¼ cup water
250 ml maple syrup
3 egg whites
250m milk (of your choice)
- Line a 20 cm x 20 cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the container.
- Place the gelatin and 1/4 cup of water in a mixing bowl to bloom.
- Place egg whites in a bowl and mix with beaters until a firm meringue-like texture forms.
- Meanwhile heat the maple syrup and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or about 115 degrees if you have a candy thermometer).
- While mixing the egg whites, slowly add the liquid a little at a time, until about ⅓ syrup is left.
- Then carefully add in bloomed gelatin to the remaining maple syrup and stir to combine. Continue until it is all added and the mixture has a thick, creamy consistency.
- Pour into mould and set for 1-2 hours in the fridge.
- Cut into chunks then thread on a skewer and toast.
- To make the hot choc, heat 250g milk (per drink) and add 1 heaped tsp of choc whiz to a mug, add the milk, stir to combine.
- Toast the marshmallows carefully over a flame, be careful not to be over zealous with the heat as gelatin does melt, so a brief heat to scorch the marshmallows will do the job (we used a kitchen blow torch)
- Eat them or plop them into the hot chocolate - enjoy!