INGREDIENTS
Vegetable oil, to grease
2 tbs (28g) powdered gelatine
385g glucose syrup
300g caster sugar
2 tsp vanilla extract
2 tsp ground strawberry gum, plus extra to sprinkle (optional)
1 tbs cornflour
1/2 cup (60g) pure icing sugar
WATTLESEED CHOCOLATE COATING
680g dark chocolate (we used 40% cocoa)
60g copha
2 tbs finely ground roasted wattleseed
60g macadamias, crushed
METHOD
1. Grease a 20cm x 30cm 2.5cm-deep cake pan and line with baking paper. Lightly grease paper.
2. Place gelatin and 1/2 cup (125ml) cold water in the bowl of a stand mixer fitted with the whisk attachment.
Stir to combine. Stand for 15 minutes.
Place glucose, sugar, 1/4 tsp fine salt, and 1/2 cup (125ml) water in a small saucepan over medium-low heat, stirring constantly until sugar dissolves.
Increase heat to high and cook, without stirring, until the mixture reaches 115°C on a sugar thermometer.
3. Whisk gelatin mix on low speed.
Add vanilla. With the motor running, pour in the sugar mixture in a thin, steady stream. Increase speed to medium.
Add strawberry gum. Increase speed to high. Whisk for 10 minutes or until the mixture is thick and fluffy. Using an oiled spatula, transfer the mixture to the prepared pan and spread evenly.
Set aside, uncovered, in a cool place at room temperature for 6 hours or until set.
4. Combine cornflour and icing sugar in a bowl.
Sift half of the mixture over the set marshmallow.
Turn out the marshmallow from the pan. Dust a sharp knife with extra cornflour mixture and, keeping the knife well dusted, cut marshmallows into 3cm cubes. Dust cubes well with the remaining cornflour mix.
5. For the chocolate coating, place chocolate, copha, and wattleseed in a large heatproof bowl over a pot of simmering water (don’t let the bowl touch the water) until melted. Stir through macadamia.
6.Working one at a time, dip half the marshmallows in chocolate, then rest on baking paper. Sprinkle with extra strawberry gum before chocolate sets, if desired. Stand for 30 minutes at room temperature or until set.
Then, Serve.