American · Dessert
Chocolate Covered Marshmallow Candy
A homemade confection of pillowy vanilla marshmallow, whipped from a hot sugar syrup and egg white, set into soft squares and dipped whole in tempered dark chocolate for a crisp shell around a cloud-like centre.
$1
35 minsPrep
10 minsCook
245 minsTotal
HardLevel
Nutrition per serving
207Calories
3.2gProtein
7.3gFat
32gCarbs
26.5gSugar
1.9gFiber
115mgSodium
1mgChol
4.3gSat Fat
135mgPotassium
14mgCalcium
2.1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chambord
local
Hot Chocolate
international
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Bloom the gelatin in 8g of the water and set aside to swell for 5 minutes.
2
In a small saucepan combine the sugar, golden syrup and remaining 7g water; cook over medium heat to softball stage (115°C/238°F) using a thermometer.
3
While the syrup cooks, whip the egg white in a stand mixer to soft peaks.
4
With the mixer running on medium, stream the hot syrup slowly down the side of the bowl, then add the bloomed gelatin and whip on high for 6-7 minutes until the mixture is thick, glossy and holds a ribbon.
5
Add the vanilla extract and salt in the last 30 seconds of whipping.
6
Scrape the whipped marshmallow into a small square tin or tray lined and dusted with cornstarch, smoothing the top to roughly 1.5cm depth.
7
Leave uncovered at room temperature to firm for at least 3 hours, ideally overnight.
8
Turn the set marshmallow out, dust off excess cornstarch, and cut into 4 even pieces.
9
Melt and temper the dark chocolate over a double boiler or in short microwave bursts, stirring until smooth and glossy.
10
Dip each marshmallow piece into the tempered chocolate, coating fully, lift with a fork and let excess drip off.
11
Set the dipped pieces on a wire rack lined with parchment and leave at cool room temperature for 15-20 minutes until the chocolate shell hardens.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10g10g Egg White, room temperature
- 35g35g Sugar White, syrup, boiled to softball stage
- 12g12g Golden Syrup
- 3g3g Gelatin, bloomed in water
- 15g15g Water, divided, for syrup and bloom
- 2g2g Vanilla Extract
- 4g4g Cornstarch, for dusting the set marshmallow
- 34g34g Chocolate Dark 70, melted, tempered, 1
- 0.5g0.5g Salt
