Home made marshmallows are fun bites to have at any party and as gifts. These squishy bites are cloud-like and melts in your mouth! Perfect for cake decorating or donut-adorning. By adding the fruit powder you prefer, a multitude of flavours can easily be made.
I used Fresh As’s blackcurrant powder here, to give the beautiful purple hues. Check out their range: strawberry, blackberry, raspberry, blueberry, mandarin, mango, passionfruit, lime…even kaffir lime! Try variations with cocoa powder and freeze dried instant coffee powder too.
- 10g gold strength gelatine leaves (about 5 sheets)
- 200g caster sugar
- 60g water
- 70g egg whites (about 2 size 7 eggs)
- 10g caster sugar
- 15g Fresh As Blackcurrant powder
Mallowpowder for dusting:
- 50g icing sugar
- 50g corn flour
- Mix the ingredients for mallowpowder.
- Line a small tray (15cm x 10cm) with baking paper. Dust a thin layer of mallowpowder on the paper with a fine sieve. Reserve the rest for dusting later.
- Soak gelatine sheets in a container with cold water.
- In a small pot, combine 200g sugar and water. Place a candy thermometer in, making sure it touches the sugar. Bring to a boil, till it reaches 130C.
- In a stand mixer, whisk the egg whites and 10g sugar together until soft peaks.
- Once the sugar water reaches temperature, pour it into the egg whites in a thin stream, all the while whisking. Keep whisking for 3 minutes.
- Squeeze excess water out of the soaked gelatine sheets and add to the marshmallow. Whisk till it is combined.
- Add fruit powder and whisk for a further 5 minutes to cool the mixture down.
- Spread onto prepared tray and use a pallet knife to smooth the top. Leave to set for 4 hours or more.
- Dust mallowpowder on your knife before cutting, and cut in downward motion for clean cut sides. Dust cubes of 3cm x 3cm with more mallowpowder.
- Store in a tight lidded box.
Sugar is ‘water loving’ so it might get sticky if you leave it at room temperature for too long. Try freezing the marshmallow cubes to add to hot chocolates and coffees later on.
Finally! A gluten free version of my most requested hazelnut chocolate crunch bar for you all! Be warned: it is as addictive as the normal version and super easy to make. No baking required.
What makes these chocolate bars so irresistible? Two things: the hazelnut taste and the cocoa pops crunch. I tested many different type of gluten free cocoa pops before I was finally satisfied with the taste and texture. I settled on Hubbards’ Thank Goodness Gluten free cocoa puffs. These stayed completely crunchy!
Regarding the hazelnut-chocolate combination, you can certainly change it to suit your latest cravings. Think peanut butter, salted caramel, macadamia butter, almond cacao and also peppermint to name a few.
You can dress the bars up with whatever you like: a dusting of cocoa powder; hazelnut; hazelnut praline crunch; fresh-dried berries. Or left naked. Your options are endless which makes this an ideal ‘bring-a-dessert’ that *potentially* satisfies everyone.
Makes one tray, cut bars sized to your liking. I got 39 (3 rows of 13 bars of about 1.5 cm by 8cm)
For the crunchy Bottom layer:
- 250g milk chocolate (33% cacao), melted
- 100g roasted hazelnut paste (Nocciola from Equagold)
- 125g (about half cup) chocolate-hazelnut spread (or instead of the hazelnut paste and chocolate-hazelnut spread, you can use the same amount of Forty Thieves’ Cacao Hazelnut butter instead, or Nutella.)
- 2 cups Hubbards Thank Goodness gluten free cocoa puffs
For the filling:
- 400g dark chocolate (70% cacao) broken into small pieces, (I used Solomon’s Gold or Whittakers 72% Ghana.)
- 400ml cream
- 65g unsalted butter, cut into small cubes
- For the bottom layer, line a narrow rectangular tray (or shallow slice box, I used my Tupperware rectangular box) with 2 pieces of baking paper, with the paper hanging over the sides of the tray. (This will help you lift the slab off from the tray effortlessly.)
