Giant chocolate marshmallows

Giant chocolate marshmallows

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!

4 out of 5 stars(1) Rate this recipe
  • Makes12
  • CourseDessert
  • Prepare40 mins
  • Cook10 mins
  • Total time50 mins
  • Plussetting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 250g golden caster sugar
  • 1 tbsp liquid glucose
  • 50g dark chocolate (70% cocoa)
  • 5 gelatine leaves
  • 3 egg whites
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 tbsp icing sugar
  • 2 tbsp cornflour
  • 2 tbsp cocoa powder

Method

  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 125ºC (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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

691kJ/ 163kcals

Fat

1.9g

Saturated Fat

1.1g

Carbohydrates

33.9g

Sugars

29.9g

Fibre

0.3g

Protein

2.6g

Salt

0.3g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating