Chocolate-coated marshmallows

Chocolate-coated marshmallows

Atelier Confectionery
30 mins
Cooking time
15 mins
Lisa Linder


Quantity Ingredient
vegetable oil, for oiling
500g milk chocolate
10 caramel wafers
80ml water
12g powdered gelatine
200g caster sugar
1 tablespoon liquid glucose
100g egg whites
pinch salt


  1. Oil 10 cake push pop containers or cylinders with a diameter of 4.5 cm. Line 2 baking trays with baking paper. Melt 50 g of the chocolate. Cut out rounds of the wafers with a 4.5 cm pastry cutter. Dip one side of the wafer rounds into the chocolate and place on the baking trays, chocolate side up. Leave for 2 hours. Turn them so the wafer is facing up.
  2. Put 2 tablespoons water in a small bowl, sprinkle the gelatine over and leave to soak for 5 minutes.
  3. Heat the sugar, liquid glucose and the remaining 2 tablespoons water in a pan over a medium heat, stirring until the sugar has dissolved. Bring to the boil, insert a sugar thermometer and cook until the syrup reaches 120°C, then leave on the heat, add the gelatine and stir for 1 minute until melted.
  4. Whisk the egg whites and salt in a freestanding mixer on a medium speed until soft peaks start to form. Increase the speed to high and pour in the sugar syrup in a thin stream, whisking until the mixture is used. Whisk for 10–15 minutes until the mixture is cool, thick and holds soft firm peaks. Spoon the mixture into a piping bag with a large plain nozzle and pipe into the containers to three-quarters full. Leave for 4 hours or overnight.
  5. Melt and temper the remaining chocolate. Dip the marshmallow bases into the chocolate, then sit them on top of the wafers. Leave for 10 minutes. Put them on a wire rack with a baking tray underneath and ladle the chocolate over. Let any excess chocolate drip down. Leave for a few minutes before putting them on lined baking trays. Leave for 3–4 hours. Store in a container for a week.
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