With winter comes an increased need for cosy hot chocolates and, of course, is it really a hot chocolate without a couple of marshmallows bopping in the mug? Nope, didn’t think so!
I love these marshmallows and my sons in particular love them too. They are little cushions of deliciousness, delicately flavoured with vanilla bean and honey, both perfect flavour partners to chocolate!
Oh and feel free to use a kitchen torch on these good things too as they hold up extremely well to be being blasted – perfect in traditional s’mores or even on top of a brownie!
Such a simple recipe, you will be hard pressed to buy a packet from the supermarket again! A beauty of a recipe to whip up with the cherubs, I’d love to see your creations on your socials and please tag me and #mckrecipes to make sure I don’t miss it!!
Preparation time: 15 minutes
Cooking time: 10 minutes
1. Line a 20cm square tin with non-stick baking paper, lightly grease again and set aside.
2. In the bowl of your stand mixer stir the ½ cup warm water and powdered gelatin so they are well combined. Allow to incorporate while you carry on with the recipe.
3. In a medium saucepan combine the sugar, honey and extra water. Cook over a medium heat, stirring until the sugar has dissolved. Once it has come to a boil, cook without stirring until the temperature registers 115C on a candy thermometer. Remove from the heat.
4. Fit the whisk attachment to the stand mixer and set to a medium speed. Slowly and steadily pour the hot syrup over the gelatin mixture. Add the vanilla bean paste, raise the speed to high and beat for about 8-9 minutes or until lovely and fluffy and the bowl is no longer warm to the touch.
5. Working quickly, use a greased spatula to transfer the marshmallow mixture to the tin. Smooth the top into an even layer, cover with plastic wrap and pop in the fridge to set for 1 ½ - 2 hours.
6. When the marshmallow has set, generously dust the top with icing sugar mixture and then invert the whole block onto a clean lined board. Generously dust the top of the intact marshmallow square again. Cut the marshmallow into squares, dusting with icing sugar with every cut. Store in an airtight container at room temperature for up to two weeks.