Chocolate-dipped vanilla bean marshmallows recipe
These homemade marshmallows are just to-die-for. Not only do they look absolutely gorgeous, but they taste it too!
- 1/2 cup warm water
- 2 tbs gelatine powder
- 1 1/2 cup caster sugar
- 2/3 cup liquid glucose
- 1/2 cup water (extra)
- 1 unit vanilla bean (split, casings removed)
- 200 g dark chocolate
- 130 g malt biscuits (crushed)
Place the warm water in the bowl of an electric mixer, sprinkle over the gelatine and stir to combine. Set aside. Place the sugar, glucose and extra water in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil. Add a sugar (candy) thermometer and cook, without stirring, for approximately 5–7 minutes or until the temperature reaches 115C on the thermometer.
With the mixer on high speed, gradually pour the hot syrup in a thin, steady stream into the gelatine mixture. Add the vanilla seeds and beat for 3–4 minutes or until thick and fluffy. Working quickly, spoon the mixture into a lightly greased 20cm x 30cm baking tin lined with lightly greased, non-stick baking paper. Using a greased spatula, smooth the top and cover with lightly greased non-stick baking paper. Refrigerate for 1–2 hours or until set. Cut into 4cm squares.
Place the chocolate in a small heatproof bowl and set over a saucepan of just simmering water. Stir until melted and smooth. Set aside to cool slightly for 5–10 minutes.
Place the biscuits in a separate small bowl. Dip the marshmallow squares halfway into the chocolate, shaking off any excess, and dip into the biscuit to coat the chocolate. Refrigerate for 20 minutes or until the chocolate has set.
- Liquid glucose is available from the baking aisle of most supermarkets.
- To slice the marshmallow, dust a sharp knife with cornflour before slicing to stop the marshmallow sticking to the knife.
- Be the perfect guest and bring these with you to a party for an after-dinner treat.