caster (superfine) sugar, for securing the tubes
260 g caster (superfine) sugar
160 g honey (A)
100 g water (A)
120 g liquid glucose
170 g honey (B)
36 g powdered gelatine
64 g water (B)
QS brown gel colour
100 g good-quality dark chocolate
200 g corn flour/ corn starch
200 g icing (confectioners’) sugar
- Prepare baking paper tubes by rolling up a sheet of baking paper and securing with clear tape. Prepare a jug filled halfway with sugar to keep the marshmallow sticks upright.
- Combine the caster sugar, honey (A), water (A) and glucose in a saucepan and bring to 113°C.
- Place the honey (B) in the bowl of a stand mixer and pour the mixture on top, mixing on the second speed.
- Sprinkle the gelatine into the bowl of water (B) and let it sit for a few minutes. Melt the gelatine 10 seconds at a time in the microwave. Add the gelatine into the mixing bowl and mix on the third speed.
- Cool to body temperature and add some brown colouring and mix together. Add more colouring until you reach the desired colour.
- Melt the chocolate in a plastic bowl in the microwave 30 seconds at a time until melted. Add the chocolate and continue mixing until combined. While the marshmallow mixture is still warm, transfer it into a piping bag fitted with a plain round piping nozzle small enough to fit into the tube.
- Pipe the marshmallow into the prepared tubes so it comes out the other end. Immediately place the tubes into the jug of sugar to keep them upright and leave at room temperature for 2-3 hours to set.
- Line a tray with baking paper. Sieve the cornflour and icing sugar together onto the tray.
- To remove the marshmallow from the tubes, cut the sticky tape and unroll the baking paper until the marshmallow is exposed. Heat the opposite side of the paper with a hairdryer and gently shake until the marshmallow falls out. Let it drop into the cornflour mixture and roll each tube until it is well coated. This will prevent the marshmallow from sticking.
- Cut into individual pieces and tie each piece into a knot.