We created this flavour for one of our first ever wedding orders. The couple lived on the other side of Stoke Newington (Stokey) to us and desperately wanted peanut butter mallows for their wedding. It is easily our most popular flavour and always sold out first at Broadway Market. These are absolutely irresistible to anyone who loves peanut butter and that sweet, salty taste makes them truly addictive.

Ingredients

2 large egg whites
150ml (5fl oz) boiling water
30g (1⅛oz) powdered gelatine
500g (1lb 2oz) white granulated or caster sugar
4 teaspoons golden syrup
200ml (7fl oz) cold water
130g (4½ oz) good-quality smooth peanut butter
Cornflour and icing sugar, for dusting

Makes 36 large Marshmallows

For the topping

200g (7oz) good-quality milk chocolate, chopped
Large handful of chopped salted peanuts
23 x 23cm (9 x 9 inch) baking tin lightly sprayed with cakerelease spray

Method

1. Whisk the egg whites using an electric stand mixer to stiff peaks and set aside.

Pour the boiling water into a bowl, evenly sprinkle over the powdered gelatine and gently whisk until fully dissolved.

2. Use the sugar, golden syrup and cold water to make a hard-ball sugar syrup, add the gelatine and combine with the egg whites until they turn glossy. Keep mixing while you warm the peanut butter.

3. Put the peanut butter in a small heavy-based saucepan set over a very low heat for 3 minutes until it is loosened and melted, then set aside.

4. After 10 minutes mixing, the mallow mixture should be the same consistency as lightly whipped double cream. Turn off the mixer, pour the warmed peanut butter into the bowl and quickly fold in – do not over fold though as you will loose volume; 3–4 folds of the mix should be sufficient.

5. Pour the marshmallow into the baking tin. Make sure it is evenly spread out and cover with cling film. Leave to set.

6. Turn out and cut the mallow.

7. To make the topping, melt the chocolate. Dip the top surface of each mallow in the melted chocolate and then scatter with the chopped peanuts. These chocolate-topped mallows can be served immediately while the chocolate is still warm and sticky or left for a few hours to set.

8. Enjoy these mallows straightaway or keep in an airtight container for 2 weeks.

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