Chocolate-coated marshmallow Easter eggs recipe Posted by Anita Froneman on 15 March 2022 Over Easter, no amount of chocolate consumed is too much. Families take this long weekend to spend time together, regardless of religious views, and baking is a fantastic family activity. You can buy Easter eggs from a store, or… Picture: Katelyn Allegra Ingredients CARAMEL 200g white sugar 60ml (¼ cup) water 80g salted butter, at room temperature 125ml (½ cup) cream 100g good-quality white chocolate, finely chopped large pinch sea salt flakes MARSHMALLOWS 1kg sifted cornflour, to mould 125ml (½ cup) water 25g gelatine powder 330g (1½ cups) white sugar 385g glucose syrup 125ml (½ cup) water small pinch salt 1 tsp vanilla extract 300g dark baking chocolate, chopped 100g melted milk baking chocolate, to drizzle Instructions 1. To make the caramel, place the 200g white sugar in a small saucepan together with the 60ml (¼ cup) water. Heat, without stirring, until melted and caramelised to a golden brown hue. Add the butter and cream and swirl to form a sauce. Add the white chocolate and large pinch of sea salt flakes. Swirl to combine, then set aside and allow to cool completely. 2. For the marshmallows, fill two 30 x 20cm baking trays with cornflour, shaking to get a mostly even layer. Press a large, clean egg lightly into the flour to make egg moulds. Space the indentations 5 – 10cm apart. 3. In the bowl of a stand mixer fitted with the whisk attachment, combine 125ml (½ cup) water and the gelatine. Stir and allow to bloom for 5 minutes. Once the gelatine has bloomed, melt over a pot of gently simmering water. 4. In a small pot, combine 330g (1½ cups) white sugar, syrup, 125ml (½ cup) water and small pinch of salt. Place over medium heat and bring to the boil. Boil until the sugar syrup reaches 120°C on a sugar thermometer or soft ball stage (the syrup will form a soft ball if dropped into cold water). Remove from heat. 5. Turn the mixer on and slowly pour the syrup in a steady stream down the inside of the bowl with the gelatine. Once all the syrup has been mixed in, continue mixing for a further 20 seconds. 6. Increase the mixer speed to high and whisk until thick, a further 8 minutes. Swirl in the caramel sauce and vanilla. Quickly transfer the mixture to a piping bag fitted with a 1cm straight nozzle. 7. Pipe the mixture into the prepared egg moulds and leave to set until firm, at least 4 hours. 8. Melt the dark baking chocolate in a tall, wide-mouthed, microwave-safe, plastic (not glass) container in 30-second bursts, stirring between each burst. Remove from microwave and allow to cool to room temperature. 9. Place a skewer through the end of the marshmallows and completely immerse each marshmallow in the melted dark chocolate until completely covered. 10. Decorate with the melted milk chocolate and place on baking paper to set. Store in an airtight container for up to two weeks. Source: Food and Home ALSO READ 8 Easter weekend getaways near Cape Town Related Posts A South African summer with a Caribbean Twist 22 November 2022 South Africans more than deserve laid-back days in the sun this summer. Caribbean Twist is the... read more 10 coffee shops to visit in Johannesburg 1 November 2022 Finding the best coffee shops in Johannesburg can be tricky. We’ve put together a list... read more Celebrity chefs will fire up a custom-built kitchen at Decorex Joburg 20 July 2022 It’s going to be hot in the concept kitchen at Decorex Joburg this year as... read more PREV ARTICLE NEXT ARTICLE
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