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Marshmallow bones with blood-red hot chocolate

  • 1:00 Prep
  • 0:25 Cook
  • 10 Servings

Ingredients

  • Cornflour, for dusting
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 3 teaspoons powdered gelatine
  • 11/2 cups caster sugar
  • 2/3 cup glucose syrup
  • Icing sugar mixture, for dusting

Blood-red hot chocolate

  • 1 litre milk
  • 1/4 cup caster sugar
  • 150g 70% cocoa dark chocolate, chopped
  • 2 teaspoons red gel food colouring

Equipment

  • You'll need a candy thermometer.

Method

  • 1
    Make Marshmallow bones: Grease and line 3 large trays with baking paper. Dust generously with cornflour. Combine 1/2 cup cold water and vanilla in a large heatproof bowl. Sprinkle gelatine over vanilla mixture. Place bowl over medium saucepan of simmering water. Whisk with a fork until gelatine has dissolved.
  • 2
    Place sugar, glucose and remaining cold water in a saucepan over low heat. Cook, stirring, until sugar is dissolved. Increase heat to medium-high. Bring to the boil. Boil, without stirring, until temperature reaches 112C to 115C on a candy thermometer, brushing down the side of pan with cold water during cooking. Remove from heat.
  • 3
    Using an electric mixer, beat gelatine mixture on high speed for 30 seconds. Gradually beat in hot sugar syrup, pouring down the side of the bowl in a slow steady stream. Continue beating for around 15 minutes or until mixture is very fluffy and almost stiff. Transfer mixture to a piping bag fitted with a 1cm plain nozzle.
  • 4
    Using the picture as a guide, pipe 8cm long bones onto prepared trays, 1.5cm apart. Set aside, uncovered, for 10 to 12 hours in a cool, dry place.
  • 5
    Dust bones generously with icing sugar, turning to coat. Shake off any excess.
  • 6
    Make Blood-red hot chocolate: Place milk and sugar in a saucepan over medium-high heat. Cook, stirring, until sugar dissolves and mixture comes to a simmer. Remove from heat. Add chocolate. Stir until melted. Whisk in food colouring.
  • 7
    Serve bones with hot chocolate.

Source: taste.com.au

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