Name: Fairtrade chocolate mallow crunch
Prep time: 110 min
Total time: 110 min
Ingredients: Marshmallow; 3 cup caster sugar; 1 1/3 cup glucose syrup; 1/3 cup water; 3 tablespoon gelatine powder; 1 cup boiling water (dissolve by sprinkling the gelatine on the surface of the water and let it sink slowly then whisk to combine.); Ginger shortbread crunch; 250 gram icing sugar; 575 gram plain flour; 500 gram soft butter; 125 gram corn flour; 2 teaspoon ginger powder; Chocolate dip; 2 x 250g blocks of fairtrade milk chocolate; freeze dried raspberry pieces

Ingredients

Marshmallow

3 cup caster sugar

1 1/3 cup glucose syrup

1/3 cup water

3 tablespoon gelatine powder

1 cup boiling water (dissolve by sprinkling the gelatine on the surface of the water and let it sink slowly then whisk to combine.)

Ginger shortbread crunch

250 gram icing sugar

575 gram plain flour

500 gram soft butter

125 gram corn flour

2 teaspoon ginger powder

Chocolate dip

2 x 250g blocks of fairtrade milk chocolate

freeze dried raspberry pieces

Method

Marshmallow

1.Boil the castor sugar and glucose syrup together until they reach the soft boil stage (116°C).

2.In the metal bowl of a food processor beat the hot sugar mixture with the gelatine mixture for 15 minutes until it is thick, white and glossy, and stays in stiff peaks on its own. You can then add vanilla bean essence, or rose water with a little pink from berry juice. Beat till mixed through.

3.Oil spray a shallow tin approximately 24cm x 36cm. Line it with baking paper and dust it with a mixture of ⅓ cornflour to ⅔ icing sugar. Pour in your marshmallow mixture, smoothing it out with a palette knife. Leave for at least 8 hours to set or overnight.

4.When set turn the tin upside down onto an icing sugar and cornflour dusted bench. Peel off the baking paper and cut into squares with a hot dry knife and dust each square. When firm and dry store in an airtight container, preferably in the fridge, especially if the weather is quite warm and humid.

To finish

5.Either rub the butter and flours together by hand. Put all the ingredients in and using the pulse action bring them together into a soft ball.

6.Tip out onto the bench, wrap in plastic wrap and let it rest in the fridge for 30 minutes. Roll out and cut into rectangles (approx. 6cm x 4cm).

7.Bake at 180°C for 20 minutes until just golden. Place on a cooling rack.

8.Melt the chocolate with 1 teaspoon spoon vegetable oil, (the oil allows easy use of the chocolate, mix it well so it’s nice and smooth).

9.Cut the marshmallow into rectangles – these need to be a little bit bigger than the ginger shortbread. Dip the marshmallow in the chocolate to completely coat it.

10.Place it on some grease-proof paper to set. Brush the undersides of the shortbread with the chocolate and stick it to the marshmallow top and bottom, sandwiching the ginger shortbread in between. Sprinkle the freeze-dried raspberries on top and leave to set.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Marshmallow

To finish

Related stories

Subscribe and save up to 38%