Mallow & Marsh Raspberry Marshmallow Bar Coated in 70% Dark Chocolate - Multipack – 12 x 35g

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A heavy based saucepan (non-reactive): I always recommend a heavy based saucepan as it distributes heat more evenly. Make sure your saucepan is made of a non-reactive material. Stainless steel is perfect. The best marshmallows are made at home and I’m not exaggerating one little bit. These caramel marshmallows are fun to make, actually pretty easy and taste of rich homemade caramel.

Sugar, Polydextrose, Cocoa Butter, Whole Milk Powder, Apple Puree, Cocoa Mass, Dark Brown Sugar, Free Range Pasteurised Egg White, Whey powder (Milk), Pectin, Natural Flavourings, F&W Vitamin Blend (Vit A, Vit B1/2/3/5/6/7/9/12, Vit C, Vit D, Vit E, Vit K1 /2, Choline), Citric Acid, Sodium Citrate, Emulsifier (Soya Lecithin), Salt. It will look ‘fluffy’ and be pulling away from the sides of the bowl. Can I make these with strawberries instead? Strawberry Marshmallows! These orange marshmallows have orange in two natural forms – juice and zest. The juice is already in there but now we need to add the rest. Marbled eggs are a big theme this year, with several supermarkets selling pretty swirled designs. Lidl's luxury options look suitably high end, though it also has plenty for kids, and some smaller (and cheaper) luxury egg designs too. Asda is offering a range of fun and colourful chocolate eggs this year, as well some unorthodox hot cross bun flavours - including lemon and white chocolate buns to add a little zing to your Easter feast. Chocolate eggsUsing a spoon, gently fold the raspberry coulis through the mallow mixture to create a rippled effect. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries on top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife if neccessary, then scatter the remaining raspberries over the top. Stand mixer speeds: I use a Kitchen-aid stand mixer which does have a very strong motor. Medium high on a kitchen-aid is about level 6 or 7. For other mixers, you may need to turn it all the way to the highest setting. Adding the flavour Technically, this recipe can work if you get the syrup just to firm-ball stage (121C / 250F), but I always take it to hard-ball and it’s successful every time. Combine the syrup and gelatine Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect. It's also selling a range of interesting new eggs from the big chocolate brands, along with some classic hot cross bun flavour variations. Chocolate eggs

The thing is, even when we’re talking about marshmallows (basically pure sugar), I don’t want to skimp on ingredients. So instead, I went with fresh raspberries, and I am so glad I did. Out of season, yes, but well worth the splurge. Raspberry jello doesn’t even begin to compare to the bright, fresh flavor these marshmallows have. Dunked in hot cocoa and allowed a few minutes to melt, they begin to flavor the entire mug. It’s like getting raspberry kisses with every sip.Cornflour: Cornflour (aka cornstarch) is used with the icing sugar to coat the marshmallows at the end. Don’t feel like orange marshmallows? No problem. Swap the orange juice for water, leave the zest out and add extracts as you like. Peppermint is great at Christmas, aniseed at Halloween maybe, or just add more vanilla. There are so many flavours to choose from and you can make them all using this recipe. The ‘safe’ way of making flavored mallows is to use an extract or oil – something that will lend a lot of flavor without compromising the structure of a soft, fluffy mallow. I personally love a real, authentic and fresh fruit taste. Make the syrup: Combine water, sugar and glucose (or corn syrup) in a large saucepan over medium-high heat. Give it a little stir to start the sugar dissolving then bring it to a boil until it hits 130 °C / 265 °F on a candy thermometer.

From your dairy milk classics to your Lindt bunny extravaganzas - as well as chocolate eggs that cater for those who don't eat dairy or animal products - there's something for everyone in which to indulge to the max. Grease the pan with butter: Softened butter is your best friend here. Grease the pan well with softened butter and you’ll have no trouble removing it.Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top. Orange zest: You don’t absolutely need orange zest but I do highly recommend it. The zest has a lot of intense orange flavour and works beautifully in these marshmallows. Homemade marshmallows are absolutely, always worth the effort. Store-bought marshmallows (even the ‘gourmet’ ones!) use a ton of sugar and preservatives to keep the marshmallows good for a long shelf life. They are rather disappointing as they are overly sweet and quite firm and dry. On the other hand, homemade, with the right ingredients and right ratios, are super soft, springy and nobody in their right mind would choose store-bought after trying these. Remove the beaters, and add an additional 1-2 TBSP raspberry syrup. Using the spatula you greased earlier, stir the mixture 1-2 times to just barely incorporate the raspberry syrup, while leaving a swirled, streaky look. Best luxury fruited hot cross buns - see how our consumer panel ranked supermarket rivals in a blind taste test