I love our homemade marshmallow Easter eggs , the marshmallow is so luscious.
Why wait until Easter to have them when you can include the marshmallow in a slice with a chocolatey coconut base. mmmm :)
Liquid glucose may seem like an extra ingredient but it is worth it and you can buy it at supermarkets. Golden syrup is an OK substitute but the marshmallow will then be slightly golden not white.
Ingredients
- 1 cup (120g) self raising flour
- 1 packed cup (200g/7oz) brown sugar
- 1 cup (100g) desiccated coconut
- 1/4 cup cocoa
- 150g butter, melted
- 1 1/2 tablespoons (15g) powdered gelatine
- 2 teaspoons vanilla extract
- 1 cup white sugar
- 1/3 cup liquid glucose
- 200g dark (or milk) chocolate
Method
Preheat the oven to 180 C (350 F)
Line a 18 x 28cm slice tin with baking paper.
Combine the flour, brown sugar, coconut and cocoa in a bowl. Pour in the butter and mix well.
Press into the slice tin and bake for 15 minutes until firm.
Pour 2 tablespoons of water into a mixing bowl, sprinkle over the gelatine and set aside for 10 minutes to swell.
Combine the white sugar, liquid glucose and 2 tablespoons water in a small pot. Stir over a medium heat and then bring to the boil, allow to boil rapidly for 1 minute before removing from the heat.
Using an electric beater mix the gelatine and vanilla on a medium speed while gradually pouring in the hot sugar mixture. Once the liquid is added, increase the heat to high and beat for 5 minutes until very thick and glossy. Spoon the marshmallow over the base and gently spread until even. Set aside for about 30 minutes to set.
Melt the chocolate in a bowl over a saucepan of simmering water or the microwave on reduced heat. Pour the chocolate over the marshmallow base and spread to form an even layer. Set aside to cool and set, room temperature is best.
Once the chocolate is set but not brittle, cut into squares. Running your knife under hot water after each slice will help to prevent the chocolate from smearing onto the marshmallow.
Store in an airtight container.
