Sadly summer is pretty much over. But sooner than we think, Halloween and Bonfire Night will be upon us! Smoky nights spent next to a bonfire looking up at fireworks were my inspiration for this toasty roasty marshmallow recipe. Enjoy!
Utensils: 21cm square baking tin (or similar sized tin), non-stick baking paper, large heavy-based saucepan, measuring jug, blowtorch (or oven grill).
Top Tip: If you don't have access to a blowtorch you can use the grill in your oven to toast the marshmallow topping. Pre-heat the grill to medium-high, then place your filled baking tin topped with marshmallow in the oven and keep a very close eye on how the marshmallow colours (especially if you have a bit of an uneven grill like me!). Once the marshmallow starts to show any colouring, watch it like a hawk as it can burn very quickly if you're not careful.
Crispy Chocolate Base
150g chocolate rice snaps
100g unsalted butter
180g mini marshmallows
100g dark chocolate
1 tablespoon golden syrup
Salted Caramel Filling
250g granulated sugar
100g salted butter, at room temperature and cut into small cubes
120ml double cream, at room temperature
1 teaspoon salt
200g large marshmallows
2 tablespoons water
Makes: Approx. 25 bite-sized squares
1. Grease and line a 21cm square baking tin (or similar sized tin) with non-stick baking paper. In a large saucepan melt the butter, marshmallows, dark chocolate and golden syrup over a low heat. Once fully melted, add the chocolate rice snaps and stir to combine.
2. Transfer the rice snap mixture into the lined tin and use the back of a spoon to press the mixture firmly into the bottom of the tin. Set to one side and allow to cool.
3. In a large heavy-based saucepan, heat the granulated sugar and water over a medium heat. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
4. Once the sugar has completely dissolved and the mixture has started bubbling, stop stirring and increase the heat to high to bring to a full boil. Let the mixture continue to boil until it turns an amber colour, lightly swirling the pan frequently to ensure the sugar caramelises evenly (this usually takes around 4-8 minutes dependent on your hob). Do not stir the sugar as it boils as this could cause it to crystalise.
5. Once the sugar has turned amber, stir in the butter whilst still on the heat then remove from the heat and stir in the double cream and salt. Be careful as you do this as the sugar will be very hot and the mixture will bubble up quite a bit when you add the butter and cream.
6. Pour the caramel over the crispy base and set to one side to allow to cool. Once cool enough, place in the fridge to set completely for at least 1 hour before adding the marshmallow topping.
7. Melt the large marshmallows in a large saucepan over a low heat with 2 tablespoons of water. Once fully melted, pour the marshmallow over the caramel, tilting the baking tin as needed to ensure the marshmallow covers all of the caramel.
8. Use a blowtorch to carefully toast the marshmallow topping, or if you don't have a blowtorch, use your oven grill (read my Top Tip for more information on how to do this). Toast the marshmallow as much or as little as you like!
9. These bites are best sliced once they have had plenty of time (e.g. 1-2 hours) to set in the fridge. Arm yourself with a sturdy chopping board and a large, sharp knife in order to cut the perfect bite-sized squares.
Storage: Store in an airtight container in the fridge for up to 5 days. Allow to come to room temperature before eating if you can possibly wait.