1 packet of biscuits (Butternut, Choc ripple etc.)
1 pack of large marshmallows
heat biscuits in the oven, then while still warm press carefully into a patty pan/muffin tray to form a cup shape (you need to do quickly, or they harden again & break). Melt the chocolate, and use a little to stick a marshmallow into each biscuit. Holding the biscuit part, dip the marshmallow part into the chocolate to coat it, then sprinkle with 100s & 1000s or coconut. Leave to set.
(Originally from Super Food Ideas magazine)
Mashmallow Choc Tarts November 16, 2008
These are so wickedly delightful!!!
1 packet of marshmallows (I like the pink and white kind…)
1 block of chocolate – I like Cadbury chocolate, but just choose your favourite. No cooking/compound chocolate though, if you’re going to make this, may as well do it properly!
1). Place a saucepan of water on the stove, place a metal/ceramic bowl over the saucepan to create a “double boiler”. Turn the heat on to a low heat.
2). Break up the chocolate and put it into the bowl. Stir this around as it melts to prevent it burning. Gently heat this to melt the lot. Chocolate gets ruined when it’s overcooked, and it will seize if you put even a few drops of water in it, so be careful!
3). Line up the marshmallows on a tray lined with wax paper so there is about an inch space between each.
4). When the chocolate is fully melted, spoon it over each marshmallow to cover them. Place them in the fridge to set.
Not many of mine make it to the fridge Smile they are just as yummy (if not more so) when the chocolate is warm and gooey!
Use toothpick to dip marshmallows in, rather than pouring the chocolate over them. Serve with the toothpicks still in them.
When the chocolate is soft, holding the toothpick, dip the coated marshmallows in 100s & 1000s, coconut, milo, grated white or dark chocolate etc.
Rose water Marshmallows November 14, 2008
200ml cold water
200mls boiling water
1 tb glucose syrup
2 tb gelatine powder
2 egg whites
1/4 tsp. rose water (substitute vanilla essence for vanilla ones)
1 drop food colouring (optional)
1/2 cup icing sugar
1/2 cup cornflour
1). Line a lammington tin with baking paper.
2). Into a large saucepan pour the cold water, glucose and sugar. Heat this over a low heat, stirring until the sugar dissolves.
3). Bring this to the boil, and then boil until the temperature reaches 121C (use a confectioner’s thermometer) – do not stir, but brush down the sides of the saucepan with a wet pastry brush when sugar crystals form.
If you don’t have a thermometer, test the temperature by dropping a little of the syrup into a bowl of iced water. It is ready if the cooled syrup forms a glob that you can stretch into strands.
4). In a small heatproof bowl, pour in the hot (the original recipe says to use water and heat it up over a saucepan of boiling water, or in the microwave to dissolve it, but I can’t see why you can’t just use hot water….)
5). In a large bowl, beat the eggwhites with an electric beater until they are fluffy and stiff peaks form.
6). Mix the gelatine mixture in with the sugar mixture in the large saucepan. (this will bubble and increase in size)
7). Add this still boiling sugar-gelatine mixture in a thin stream to the beaten egg whites, while continuing to beat with the electric beater. Beat for around 7-8 mins until the mixture becomes thick and holds it’s shape. Add the food colouring and rose water, beat until combined.
8 ). Pour this mixture into the prepared lamington tin. Smooth the top with a knife. leave this to set in the refrigerator overnight.
To coat the marshmallows:
1). Sft together the cornflour and icing sugar.
2). Cut the set marshmallow into squares using a wet knife, and toss them in the sifted mixture to coat them.
Store these with any excess icing sugar mixture between them, in an airtight container.