Can things get any better than the classic combo of malted hot chocolate and marshmallows? Challenge, accepted!

SERVES 1 // COOKING TIME 15 min

INGREDIENTS
3 marshmallows
1 cup milk
3 tsp hot chocolate mix
1 tsp Horlicks

METHOD
1. Place the marshmallows on a baking tray and toast under the grill until golden.
2. Heat the milk in a pot until scalding (just below boiling), then stir in the hot chocolate and Horlicks.
3. Pour into a mug and top with the marshmallows.

The next time you sit down for your morning cuppa, perhaps consider spicing it up with the delectable taste, aroma and health benefits of a blend tailored in India like our masala chai.

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We’ll take any excuse to enjoy, and cook with, marshmallows and chocolate! This rocky road fudge only takes 10 minutes to throw together, and it’s also a perfect way to get the kids involved in the kitchen.

MAKES 8–10 // COOKING TIME 10 min, plus setting time

INGREDIENTS
5 × 55 g Bar-Ones
125 g butter
¼ cup cream
200 g Marie Biscuits
50 g mini marshmallows, plus extra to decorate

METHOD
1. Melt the Bar-Ones, butter and cream in a pot over low heat. Remove from the heat and set aside.
2. Put the biscuits in a ziplock bag and bash with a rolling pin until you have crumbs. Stir the biscuits and marshmallows into the melted Bar-One mixture.
3. Line a baking tray with baking paper. Spread the mixture on to the tray and decorate with a few extra marshmallows. Refrigerate overnight to harden.
4. Remove from the fridge, cut into fingers and serve.

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Just one more sleep until Christmas! Why not keep the little ones busy and their festive spirits high by getting them into the kitchen to make these themed marshmallows. Just don’t forget to encourage them to leave some for Father Christmas!

MAKES 10 // COOKING TIME 90 mins

INGREDIENTS
20g gelatin powder
135 ml water
430g sugar
55g honey
55g glucose
3 egg whites
Food colouring
Cornflour, to sprinkle

METHOD
1. Line a 20 × 20 cm dish with cling film and spray it with cooking spray.
2. Sprinkle the gelatin powder over 50 ml water. Set aside to soak.
3. Place the sugar, honey, glucose and 85 ml water in a pot. Bring the mixture to 125°C on a sugar thermometer.
4. Meanwhile, use an electric mixer to whisk the egg whites to soft peaks. (Start when the sugar mixture reaches 110°C. By the time it has reached 125°C, the egg whites should be ready.) Then remove the sugar mixture from the heat and start adding it to the egg whites with the mixer on full speed.
5. Melt the gelatin in a pot over medium heat, while still whisking the egg/sugar mixture. Add the melted gelatin, then add the food colouring. Stop whisking when the mixture is thick and glossy.
6. Spread the mixture evenly in the prepared dish and smooth it out. Work fast, as it sets quickly. Let it stand for an hour or two until set.
7. Gently invert/remove the set marshmallow from the dish and sprinkle both sides with cornflour. Use a biscuit cutter to cut out tree shapes. Make sure all sides of the marshmallows are covered with the cornflour. Store in an airtight container.

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These fruity, nutty popcorn bombs are so delicious and easy to make. Enjoy them as bar snack with a couple of weekend drinks or munch on a few with your cup of afternoon tea.

MAKES 20

INGREDIENTS
¼ cup popcorn kernels
1 tbsp vegetable oil
140g marshmallows
1 tbsp butter
3 tbsp chopped dried cranberries
2 tbsp chopped dried apples
100g mixed nuts, chopped, plus extra for coating

METHOD
1. Place the popcorn kernels and oil in a large, covered pot over high heat. Wait for the kernels to pop. Remove from heat when popping slows down to three to five seconds between pops.
2. Put the marshmallows and butter in a large glass bowl and melt in the microwave for 15–20 seconds. Add the remaining ingredients and mix.
3. Pour the mixture on to a tray lined with waxed paper. Leave to cool slightly.
4. Shape the cooled mixture into small balls and roll in chopped nuts.

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Haul the kids into the kitchen to help you whip up these treats. Trust us, they’ll thank you. Who could say no to a combo of cake, chocolate, marshmallows and shortbread? Rocky road cupcakes are here!

MAKES 12

INGREDIENTS
For the cupcakes
170g butter, at room temperature
1½ cups caster sugar
2 eggs
1¼ cups milk
2 tsp vanilla essence
2½ cups self-raising flour, sifted
¼ tsp salt
For the rocky road topping
400g white chocolate, chopped
10 shortbread biscuits, chopped
10 marshmallows, cut into small pieces

METHOD
For the cupcakes
1. Preheat oven to 180°C.
2. Beat the butter, by hand or using an electric mixer, until fluffy. Add in the caster sugar and beat until combined.
3. Add the eggs, one at a time, and beat well. Then add the milk and vanilla essence and stir to combine. Add the flour and salt and beat until smooth.
4. Line a muffin tin with paper cases and divide the batter between them. Bake for 20 minutes.
5. Cool the cupcakes on a rack before adding the topping.
For the rocky road topping
1. Place the chocolate in a glass bowl. Microwave on medium for 30 seconds, then stir. Repeat until it is melted.
2. Add the biscuits and marshmallows and stir lightly.
3. Carefully spoon the topping on to each cooled cupcake. Allow to set.

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