Lately, chocolate covered marshmallows have been an addiction for me. They’ve also been quite hyped on Instagram, and I totally get why. They’re SO good.
I wanted to try to make my own, and even though it was just an experiment, the final result was so good!
This recipe makes about 25 marshmallows.
100 g sugar
20 g glucose syrup
1/4 dl water
3,5 sheets of gelatine
50 g egg whites
1 tbsp powdered sugar
1 dl powdered sugar
1 dl potato starch
- Pour sugar, glucose syrup and water in a casserole and let it boil until it reaches 100 °C. Turn down the heat while it keeps boiling and keep an eye on it while you continue following the next steps. The sugar mixture may not get hotter than 127 °C.
- Soak the gelatine in cold water for 5 minutes. Squeeze the gelatine to remove excess water and melt it in a bowl in the microwave.
- Beat the egg whites with 1 tbsp powdered sugar until stiff. Now return to the sugar mixture in the casserole. Take it off the heat when the temperature reaches 127 °C. Pour it in the stiff egg whites while beating.
- Add the melted gelatine and keep beating undtil the marshmallow mixture is firm and shiny and has started to cool down (this may take a while – have patience).
- Mix together powdered sugar and potato starch and sift it over a small baking tray ( 15×20 cm). Make sure there are absolutely no bare spots.
- Use a spatula to spread the marshmallow mixture in a layer on the baking tray. Allow to dry for at least 3 hours, preferably overnight, uncovered.
- Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into small squares.
One can of sweetened condensed milk
- Remove the paper label of the can.
- Fill a large pot with water and bring it to a boil.
- Place the can in the boiling water and let it boil for 3-4 hours. Make sure the can is completely covered with water at all times.
- Let the can cool down before it is opened. Add a bit of salt to the caramel and stir it well.
- Pour the salt caramel into a piping bag and pipe a line of caramel on top of each of the marshmallows.
200 g dark chokolade of good quality (I used Caraïbe 66 % from Valrhona)
- Melt the chocolate while tempering it carefully.
- Dip each of the marshmallows in the melted chocolate and place them on a sheet of wax paper or a cooling rack.