Affordable Marshmallows are just so versatile, deliciously gooey and we all love them. Here are a few extra tricks to tuck up your sleeve.
1. Marshmallow Hot Chocolate Sundae
Melt 1 slab (100g) dark chocolate, 1 cup (55g) roughly chopped marshmallows and ½ cup (125ml) milk over a low heat.
Place 3 scoops vanilla ice cream and a handful of blueberries into a glass.
Pour hot chocolate mixture over ice cream and top with extra charred marshmallows, blueberries and mint leaves.
2. Marshmallow Cake In A Jar
Combine ½ cup (125ml) whipped cream and 2 Tbsp (30ml) caramel treat.
Layer 2 jars with 1 brownie square (available at most bakeries), I cubed kiwi and the caramel mixture.
Top with charred marshmallows and drizzle with honey.
3. Macadamia, Chocolate & Marshmallow Bars
Blitz 1 packet (200g) ginger biscuits into fine crumbs and mix through ¼ cup (60ml) melted butter.
Press half the mixture into a lined 23cm X 10cm loaf tin.
Combine 2 slabs (100g each) melted white chocolate, 1 packet (150g) mini marshmallows and 1 packet (100g) chopped macadamia nuts.
Spread half the mixture over biscuit base and repeat with the remaining biscuits and marshmallow filling.
Chill for 1 – 2 hours or until set.
Remove from loaf tin and cut into bars.
Makes about 6 bars.
4. Red Velvet Marshmallow Cupcakes
Preheat oven to 180⁰C.
Line a 12-cup muffin pan with cupcake papers.
Prepare 1 box (600g) Ina Paarman’s red velvet cake mix according to box instructions.
Fill cupcake papers halfway with batter.
Place a marshmallow into each cupcake paper and press down lightly.
Bake for 15 minutes or until a skewer inserted comes out clean.
Garnish with ¼ cup (60ml) toasted shaved coconut and grated peel of 1 lime.
Makes 12 Cupcakes.
Interesting Facts About Marshmallows
Marshmallow is a type of confectionery that is typically made from sugar, water and gelatin whipped to a solid but soft consistency.
Marshmallows owe their namesake to a the marsh-mallow plant (Althaea officinalis). It is called the marsh-mallow plant because it grows in marshes!
Ancient Egyptians were said to be the first to make them. Eating them was a privilege strictly reserved for gods and for royalty. The root of the plant to soothe coughs and sore throats, and to heal wounds.