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.
4 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.
5 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.
6 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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