450g/1lb granulated sugar
1 tbsp liquid glucose
2 large free-range egg whites
9 sheets gelatine, soaked in 140ml/4¾fl oz water
1 tsp vanilla extract
vegetable oil, for greasing
5-6 tbsp icing sugar, for dusting
5-6 tbsp cornflour, for dusting
For the chocolate sauce
75g/2¾oz caster sugar
200g/7oz dark chocolate, roughly chopped
- For the marshmallows, place the granulated sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil.
- Cook over a medium high heat until a sugar thermometer shows 127C/260F.
- Place the egg whites into a clean grease-free bowl and whisk to firm peaks.
- Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug.
- Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny.
- Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk.
- Lightly oil a shallow 30x20cm/12x8in baking tray.
- Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife.
- Place in the fridge for at least one hour to set.
Once the mixture has set:
- Dust some more icing sugar and cornflour over the work surface.
- Loosen the edge of the marshmallow, then turn out onto the dusted work surface.
- Cut into squares and roll in the icing sugar and cornflour to coat totally. Carefully place the marshmallows onto a skewer.
- Either place on a hot griddle, under a grill, over an open fire or into a tandoor and grill for 1-2 minutes, or until slightly charred and gooey.
- For the chocolate sauce, place the sugar and 110ml/4fl oz water into a saucepan and bring to a simmer.
- Cook for 1-2 minutes, or until all the sugar has dissolved, then add the chocolate.
- Whisk until smooth and then remove from the heat.
- Serve the marshmallows with the chocolate sauce in a bowl on the side.