Marshmallow dippers

Gift a gourmet marshmallow dippers kit, with a velvety chocolate ganache and a sweet and salty caramel sauce that will keep in the fridge for two weeks

Ingredients

• 150 g dark chocolate, finely chopped
• 30 g caster sugar
• 175 ml double cream
• 2 tbsp golden syrup
• 150 ml double cream
• 125 ml light muscovado sugar
• 50 g salted butter
• 0.5 tsp instant espresso powder
• pinch of sea salt flakes
• 2 x 330ml jars, for the sauces
• 6 g tube freeze-dried raspberries
• 3 small jars, for the toppings
• 4 tbsp toasted desiccated coconut
• 4 tbsp finely chopped hazelnuts
• large bag of marshmallows (ensure vegetarian, if needed)
• small wooden skewers

Steps

1. To make the chocolate sauce, tip the chocolate into a heatproof bowl. Gently heat the sugar, cream and syrup together in a saucepan over a low heat to just below simmering. Pour the cream mixture over the chocolate and leave to stand for 2 mins. Stir until the chocolate has melted and the sauce is smooth and glossy. Pour into a 330ml jar. Will keep chilled for two weeks.
2. Melt the caramel sauce ingredients together in a saucepan over a low heat, then simmer for 4-5 mins to thicken. Pour into a 330ml jar. Will keep chilled for two weeks.
3. Spoon the freeze-dried raspberries into a small jar, the coconut into a second and the hazelnuts into a third. Pack these into a gift box or bag, along with the marshmallows and wooden skewers. Keep the two sauces chilled, then add to the box just before gifting.