Chocolate caramel marshmallows

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Oil the mould (20 x 20 cm) and dust it with starch-powder sugar mix. Basic recipe for marshmallows: Sieve 250 g icing sugar into a large bowl. Add boiled up hot gelatine immediately while stirring.

2. 2

   Beat the icing sugar-gelatine mixture with the whisks of the mixer for approx. 4 minutes to a frothy mass which forms peaks.

3. 3

   Pour the mixture immediately into the prepared mould. For a smooth surface, spread with an oiled dough scraper. Leave to dry for approx. 1 hour at room temperature.

4. 4

   Break the chocolate into pieces and melt in a hot water bath. Remove the marshmallow mixture from the mould and cut into 3-4 cm squares with a lightly oiled knife. Spread a spread of caramel on each square 1⁄2-1.

5. 5

   Sprinkle generously with chocolate. Chill for about 30 minutes.

Nutrition Facts

KCAL
100 kcal

CARBS
17 g

FATS
3 g

PROTEINS
1 g