Chocolate Cherry Marshmallows
This variation on marshmallows started as an experiment (like many things in my kitchen). The flavours were inspired by Flavour Nation’s chocolate cherry flavour. To bump up the chocolate, I added in chunks of dark chocolate to the warm marshmallow and glace cherries. When the mixture cooled though, it wasn’t the pillow-y marshmallow texture but more of a nougat consistency.
If you want the ‘normal’ texture leave out the chocolate chunks and you will have the traditional fluffy marshmallow
Homemade Marshmallows
The term Marshmallow is very loosely used! The chocolate firms them up to give them a nougat-ish texture.
Ingredients
- 4 tbsp icing sugar
- 4 tbsp corn flour
- 500 g sugar
- 200 ml water
- 15 ml liquid glucose
- 30 g powdered gelatine
- 130 ml water
- 5 ml Chocolate Cherry Flavouring Flavour Nation
- 2 egg whites
- 100 g good quality dark chocolate
- 100 g glace cherries
Instructions
- Mix the icing sugar and cornflour together - this will be used for dusting the tin and the finished product.
- Prepare a 25cm metal cake tin, by lightly oiling it and dusting it with a mixture of equal parts icing sugar and corn flour. Set aside any excess icing sugar/corn flour mixture for later.
- In a heavy bottomed pan, over a medium heat combine the sugar, glucose and 200ml water. Stir until the sugar has dissolved and bring the pot to the boil over a high heat. Boil, without stirring until the mixture reaches hard ball stage - 127°C.
- Meanwhile soak the gelatine in the remaining 130ml water for about 5 minutes. Warm in the microwave to dissolve the gelatine. Add the chocolate cherry flavouring.
- While you are waiting for your sugar to reach the hard ball stage, also place your two egg whites in an electric mixer and beat until they reach stiff peaks. Once they have reached stiff peak turn off the mixer until you are ready for the next step.
- Once the sugar has reached the desired stage add the melted gelatine to the sugar syrup. Whisking continuously, with an electric mixer, pour the sugar syrup and gelatine mix into the stiff egg whites. Ensure that your bowl is heat safe.
- As the mixture starts to fluff and cool, add the chocolate pieces and whisk until completely melted and combined.
- Continue whisking until the mixture is cool to the touch. Mix in the cherries with a metal spoon. Then pour the mixture into the prepared tin and set aside to cool. Once it has set, cut into squares and dust each square with the remaining icing sugar and corn flour mixture.