To carry on this mini-series of recipes featuring the key components of the wonder and joy that is S’mores, I bring you today a recipe for a digestive biscuit crumb coated vanilla marshmallow, studded with dark chocolate chips. Take you s’mores and hot chocolates to the next level with these easy to make homemade marshmallows. A stand mixer, like my beloved Kitchenaid will make the process so much easier as you won’t need to juggle holding a hand mixer and saucepan of hot sugar syrup. This recipe doesn’t use any egg whites but leaf gelatine, I’ve not had much success with veggie gelatine at the moment so at this moment, sorry not suitable for veggies. But delicious for everyone else!
Makes about thirty big square marshmallows
- 200g digestive biscuits, finely ground
- 100g dark chocolate chips
- 120ml cold water
- 23g leaf gelatine
- 440g caster sugar
- 160g golden syrup
- 1 tbsp vanilla extract
- Grease and line a 12″x 9″ tin with cling film. Scatter half of the digestive biscuit crumb in an even layer at the bottom of the tin, making sure its covered well.
2. Scatter the chocolate chips over the biscuit crumb base and set aside. In the bowl for a stand mixer, add the cold water and the gelatine. Soak until the gelatine has softened.
3. In a large saucepan, add the sugar and syrup and add enough water to just cover the sugar. Slowly heat until the sugar is dissolved, then increase the heat until on a sugar thermometer reads 130C. Run the stand mixer with the water and gelatine to break up slightly. On a slow to medium speed, add the hot syrup to the gelatine mixture, pour the mixture to the side than on the whisk or you’ll get sugar shards. Once added all the syrup, increase the speed to high and beat the mixture until it has cooled and ballooned in size and a pale fluffy mixture. Beat in the vanilla extract. The mixture will be ready when looks like a bubble gum texture and stiff peaks.
4. This is where it gets fun! It’s going to be one big sticky mess but totally worth it. Spoon into the prepared tin, careful to not stir in the crumbs into the mixture as you want a nice clear layer of the crumb and chocolate. Level out the mixture and scatter over the remaining half of the biscuit crumbs to coat the surface of the marshmallow. Leave uncovered overnight to set further.
5. Using a lightly greased sharp knife, neatly cut the marshmallows into squares. Enjoy on top of hot chocolates or even toasted for the ultimate S’mores!