We're huge fans of marshmallows in this household, The Boy adores them in hot chocolate when they turn gooey. These made from scratch marshmallow stirrers are straightforward but do require time and patience, something which I needed a little assistance with from Mr. TBaM!
Chocolate Marshmallow Stirrers
- Makes: 25
- Preparation time: 45 minutes (plus cooling)
- Cooking time: 25 minutes
- Setting time: 4-5 hours
- For the marshmallow:
- sunflower oil, for greasing
- 1tbsp cornflour
- 1tbsp icing sugar
- 200ml/7fl oz cold water
- 450g/1lb granulated sugar
- 100ml/3½fl oz hot water
- 25g/1oz powdered gelatine
- 2 large egg whites
- 1tsp vanilla extract
- To decorate:
- 150g/5½oz milk chocolate, broken into pieces
- hundreds and thousands
- Lightly oil an 18cm/7inch square cake tin (at least 5cm/2in deep). Line the base and two sides wih baking paper, then lightly oil the paper.
- To make the coating, sift together the cornflour and icing sugar into a bowl. Use a little of this mixture to dust the lined tin, tapping it firmly so the mixture coats the base and sides completely.
- Put the cold water and granulated sugar into a small deep saucepan. Heat gently, stirring constantly with a wooden spoon, until the sugar has dissolved.
- Bring the syrup to the boil and boil, without stirring, for about 5 minutes until the mixture reaches around 120°C/248°F on a sugar thermometer.
- Meanwhile, put the hot water into a small bowl, sprinkle over the gelatine and stir until dissolved and the liquid is clear. Put the egg whites into the bowl of a free-standing electric mixer and whisk until they hold stiff peaks.
- When the syrup has reached the correct temperature, remove the pan from the heat and add the gelatine mixture – it will fizz and bubble. Leave to stand for a few seconds, then slowly pour the syrup into a large, heatproof jug (take care because the mixture will be extremely hot).
- Switch on the mixer on low speed and gradually add the hot syrup to the egg whites in a slow, thin stream, whisking constantly. This must be done very slowly and carefully, otherwise the egg whites could end up slightly scrambled! When all the syrup has been added increase the speed to high and whisk for 10 minutes until the mixture is thick and glossy and leaves a thick trail on the surface when the whisk is lifted.
- Whisk in the vanilla extract.
- Pour the mixture into the prepared tin and use a spatula to gently level the surface.
- Lightly dust the top with a little of the coating mixture. Leave to set, uncovered, in a cool, dry place for 4-5 hours.
- Run the tip of a lightly greased knife along the unlined sides of the tin to release the marshmallow. Using the lining paper, gently lift out the marshmallow and place on a chopping board. Cut into 25 squares with a lightly greased knife. Lightly dust each square with the remaining coating mixture.
- To decorate, put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Remove from the heat and stir until smooth. Leave to cool for 10 minutes.
- Gently push a lollipop stick into each marshmallow, or place onto a spoon. Pour over the melted chocolate and sprinkle on hundreds and thousands to coat. Place on a baking sheet lined with baking paper and leave in a cool place to set. Store in an airtight container for up to 5 days.
This recipe is one of many scrumptious marshmallow concoctions which can be found in the Parragon book 'Marshmallows Made Marvellous'. With an RRP of £6.00, it's available from a variety of online stores, including Waterstones.