Marshmallow fondue

Yield: 6 Servings

Measure Ingredient
6 teaspoons Cornflour
15 fluid ounce Single (light) cream
6 ounces Packet marshmallows
2 ounces Butter
2 tablespoons Golden syrup
2 ounces Drinking chocolate
3 ounces Rice breakfast cereal



To make crispy cakes, put 60 petit fours cases on 2 baking sheets.

Place butter and syrup in a saucepan and stir over a low heat until melted. remove from heat and stir in drinking chocolate and rice cereal, mixing well until thoroughly coated. Using a teaspoon, spoon the mixture into petits fours cases and refrigerate until set.

To make marshmallow cream, in a saucepan, blend cornflour smoothly with a little cream, then stir in remainder and add marshmallows.

Cook over a gentle heat until mixture thickens and marshmallows melt, stirring all the time. Pour into a fondue pot. Serve hot with the crispy cakes.

(Serves 6-8)

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