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Marshmallow dippers

Marshmallow dippers with sauces and other dips

Marshmallow dippers

Name: Marshmallow dippers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 150g dark chocolate finely chopped; 30g caster sugar; 175ml double cream; 2 tbsp golden syrup; 150ml double cream; 125ml light muscovado sugar; 50g salted butter; ½ tsp instant espresso powder; pinch of sea salt flakes; 2 x 330ml jars for the sauces; 6g tube freeze-dried raspberries; 3 small jars for the toppings; 4 tbsp toasted desiccated coconut; 4 tbsp finely chopped hazelnuts; large bag of marshmallows (ensure vegetarian, if needed); small wooden skewers

Katy Gilhooly

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Serves 4

Easy

Prep: 25 mins

Cook: 10 mins

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Gift a gourmet marshmallow dippers kit, with a velvety chocolate ganache and a sweet and salty caramel sauce that will keep in the fridge for two weeks

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the chocolate sauce

150g dark chocolate

finely chopped
30g caster sugar
175ml double cream
2 tbsp golden syrup

For the caramel sauce

150ml double cream
125ml light muscovado sugar
50g salted butter
½ tsp instant espresso powder
pinch of sea salt flakes

You’ll also need

2 x 330ml jars

for the sauces
6g tube freeze-dried raspberries
3 small jars

for the toppings
4 tbsp toasted desiccated coconut
4 tbsp finely chopped hazelnuts
large bag of marshmallows

(ensure vegetarian, if needed)
small wooden skewers

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Nutrition: Per serving

kcal1368
fat89g
saturates52g
carbs126g
sugars113g
fibre8g
protein10g
salt0.7g

Method

step 1

To make the chocolate sauce, tip the chocolate into a heatproof bowl. Gently heat the sugar, cream and syrup together in a saucepan over a low heat to just below simmering. Pour the cream mixture over the chocolate and leave to stand for 2 mins. Stir until the chocolate has melted and the sauce is smooth and glossy. Pour into a 330ml jar. Will keep chilled for two weeks.
step 2

Melt the caramel sauce ingredients together in a saucepan over a low heat, then simmer for 4-5 mins to thicken. Pour into a 330ml jar. Will keep chilled for two weeks.
step 3

Spoon the freeze-dried raspberries into a small jar, the coconut into a second and the hazelnuts into a third. Pack these into a gift box or bag, along with the marshmallows and wooden skewers. Keep the two sauces chilled, then add to the box just before gifting.

Recipe from Good Food magazine, Homemade Christmas 2022

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