white hot coco with chocolate dipped pink marshmallows

chocolate dipped marshmallows
Yields 15
soft, pink, powdery marshmallows dipped in 72% chocolate
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 200g water
  2. 500g castor sugar
  3. 50g glucose
  4. 30g gelatine
  5. 100g water
  6. 3 egg whites
  7. 3 drops of flavouring of your choice - coconut, rose,vanilla etc...
  8. 2 drops of colouring of your choice - you can add more colour if you would like a deeper colour
  9. Chocolate for melting and dipping
  1. Place the sugar and the first quantity of water in a pot with the glucose and boil till a sugar thermometer read 120 degrees.
  2. Place the gelatine into the second quantity of water and leave to "slake."
  3. Start to whisk the egg whites to a foam, adding the hot syrup in a thin stream down the the side of the mixer. The mix should become very creamy and thick.
  4. Melt the gelatine in the microwave or on the stove top, and add to the egg whites.
  5. Continue whisking until cooled slightly but still pouring consistency.
  6. Add the flavouring and the colour.
  7. Pour this into a prepared container - covered with cling film. Place a piece of greased cling film on the top of the marshmallows to stop a skin forming.
  8. Allow this to cool, then cut into your shapes using cornflour as a dusting on the board and cutters you are using to stop the marshmallows from sticking.
  9. Dip into melted chocolate of you choosing.
Amanda In The Kitchen http://www.amandainthekitchen.com/

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