Chocolate Swirl Marshmallow

Chocolate Swirl Marshmallow

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

Ingredients
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

Method
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.

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

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