Save to your scrapbook
Giant chocolate marshmallows
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These giant, squidgy sweets, rippled with melted dark chocolate, make an impressively grown-up treat. Eat solo or floated in a mug of our ultimate hot chocolate recipe.
250g golden caster sugar
1 tbsp liquid glucose
50g dark chocolate (70% cocoa)
5 gelatine leaves (we used Costa)
3 egg whites
½ tsp salt
1 tsp vanilla extract
4 tbsp icing sugar
2 tbsp cornflour
2 tbsp cocoa powder
1. Line a 900g loaf tin with parchment paper. Put the sugar, glucose and 150ml warm water in a pan. Dissolve the sugar over a low heat; brush the sides of the pan with water to stop it crystallising. Leave the syrup to simmer until it reaches 125˚C (hard ball stage) on a sugar thermometer; don’t stir. If you don’t have a thermometer, spoon a little syrup into a glass of cold water; if it sets immediately, then it’s at the correct temperature.
2. Meanwhile, melt the chocolate in a bowl set over a pan of barely simmering water; set aside to cool briefly. Separate the gelatine leaves and leave to soak in cold water for 5 minutes.
3. Just before the sugar syrup comes to temperature, use electric beaters or a freestanding mixer to whisk the egg whites and salt to stiff peaks in a large bowl. Put a tea towel under the bowl to secure it, then quickly and carefully pour the hot syrup down the inside of the bowl, whisking continuously. One at a time, squeeze the excess water from the gelatine leaves, then beat into the hot meringue. Keep beating until completely cool; about 10 minutes. Beat in the vanilla until combined, then gently stir through the melted chocolate with a spatula until just rippled. Pour into the loaf tin and leave to set for at least 3 hours.
4. Sift the icing sugar, cornflour and cocoa powder onto a clean baking tray. Tip in the marshmallow; remove the parchment and coat with the sugar mixture. Cut the marshmallow into 12 large, even pieces and dust again. They will keep for up to 3 days, stored in an airtight container.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in Tue Apr 01 15:38:00 BST 2014.