- February 2017
- Makes 24 large marshmallows
- Hands-on time 30 min, plus 1 hour setting
These hazelnut-topped marshmallows are light-as-air and incredibly moreish. Susan Boyle, of Two Sisters Brewing, uses a dark malty beer in her recipe as the bitterness works well to complement the sweetness.
- 1.3g (0.1g saturated)
- 26.9g (23.3g sugars)
- no salt
When adding the hot syrup, use a stand mixer to leave both hands free to pour. If you don’t have one, use a handheld electric whisk and take extra care – or ask someone to help.
A silicone baking tray will make turning out the marshmallows much easier.
For the beer, Susan recommends 40ft Deep stout from 40ft Brewery in London, or any good stout.
The marshmallows will keep for up to 48 hours in an airtight container.
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