Aside from the lack of bacon, this has all of my favourite things! Nutella, tick! Coconut, tick! What’s not to like?
These were made for a friend who is a regular recipient of my coconut marshmallows and is one of my loudest supporters. I only recently discovered that she’s a big fan of Nutella (like any sane human being) so when it came to making her another batch of marshmallows, I thought why not try and fill them with the spread.
I’ve never made filled marshmallows before, so this was a bit of a shot in the dark and there might be simpler and more effective ways of doing this, but here you have my method. It worked perfectly for me, the key is just to work fast!
I presented these in a bag with a tie so they would make a great Christmas gift!
- 1¾ ounces / 50g liquid glucose syrup
- 15¾ ounces / 450g caster sugar
- 10 sheets of gelatine
- 2 large egg whites
- 1 heapted tsp vanilla powder
- ½ cup Nutella
- cooking oil spray
- 5¼ ounces / 150g desiccated coconut
For this you will need three large silicon trays of shapes of your choice. I find that hearts work best (each of my silicon trays has 6 heart shapes) whereas stars are liable to lose their points!
Oil each tray’s cavities.
Mix the liquid glucose syrup and the caster sugar together with 8¾ fluid ounces / 250ml of cold water in a pan over a low heat.
Stir occasionally until all the sugar is dissolved and you have a clear syrup.
Meanwhile, soak the gelatine leaves in a small pan with 4½ fluid ounces / 125ml of water.
When the syrup is clear, turn up the heat and bring it to a vigorous boil. It is important not to stir during this and you will need a sugar thermometer to check the progress of the temperature.
When the syrup reaches 110°C / 230°F, place the pan with the soaking gelatine over a medium heat and stir until dissolved.
Whisk the egg whites until it is stiff enough to stand in peaks. Use a freestanding electric mixer if possible.
Meanwhile, keep an eye on the rising temperature of the syrup.
When the syrup reaches 122°C / 252°F, pour it slowly down the sides of the bowl with the whisked egg whites. If using an electric freestanding mixer, allow the bowl to continue moving, otherwise turn the bowl with your free hand. Take especial care to avoid being scalded by the syrup.
Pour in the dissolved gelatine.
Add the vanilla powder to the mixture.
Continue to whisk the mixture for 10-12 minutes until it has increased in volume and thickness.
Pour the mixture into a piping bag (there is enough mixture for me to fill two piping bags, so I have both of these ready the moment the mixing has finished), and, using a half-inch / 1cm nozzle, half fill each of the cavities in your trays.
Put your Nutella into a small piping bag, snip off the end and pipe a good dollop in the centre of each marshmallow (about a teaspoon).
Pipe the remainder of the marshmallow into the cavities to fill them then smooth the tops with a pallet knife. (It’s easier if you wet it).
Leave for two hours.
Meanwhile, toast the desiccated coconut in a dry non-stick frying pan making sure it doesn’t catch. When it turns a golden brown, tip it into a bowl and allow to cool.
When the marshmallows are ready, remove each one carefully from each cavity and give each one a turn in the coconut to cover, pressing it in with you hands.
Shake off any excess.