Choc dipped marshmallow trio

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How to make Choc dipped marshmallow trio

  • Yield : 18
  • Prep Time : 2:45
  • Cook Time : 0:10
  • Total Time : 2:55

Ingredients

  • 1 1/2 tablespoons gelatine powder
  • 1 1/2 cups caster sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 gingernut biscuits
  • 1/4 cup pistachio kernels, lightly toasted
  • 200g dark chocolate, chopped
  • Icing sugar mixture, for dusting
  • 4 large candy canes, roughly chopped

Method

  • Step 1 Grease a 3cm-deep, 19cm x 29cm slice pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
  • Step 2 Place 3/4 cup water in a small saucepan. Sprinkle over gelatine. Stand for 1 minute.
  • Step 3 Add caster sugar to pan. Place over low heat. Cook, stirring, for 10 minutes or until sugar dissolves.
  • Step 4 Using an electric mixer, beat sugar mixture and vanilla in a large bowl, on high speed, for 5 minutes or until mixture is thick and holds its shape. Working quickly, spread mixture into prepared pan. Stand at room temperature for 1 hour or until set.
  • Step 5 Place biscuits in a small food processor. Process until fine crumbs form. Transfer to a bowl. Wipe processor bowl clean. Process pistachio until finely chopped. Transfer to a separate bowl.
  • Step 6 Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes or until melted and smooth. Stand for 10 minutes to cool. Line a large baking tray with baking paper. Using a wet knife, cut marshmallow into 18 pieces.
  • Step 7 Using hands dusted with icing sugar and working with 1 marshmallow at a time, dip 1/3 of the marshmallow into melted chocolate, shaking off excess.
  • Step 8 Sprinkle with biscuit crumbs. Place on prepared tray. Repeat process with remaining marshmallow pieces and melted chocolate, alternating between biscuit crumbs, candy cane and pistachio.
  • Step 9 Stand for 1 hour or until chocolate has set. Serve (see notes).

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