Chocolate Marshmallows
Sweet, soft, and squidgy—marshmallows are something I’ve always eaten by the handful but never really thought about making. Until now. They’re not too different from making Italian meringue, except you don’t need egg whites. Instead, you’ll need sugar, water, and gelatine. Working with gelatine can be a bit smelly, but it doesn’t affect the taste. While classic marshmallows are my favourite, I decided to incorporate chocolate for a twist. I also coated some with ground pistachios for extra flair, but that’s optional. If you want plain marshmallows, skip the chocolate and use cornflour instead of cocoa.
Makes 24-36
Hands-on Time 40 minutes
Setting Time 4-6 hours
Ingredients
50g icing sugar
50g cocoa powder
Unsalted butter (for greasing)
210ml boiled water
8 tsp powdered gelatine (2 Dr. Oetker sachets)
275g golden syrup
360g caster sugar
1¾ tsp vanilla extract
75g dark chocolate (minimum 70%)
¼ tsp fine salt
Equipment
2 small mixing bowls
Fork
Deep-sided 25cm x 20cm brownie pan or 20cm square cake tin
Spatula
Freestanding mixer with whisk attachment or electric hand whisk with a large bowl
Saucepan
Jam thermometer
Microwaveable bowl
Microwave
Sieve
Baking parchment
Round-edge knife
Sharp knife
Cloth
Method
1. Prepare the tin
Mix the icing sugar and cocoa powder in a small bowl. Grease the tin with butter and dust with the cocoa mixture, tapping out any excess back into the bowl.
2. Make the marshmallow mixture
Dissolve the gelatine in 100ml of boiled water in a small bowl.
In a freestanding mixer or large bowl, whisk 125g golden syrup and the gelatine mixture on medium speed until it forms a gel paste.
In a saucepan, combine the caster sugar, remaining 150g golden syrup, and 110ml water. Heat until it reaches 115°C (240°F) on a jam thermometer.
Slowly pour the hot syrup into the gel paste while whisking. Whisk on medium speed for 10 minutes, then on high for 5 minutes until voluminous.
Stir in the vanilla extract.
3. Add the chocolate swirl
Melt the dark chocolate in the microwave in 30-second bursts. Stir in the salt.
Fold the melted chocolate lazily into the marshmallow mixture to create a marbled effect.
Pour the mixture into the prepared tin and smooth the top. Dust with cocoa sugar powder.
4. Set and cut the marshmallow
Let the marshmallow set for 4–6 hours.
Run a round-edge knife around the edges to loosen, then turn out onto parchment.
Cut into cubes using a sharp knife, wiping the blade with a wet cloth between cuts.
Coat the sides of each cube with the remaining cocoa sugar mixture.
Storage Tip
Store the marshmallow cubes in an airtight container, layered with baking parchment to prevent sticking.
Enjoy!
