From the ultimate chocolate fondue to next-level-tasty fridge cake, be inspired by our recipes that put humble marshmallows centre stage
Velvety melted chocolate, fresh fruit, delicious sweet treats and super-soft marshmallows – it doesn’t get any more delicious than an indulgent chocolate fondue! To prepare the chocolate, place your chosen choc (dark, milk and white all work well) in a pan with a knob of butter and a generous splash of milk or double cream. Heat gently until the chocolate has melted and the mix is silky smooth. On a plate or board, arrange your favourite treats, marshmallows, and homemade marshmallow rice pop squares for a double dose of marshmallow deliciousness: to make these sticky sweet squares, melt 45g of butter in pan then add 300g marshmallows, stirring constantly until melted. Take off the heat and add 180g rice pops. Transfer the mix to a lined tin and press down. Once set, cut into perfectly dunkable squares.
If you’re following a plant-based diet, you can remove the milk and cream from the fondue mix and simply melt our suitable for vegans Ecuadorian dark 72% chocolate. For the rice pop squares, melt 45g Plant Kitchen sunflower spread with our new gelatine-free Plant Kitchen marshmallows, then follow the same process as above.
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S’mores are not just reserved for camp-fire munching, they’re also the perfect film-night treat and are easy-peasy to prepare at home. Simply sandwich a marshmallow and a square of chocolate or some chocolate spread between two biscuits, then wrap in tin foil. Heat in the oven at 180°C/160°C fan/gas mark 4 (or over the barbecue or camp fire if you’re prepared to brave the elements!) for around two minutes until the marshmallow and chocolate is irresistibly melted and gooey.
Take your s’mores to the next level by upgrading the biscuits to our extremely chocolatey cookies, which are more chocolate than biscuit, or add a squeeze of toffee dessert sauce to the middle of your s’mores.
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Fun for all the family to help make (and of course eat), a fridge cake is a brilliant no-bake treat that can be changed up with different tasty flavour combos. Simply follow our classic method below, then make it yours by adding your favourite sweets, chocolates and fruit to the mix.
150g plain or chocolate digestives
150g unsalted butter or margarine
200g milk or dark chocolate
100g marshmallows, chopped, plus 15g to decorate, chopped
Grease and line a large baking tin with baking paper.
Place the digestives in a freezer bag and crush with a rolling pin until they’re broken into a mixture of smaller pieces, with none bigger than a 10p piece. Set aside.
In a large saucepan, melt the butter or margarine and the chocolate over a low heat – keep stirring until melted and smooth. Remove from the heat and allow to cool for 5 minutes.
Stir the crushed biscuits, most of the marshmallows (and your other ingredients, such as sweets, if using) into the chocolate mixture until all your stir-ins are coated.
Tip the mixture into the lined baking tin and spread it out into the corners. Decorate with your remaining marshmallow pieces, pressing lightly into the mixture. Chill for at least 2 hours, then cut into fingers or squares.
Flavour inspiration: try adding our raspberry Jaffa cakes, chocolate-coated peanut butter and caramel chunkies, and fresh raspberries for a peanut butter and jelly-inspired fridge cake. Or give our Colin the Caterpillar fridge cake recipe a go, featuring our brand-new and super-cute mini Colin faces.
Words: Olivia Ferguson