Mallow & Marsh Raspberry Marshmallow Bar Coated in 70% Dark Chocolate - Multipack – 12 x 35g

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Need to get set for Easter? We've rounded up the standout Easter eggs, hot cross buns and seasonal specials on sale at the major supermarkets to help you plan your Easter shopping - and find the best treats for your tastes. So to get there, I begin by using raspberry juice like I did in these apple cider mallows. In those I simply replaced all the water I use in my basic marshmallows with cider, it was an easy swap and the result is fabulous. “Raspberry juice” isn’t as easy of a swap but we can make raspberry puree from the berries. You see, one of The Husband’s favorite treats is hot chocolate. He’s had one almost every evening recently, and lately he’s been topping them with whipped cream… a sweet, creamy reminder of how long it’s been since I’ve made marshmallows. It's also selling a range of interesting new eggs from the big chocolate brands, along with some classic hot cross bun flavour variations. Chocolate eggs

Full of fresh orange flavour from real oranges, these orange marshmallows are zesty and bright, sweet and so fun to make. If you’ve never tried making homemade marshmallows I definitely recommend giving these a try. Start by blooming the gelatine. This is basically just softening the gelatine powder in liquid. Scatter it over some water in the bowl of a stand mixer (photo 1) making sure it all gets wet.Don’t feel like orange marshmallows? No problem. Swap the orange juice for water, leave the zest out and add extracts as you like. Peppermint is great at Christmas, aniseed at Halloween maybe, or just add more vanilla. There are so many flavours to choose from and you can make them all using this recipe.

Best gins to buy - see which supermarket gins topped our blind taste test, impressing four independent experts These caramel marshmallows are like little soft pillows of sweet, delicious caramel. Rich, sweet, a little salt (or a lot – it’s up to you) and springy, homemade marshmallows are a million times better than any store-bought version I’ve ever tried.These raspberry marshmallows are exploding with raspberry flavor as they use two different types of berries to drive the flavor home. This recipe does it without compromising the sought-after bouncy texture of a good homemade mallow. Sugar, Polydextrose, Cocoa Butter, Whole Milk Powder, Apple Puree, Cocoa Mass, Dark Brown Sugar, Free Range Pasteurised Egg White, Whey powder (Milk), Pectin, Natural Flavourings, F&W Vitamin Blend (Vit A, Vit B1/2/3/5/6/7/9/12, Vit C, Vit D, Vit E, Vit K1 /2, Choline), Citric Acid, Sodium Citrate, Emulsifier (Soya Lecithin), Salt. What’s more, making marshmallows at home is so much fun and truly satisfying. They’re perfect for gifting too. Ingredients you’ll need

These caramel swirl marshmallows have a distinct caramel flavour with it both mixed into the mallow and rippled throughout it. You can use homemade or store-bought caramel, salted or unsalted and just try to resist eating one after another. There are some things in this world that just go together. Hot cocoa and marshmallows. Raspberries and chocolate. Raspberry marshmallows and hot chocolate. You see where I’m going with this? My plan with these was to surprise The Husband with them. To have him walk in the door, and be greeted by a big mug of cocoa with a heart on top. Instead, my plans got foiled and he ended up being home when I made them. And photographed them. And complained about getting marshmallow goo in my hair. And chocolate all over my face. (True story.)It was my first time making marshmallows, so I read the recipe several times, as well as the tips and comments. Best luxury fruited hot cross buns - see how our consumer panel ranked supermarket rivals in a blind taste test Pour the marshmallow fluff into your prepared pan, and use the spatula to spread the mixture to the edges. If you find the swirls have gotten too mixed in, you can dot the top of the marshmallow with a few more drops of raspberry syrup, and use just the edge of the spatula to swirl them around. You want to be sure there are no puddles of syrup sitting on top of the marshmallow when you're done, but also be careful not to over mix, or the swirled effect will be lost. Once the sugar reaches 240 degrees F., turn the mixer on to low speed, and remove the pan from the heat. Carefully(!) pour the hot sugar mixture into the bowl with the gelatin, while mixing. If you're using a stand mixer, be sure to have the spatter-guard in place. If you're using a hand mixer, try to pour the syrup near one side of the bowl, while keeping the beaters on the other side of the bowl, so they don't fling hot syrup all over the place. A second set of hands can be a big help. Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect.

Line a 20cm (80in) square baking tin (4cm/1in deep) with baking parchment and, using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted. These orange marshmallows have orange in two natural forms – juice and zest. The juice is already in there but now we need to add the rest. Asda is offering a range of fun and colourful chocolate eggs this year, as well some unorthodox hot cross bun flavours - including lemon and white chocolate buns to add a little zing to your Easter feast. Chocolate eggs I’m always a little surprised by how much I like fresh, homemade marshmallows. They aren’t the sort of thing I ever would have thought could win me over, but win me over they did. In fact, this is the fourth time (yes, really, the fourth time) I’ve written about them here on the blog, and every single time I say the same thing: I can’t believe how good they are. Hello marshmallow lovers. You’ll love these orange marshmallows and these fudgy marshmallow brownies. Why you’ll love itUsing a spoon, gently fold the raspberry coulis through the mallow mixture to create a rippled effect. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries on top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife if neccessary, then scatter the remaining raspberries over the top. Preheat the oven to 180 ̊C, gas mark 4. Grease 3 x 18cm round sandwich tins, then line the bases with baking parchment and lightly dust the sides with flour.