Only on one previous occasion have I attempted to make marshmallows and it was a little bit of a disaster. They were a raspberry ripple marshmallow by Donna Hay and I must not have whipped the mixture long enough as they ended up being really runny and sticky.
I have had my eye on a cookbook called Marshmallow Madness! by Shauna Sever for a while after it was mentioned on the Bakerella blog that I follow here and here. Part of me was taken by the squishy looking cover (simple things I know) so when I recently ordered a few cookbooks I made sure this was one of them.
The husband also loved the look of the book and asked me ever so nicely if I could make the Chocolate Malt Marshmallows first.
You might recall my love of malt from the Popcorn and Malteser Macarons I made so I thought this is probably a good choice for my second attempt at marshmallows and luckily I had all of the ingredients at hand.
The recipe can be found on Shauna’s website.
The first step is to soften the gelatine (or I suppose you could try agar agar for vegetarians who are more strict than what I am) by sprinkling it on top of the water and letting it soak.
This is set aside and the cocoa, corn syrup, malt and hot water is put into the bowl of an electric mixer and whisked until smooth.
Into a pot place the corn syrup, water, sugar and salt. Place the pot onto a medium-high heat and heat until it reaches 130°C.
In the meantime, place the soaked gelatin into microwave for approximately 30 seconds to melt. Once melted, pour into the chocolate mixture and whisk on low to combine.
When the sugar syrup reaches 130°C, pour it into the electric mixer still running on a low-speed.
Leave the mixer on the low-speed for about five minutes, then increase to medium for another 10 minutes. You will notice that the mixture will begin to increase in volume. Increase the speed to high and whisk until it becomes thick and fluffy.
Pour the pillowy goodness into a greased cake pan.
Level the mixture with an offset spatula and then top with grated chocolate, cocoa, sprinkles or a cocoa and icing sugar mixture.
Put the pan in a cool place to set for at least 6 hours. When ready, use a knife to pry the marshmallow away from the edges and turn out onto a chopping board.
Cut into your desired size and then coat with more grated chocolate, cocoa, sprinkles or a cocoa and icing sugar mixture.
Store in an airtight container and enjoy!