshmallows, combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar.
To serve, fry the waffle fries at 375 F for 5-7 minutes until crispy. Drain well, toss in cinnamon/sugar mixture. Arrange on a platter, top with a bruleed marshmallow, a little ganache and another crispy waffle fry to make a sandwich.
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