Marshmallow Recipe

Marshmallow skewers

1. 1

   Assemble skewers

   Slide 2 marshmallows onto each wooden skewer. If you prefer larger bites, use 3 marshmallows per skewer. Leave about 1–2 cm (½ inch) of skewer exposed at the handle end so they are easy to hold.

2. 2

   Prepare chocolate coating

   Place the chopped chocolate (or chips) and butter in a heatproof bowl. Melt gently using a double boiler: set the bowl over a saucepan of simmering water (make sure the bowl does not touch the water) and stir until smooth. Alternatively microwave in 20-second bursts, stirring between bursts, until melted and glossy.

3. 3

   Dip marshmallows

   Hold a skewer by the handle and dip the marshmallows into the melted chocolate, coating about two-thirds of the marshmallows. Lift and let excess drip back into the bowl. If the chocolate begins to thicken, gently rewarm briefly.

4. 4

   Add toppings

   While the chocolate is still wet, roll or sprinkle the coated portion into sprinkles or crushed nuts to coat. If using sea salt, lightly sprinkle a tiny pinch over the chocolate-coated part for a sweet-salty contrast.

5. 5

   Set chocolate

   Place finished skewers on a parchment-lined tray or cooling rack. Allow chocolate to set at room temperature for 20–30 minutes, or speed up by refrigerating for 10–15 minutes until firm.

6. 6

   Serve

   Arrange marshmallow skewers on a platter with fresh fruit, if using. Serve immediately once chocolate is set. If not serving right away, store in an airtight container at room temperature for up to 24 hours to maintain marshmallow texture (refrigeration can make marshmallows firmer).