Chocolate honeycomb marshmallows

Chocolate honeycomb marshmallows

From
The Artisan Marshmallow
Makes
48
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
310g raw caster sugar
1 tablespoon glucose syrup
1 1/2 tablespoons powdered gelatine
70g egg whites, at room temperature
115g golden syrup
500g dark chocolate, melted

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons cornflour

Method

  1. Lightly spray a 20 x 30 cm slice tin, the holes of four 12-hole round-based gem irons, 30 ml silicon baking moulds or 30 ml mini muffin pans with oil. Set aside 2 tablespoons of the sugar. Combine the remaining sugar, the glucose and 125 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 116°C on a sugar thermometer (soft-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  2. Meanwhile, slowly sprinkle the gelatine over 125 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until gelatine has dissolved.
  3. When the syrup reaches 110°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium– high and gradually add the reserved sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  4. When the sugar syrup reaches 116°C, turn off the heat and allow the bubbles to subside.
  5. Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and whisk for 5 minutes. Gradually add the golden syrup and continue to whisk until the mixture is very thick and holds its shape, about 8–10 minutes in total, depending on your mixer. The outside of the bowl should almost be at room temperature.
  6. Use a spatula to scrape the marshmallow mixture into the prepared rectangular pan or scoop the marshmallow mixture into a large piping bag fitted with a 10 mm nozzle and pipe into the oiled moulds. (You can spoon the mixture into the moulds if you prefer.) Stand for 1–2 hours, until set.
  7. Meanwhile, to make the coating, sift the icing sugar and the cornflour together.
  8. Cut the marshmallow into shapes with a lightly oiled large knife or remove the marshmallows from their moulds. Toss the pieces in the coating, dusting off the excess well. Dunk the marshmallows, one at a time, in the melted chocolate and scoop out with a fork, allowing the excess chocolate to drip off. Place on a tray lined with nonstick baking paper and leave to set.

Notes

  • Keep in an airtight container for 1–2 days.

    Add a few drops of yellow food colouring to highlight the ‘honeycomb’ colour if you like.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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