For some unknown reason I have become obsessed with making marshmallows this year. Maybe it's because they are relatively easy to make, but people think you're amazing when you hand them a bag of the good stuff. Or it could be because they are sooo different to commercial marshmallows. But I think the real reason is that melted on top of a mug of steaming hot chocolate they dissolve into the nearest thing to ambrosia you can find!
So I thought I would share my gingerbread hot chocolate recipe with you, there is still plenty of time to whip up a batch in time for Christmas. This is based in a Hugh Fearnley-Whittingstall recipe from his book The River Cottage Family Cookbook. It is the best one I have tried, as it doesn't contain any corn syrup (which is really hard to get hold off in the UK. I did try a non-egg white recipe using a mixture of glucose and golden syrup, but it turn into nougat, which while delicious was not marshmallow! So I have added some fragrant Christmassy spices to turn a lovely treat into a delicious seasonal necessity!
I cut my marshmallows into hearty cubes, if you wanted to create shapes from them, I suspect you may find it easier to use a bigger tin, so that the marshmallows are thinner.
I really can't get enough of these marshmallows melted onto hot chocolate, and I fear that I may be heading towards a diabetic coma, due to my over-consumption!
I packaged the marshmallow up with some chocolate spoons (see here for the 'recipe') and some chocolate pepper cookies. I would be delighted to find these in my stocking this Christmas..so I may have to add soem myself into my own!
You can download the recipe by clicking on the download button below, or use the printer symbol to print out.