- Melt chocolate over a pot of simmering hot water. Once smooth, add the roasted hazelnut paste and chocolate-hazelnut spread; stir until smooth.
- Fold in the cocoa puffs until the chocolate is combined (It should look like a mess!) Scoop the chocolate mixture to the prepared tray. Press the mixture down into a smooth, even layer. Let it chill in the fridge while you make the filling.
- To make the top layer, place the broken chocolate pieces in a heatproof bowl. Heat the cream till it is just simmering and pour over the chocolate.
- Shake the bowl a little and let this sit for about 2 minutes, this is so that the chocolate melts smoothly, avoiding any lumps in your final product.
- Add the cubed butter and whisk until ganache is smooth. As you whisk, the cream will magically homogenize with the melted chocolate to form a shiny smooth, pourable ganache.
- Pour the ganache over the cocoa puffs and smooth with a spatula. Leave in the fridge to set, about 1 hour.
- Decorate with whole hazelnuts, hazelnut praline crunch, freeze dried fruits or anything you wish! Place in the fridge to set it a further 2 hours. Slice into bars before serving.
Styled by my little chef.
We had several reasons for cookies coming up and not wanting to make the same old chocolate chip cookie, I turned to the Momofuku recipe book for ideas. Knowing it would be something different, I tested the ideas with Miss 8 first.
“How does cornflake marshmallow chocolate chip cookie sound?”
She was sold at marshmallow.
We proceeded to make the cornflake crunch first. It was the most delicious element since feuilletine and easily made too! I can also vary the flavours by mixing in cocoa powder or malt powder. This is going to be something we have ready made in the kitchen from now on.
I have adapted the recipe here so that I don’t end up with half a cup of corn flakes at the bottom of the box, and also adjusted the ratio of ingredients to suit our taste. If you want more toffee-like shards in your cookies, by all means add another 15g of marshmallows in.
- 210g plain cornflakes
- 55g full fat milk powder
- 55g caster sugar
- 6g salt flakes
- 160g butter, melted
- Preheat the oven to 130C.
- Pour the cornflakes in a medium bowl and crush them with your hands till they are about 1/4 of their original size.
- Add milk powder, sugar and salt. Toss to mix.
- Add butter and toss to coat. The butter will bind the dry ingredients and create clusters.
- Spread the clusters on baking paper and bake for 20 mins till they are crunchy and buttery.
- Cool completely before using.
These could be folded into ice creams, sprinkled on top of milkshakes, as a crunchy layer in my entremets, as decoration on cakes…nomnomnom.
- 225g butter, room temperature
- 250g caster sugar
- 150g brown sugar
- 1 egg
- 1 tsp vanilla paste
- 240g flour
- 2g baking powder
- 1.5g baking soda
- 5g salt flakes
- 270g of Cornflake Crunch mix
- 125g mini chocolate chips
- 50g mini marshmallows
- Cream butter and sugars for 3 minutes.
- Scrape down sides of bowl, add egg and vanilla paste, and beat for 7 minutes.
- Add in flour, baking powder, baking soda and salt slowly as the mixer is on low speed. Mix for no longer than 1 minute.
- Scrape down the sides of the bowl. Add in cornflake crumb and chocolate chips and mix for 30 seconds. On low speed add in marshmallows. (It would seem like there is a lot of marshmallows – I have reduced the amount here to keep the toffee taste.)
- Scoop with a small teaspoon to form small balls. These cookies spread like no other so keep them small.
- Place on trays and freeze them for 1 hour at least. Do not bake without freezing first or they will spread too thinly. These can be frozen for 1 month.
- Preheat the oven at 175C.
- Place on baking paper-lined cookie sheets, well-spaced. Bake at 175C fan-forced for 16 minutes as they puff up, crackle and spread. Marshmallows should have melted. (Watch as they burn easily.)
- Let cool completely on cookie sheet before transfering.
- Cookies will be fresh for 5 days and keep for a month in the freezer.