Marshmallow dippers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the chocolate sauce
- 150g dark chocolatefinely 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 jarsfor the sauces
- 6g tube freeze-dried raspberries
- 3 small jarsfor the toppings
- 4 tbsp toasted desiccated coconut
- 4 tbsp finely chopped hazelnuts
- large bag of marshmallows(ensure vegetarian, if needed)
- small wooden skewers
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.
