Chocolate swirl marshmallows
This recipe has been created in partnership with Waitrose and Partners ‘At Home’ campaign, to find joyful moments at home with great food during this challenging time.
If you are a baking obsessive like me, you too will know that proud moment when people say ‘I didn’t realise you could make these from scratch!’. Marshmallows are one such bake, that whenever I whip up a batch, is always met with joyful surprise. I can’t stress how different and delicious freshly made real marshmallows are to powdery packeted offerings. Each is a bouncy pillow of sugary goodness, perfect for hot chocolates, rocky road or just gobbling up as they are.
Homemade marshmallows are kitchen alchemy it its truest form. I’ve made this recipe countless times and it still amazes me how two coloured liquids (vanilla soaked gelatine and toffee coloured syrup) are whipped together to form something pure white. It is an incredible bit of kitchen science. You can actually make this recipe using whatever liquid base you like - I’m using vanilla infused water for basic marshmallows but you can use any liquid: coffee, fruit juice or even fizzy drinks!
Adding a swirl of chocolate makes these marshmallows stunning to look at, with all their beautiful swirls, and also works to add a textural element, with lovely crunchy shards of chocolate snapping as you bite into them. You can really taste the chocolate, so be sure to use a good quality, high percentage dark chocolate. I use Waitrose No 1 75% Dark Chocolate which has a rich, vibrant flavour which is perfect with the sweet marshmallow. If you choose to toast or melt some of your mallows, the chocolate melts in random pockets which is a delicious surprise! Be careful not to overmix the chocolate in; you want a gentle swirl.
Whilst the ingredient list is short, there are a few pitfalls in making marshmallows at home, so make sure you read these tips carefully before you start!
A sugar thermometer is helpful, but not essential. You need to get your sugar syrup to 130oC, also known as the hard-ball stage. If you don’t have a thermometer, fill a few glasses with cold water and have ready next to your syrup. At various points, drop a teaspoon of syrup into the water. When it is ready, it will harden quickly and should be able to be squeezed into a hard ball.
Powdered gelatine is non-negotiable. I haven’t been able to make leaf gelatine work in the same way, so make sure you find the powdered kind.
A stand mixer really is a must for this. I’m sorry to any hand whisk users, but the marshmallow mix is so stiff it could easily break a whisk that isn’t sturdy enough. Use a high powered hand whisk (at your own risk!) , but a stand mixer is what you want.
Oil EVERYTHING you will use to handle the marshmallows! The mixture is notoriously sticky, so make sure the tin, spatula, knives to cut and any other implements you use are well coated in a flavourless oil.
Work quickly. Make sure your tin is prepared before you start, as once the marshmallow is whipped it is a race against time to get into swirled and into the tin before it cools and begins to set! Make sure to leave the setting marshmallow for at least 2 hours before slicing.
Chocolate swirl marshmallows
Makes 30 large squares
Ingredients:
125ml water
1 tsp vanilla bean paste
2 x 12g sachets gelatine powder
450g caster sugar
150ml golden syrup
100g dark chocolate, minimum 70% cocoa solids
100g icing sugar
2 tbsp corn flour
Method:
Oil a 23x23cm square cake tin and line with a sheet of clingfilm (or you can simply grease the tin generously). Grease the inside of the clingfilm with more oil to stop the marshmallow from sticking. Pour the water into a large bowl or the bowl of a stand mixer, stir in the vanilla bean paste and sprinkle over the gelatine. Set aside for a few minutes to allow the gelatine to soften and absorb the liquid.
While the gelatine is soaking, put the caster sugar and golden syrup in a saucepan with 150ml of water. Cook over a low heat, stirring all the time, until the sugar has dissolved. As soon as there are no longer visible grains of sugar, turn up the heat and bring the mixture to the boil. Once it reaches 130°C take it off the heat and allow to cool for 1 minute so the mixture is no longer bubbling.
Start whisking the gelatine on a medium speed (it may look chunky and grainy, don’t worry about this!). Add the syrup, slowly pouring it down the side of the mixer bowl. Avoid the beaters themselves, or you’ll end up with lots of toffee stuck to the side of the bowl. The mixture should become pale and grow in volume like a very stiff meringue. Continue to whisk for 5-10 minutes, until the marshmallow mix becomes really thick and starts to form sticky strings on the outside of the bowl. Whilst the marshmallow is whipping, gently melt the chocolate over a bain-marie or in the microwave.
When the marshmallow is ready, pour the melted chocolate round the edge of the bowl and gently swirl. Don’t overmix or you’ll end up with chocolate marshmallows, not swirled ones. Use an oiled spatula to scrape the mixture into the prepared tin, then place a layer of oiled clingfilm on the top and use it to pat the mallow into an even layer. Leave to set for at least 2 hours (preferably overnight) at room temperature until the marshmallow feels firm.
Sieve the icing sugar and cornflour together into a small bowl. Sprinkle some of the powder over the top and sides the marshmallow. Slice into cubes using a sharp oiled knife, toss each in the powder and enjoy!
These marshmallows keep for up to 1 week in an airtight container, but are best eaten as soon as you can after making!
