Chocolate Swirl Marshmallow

Chocolate Swirl Marshmallow

Prep & cook time 30 minutes (+ refrigeration) Makes 15

½ cup (125ml) warm water
2 tablespoons powdered gelatine
½ cup (150g) dark chocolate and vino cotto caramel
1 teaspoon sea salt flakes
1½ cups (330g) caster (superfine) sugar
⅔ cup (230g) liquid glucose
½ cup (125ml) water, extra
1 cup (160g) icing (confectioner’s) sugar mixture, sifted

1 Lightly grease a 20cm x 30cm slice tin lined with baking paper. Place the warm water in an electric mixer, sprinkle over the gelatine and stir to combine. Set aside.
2 Combine caramel and salt and mix to combine. Set aside.
3 Place the caster sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil.
Cook, without stirring, for 6–7 minutes or until the temperature reaches 115°C (239°F) on a sugar (candy) thermometer. With the mixer on high speed, gradually add the hot syrup to the gelatine mixture, in a thin steady stream, and beat for 3 minutes or until thick and glossy.
Working quickly, gently fold through the caramel. Carefully spoon the mixture into the tin. Using a piece of greased baking paper, carefully smooth the marshmallow into an even layer.
Refrigerate for 1–2 hours or until set. Lift the marshmallow onto a board. Dust a large knife with a little of the icing sugar mixture and cut into 6cm squares. To serve, dust the marshmallows with the remaining icing sugar mixture and package in paper bags. Makes 15.

Jump over here for more this sweet story

Photography: Noel McLaughlin Recipes: Angela Devlin
Art Direction and Styling: Anne Marie Cummins

You might like these…

Chamomile and Strawberry Jam Shortbread

Lemon and Earl Grey Tart

Rose and Raspberry Ripple Meringues

Matcha and Mandarin Bundt Cake 

Interview with Dan Hong


Leave a Reply

Your email address will not be published. Required fields are marked *


    To receive our master guide to shooting video on your smart phone subscribe to food to film today.

    Sign Up Food To Film

  • Contact Us

    • We would love to hear from you. Please say hello and we will get back to you as soon as we can.
    • Email:
    • PHONE: 0411 852 441
  • X


    on what’s happening at food to film

    Blog posts, news and events straight from Anne Marie to you.