Chocolate & chilli marshmallows

Chocolate & chilli marshmallows

From
The Artisan Marshmallow
Makes
35
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
1 small red chilli
2 tablespoons powdered gelatine
70g egg whites, at room temperature
30g dutch cocoa powder
75g chopped dark chocolate
24 lollipop sticks

Coating

Quantity Ingredient
30g icing sugar
1 1/2 tablespoons dutch cocoa powder
110g raw sugar
1 teaspoon dried chilli flakes

Method

  1. Lightly spray four 12-hole gem irons, 30 ml silicon baking moulds or a 20 x 30 cm slice tin with oil. Line the base and two long sides of the rectangular tin with non-stick baking paper and spray with oil. Combine 460 g of the sugar, the glucose and 185 ml water in a deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Make lengthwise cuts in the chilli, leaving the stem intact, and scrape out the seeds. Add to the syrup, then bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully.
  2. Meanwhile, slowly sprinkle the gelatine over 185 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  3. When the sugar syrup reaches 115°C, whisk the egg whites in a mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside. Remove the chilli and discard. Carefully add the dissolved gelatine to the syrup – take care, as the mixture may bubble up.
  4. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature. Sift the cocoa over the top of the marshmallow mixture, add the chocolate and gently fold to combine.
  5. Pipe or spoon the marshmallow mixture into the oiled moulds, ensuring the surface of each is flat. Or if using the rectangular tin, use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  6. To make the coating, sift the icing sugar, cornflour and cocoa together. In a separate bowl, combine the raw sugar and chilli flakes.
  7. For the moulded marshmallows, slide 2 out of their moulds and sandwich together. Repeat with the remaining marshmallows. Toss half in the cocoa mixture and half in the chilli flake mixture. Insert the lollipop sticks. For the rectangular marshmallow, dust the top and bottom with the cocoa mixture and cut the marshmallow into bite-sized pieces. Roll the sticky sides of each marshmallow piece in the chilli flake mixture.

Notes

  • Keep in an airtight container for 2–3 days.

    To add contrast, roll some of the marshmallows in red sanding sugar.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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