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Double Decker Marshmallows

Double Decker Marshmallow Recipe

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 24 Marshmallows 1x


Based on delicious magazine recipe, a chocolate rice crispie base using more marshmallows for some chewy and cocoa powder in the marshmallow mix.



  • 150 g Dark Chocolate
  • 100 g Unsalted Butter
  • 100 g White Marshmallows
  • 150 g Rice Crispies
  • 2 tbsp Cornflour
  • 6 tbsp Cocoa Powder
  • 120 ml Water
  • 23 g Powdered Gelatine (normally two sachets)
  • 10 g Cocoa Powder
  • 120 ml Water
  • 440 g Caster Sugar
  • 160 g Golden Syrup


  1. Line the tray with clingfilm and set aside. In a bowl over boiling water, melt the chocolate, butter and marshmallows until smooth and combined. Stir in the rice crispies until coated. Add to the lined tray, using the back of a spoon to level out to the corners. Place in the fridge to set.
  2. Mix the cornflour and cocoa powder together in a bowl and put to one side.
  3. In a stand mixer bowl, add the water and powdered gelatine and allow to absorb for 10 minutes. Fix the whisk attachment to the stand mixer.
  4. In a medium saucepan, combine the water, caster sugar and golden syrup. Over low heat, slowly dissolve the sugar, then turn up the heat to a boil until the syrup reaches 130C on a sugar thermometer. When the temperature is reached, leave to stand for a minute off the heat.
  5. Whisk the gelatine/water on medium speed, adding the hot syrup slowly pouring down the side of the bowl until all the syrup is added. Add in the cocoa powder at this stage.
  6. Increase the speed to maximum and whisk for 8- 10 minutes until the marshmallow becomes thick and fluffy, looks stretchy.
  7. Scrap the mixture into the prepared tin on top of the set chocolate rice crispies, try to level as much as possible. Sift over the cocoa powder/cornflour, mixture over the surface. Leave uncovered overnight to dry and set.
  8. Turn the marshmallow out onto a chopping board and using a dusted knife in more cornflour/cocoa powder, cut the marshmallows into 24 pieces. These were decorated with gold lustre chocolate wax seals with the bride and grooms initials (made by them!), which a dot of the cocoa powder was dabbed off with a wet clean paintbrush, then affixed with a blob of melted dark chocolate and let to set.

  • Category: Confectionery, Dessert
  • Cuisine: British

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