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Homemade Marshmallows with Chocolate Sauce

Bouncy marshmallows prepared with egg whites and sugar syrup, served alongside a rich dark chocolate dipping sauce.

Snack Dessert Sweet Chocolate Marshmallow

Estimated Nutrition

Calories

928.1

kcal / serving

3712.5 kcal total

Carbs

192.1g

per serving

768.2 g total

Fat

15.6g

per serving

62.4 g total

Protein

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

450

Granulated Sugar

tbsp

Liquid Glucose

sheet

Gelatine

soaked in 140ml water

tsp

Vanilla Extract

tbsp

Icing Sugar

for dusting

tbsp

Cornflour

for dusting

Caster Sugar

200

Dark Chocolate

roughly chopped

OilsFats

unit

Vegetable Oil

for greasing

Other

piece

Egg Whites

large, free-range

Method

Boil granulated sugar, glucose, and 200ml water in a heavy saucepan.

Cook over medium-high heat until the sugar thermometer reaches 127°C.

Whisk egg whites in a clean bowl until firm peaks form.

Carefully stir soaked gelatine and its soaking water into the hot syrup.

Pour the sugar syrup into the egg whites while whisking continuously until shiny.

Add vanilla and whisk for 5 to 10 minutes until thick.

Lightly oil a 30x20cm baking tray.

Dust the tray with icing sugar and cornflour, then spread the mixture inside.

Chill in the fridge for at least one hour to set.

Dust a work surface with icing sugar and cornflour.

Turn the marshmallow out onto the dusted surface.

Cut into squares, coat in sugar mixture, and thread onto skewers.

Grill or griddle the marshmallows for 1 to 2 minutes until gooey.

Simmer caster sugar and 110ml water in a saucepan.

Simmer for 2 minutes then whisk in the dark chocolate until smooth.

Remove the chocolate sauce from the heat.

Serve toasted marshmallows immediately with the warm chocolate sauce.

made with
a toodle. project