Home-made marshmallows with chocolate sauce

Home-made marshmallows with chocolate sauce

By
From
Home Comforts
Makes
450 g
Photographer
Yuki Sigura

I remember when I was a kid that Flumps were the sweet of choice for me. But, these days, they’re hard to find. So now for parties at mine I make this. It really is easy, a marshmallow is basically just a meringue with gelatine and that’s about it.

Ingredients

Quantity Ingredient

For the marshmallows

Quantity Ingredient
450g granulated sugar
1 tablespoon liquid glucose
9 sheets gelatine
2 large egg whites
1 teaspoon vanilla extract
2 tablespoons flavourless vegetable oil, for the baking tray
5-6 tablespoons icing sugar, to dust
5-6 tablespoons cornflour, to dust

For the chocolate sauce

Quantity Ingredient
75g caster sugar
200g dark chocolate, roughly chopped

Method

  1. To make the meringues, place the granulated sugar, glucose and 200ml of water into a heavy-based saucepan and bring to the boil. Cook over a medium-high heat until a sugar thermometer shows 127°C. Meanwhile, soak the gelatine in 140ml of water. Add the soaked gelatine sheets and their soaking water to the hot sugar syrup very carefully. Stir to dissolve, then pour into a jug.
  2. Place the egg whites into a clean grease-free bowl and whisk to firm peaks. Continuing to whisk, pour the sugar syrup on to the egg whites, until the mixture is shiny.
  3. Add the vanilla extract and continue to whisk for five to 10 minutes until the mixture is thick enough to hold its shape on a whisk.
  4. Lightly oil a 30 x 20cm baking tray.
  5. Dust the tray with icing sugar and cornflour then spoon in the marshmallow, smoothing the top with a wet palette knife. Place in the fridge for at least one hour to set.
  6. Dust some more icing sugar and cornflour over a work surface. Loosen the edge of the marshmallow, then turn out on to the work surface. Cut into squares and roll in the icing sugar and cornflour to coat totally.
  7. For the chocolate sauce, place the sugar and 110ml of water into a saucepan and bring to a simmer. Cook for one or two minutes until all the sugar has dissolved, then add the chocolate. Whisk until smooth, then remove from the heat.
  8. Carefully thread the marshmallows on to skewers. Place on a hot griddle, under a grill, over an open fire or into a tandoor and grill for one or two minutes until a bit charred and gooey.
  9. Serve the skewers of marshmallows with a bowl of chocolate sauce.
Tags:
James Martin
Saturday Kitchen
comfort food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again