Marshmallows are one of those classic party treats from years ago that are as sure to please now as they did twenty years ago – they’re simply delicious!
If you don’t already know what marshmallow balls are, the name pretty much sums them up – basically they’re a marshmallow wrapped in a fudgey-biscuit mixture and rolled in coconut. They’re Moorish, delicious and heaps of fun.
Making the biscuit mixture for the marshmallow balls is actually really quick – it’s simply a matter of melting together most of the ingredients, adding biscuit crumbs and giving it a good mix.
It’s the rolling where things become a bit more time consuming… and sticky! For each ball you need to scoop out a heaped teaspoonful of mixture, roll it into a ball, flatten it, and pop a marshmallow on top. Then gently fold the dough around the marshmallow, adding more as needed, and roll it into a neat little ball. To finish simply roll the ball in coconut and pop it on a lined tray, ready to go in the fridge to chill.
To be honest, it sounds more time consuming than it is – once you get used to how much mixture you need for each ball, you get into a rhythm and before you know it you’re all finished!
Tip: Have a damp tea towel on hand and keep your hands slightly wet whenever you’re handling the mixture to stop it sticking to your hands – it makes the process a lot quicker!
The marshmallow balls only need about 30 minutes in the fridge to chill before they’re ready to eat and last about a week stored in the fridge in an airtight container, making them a great make-ahead party food.
Serve piled up in a pretty bowl like EziBuy’s gorgeous new Tulum Bowls – the yellow multi is my personal fave!
Makes 45 – 50 balls
Ingredients
- 200g butter, softened
- 397g (one can) condensed milk
- 1 cup light muscovado (brown) sugar, packed
- ¼ cup cocoa
- 1 tsp vanilla essence
- 375g plain biscuits, crushed to fine crumbs
- 200g (approx. 1 ½ bags) marshmallows
- 1 cup desiccated coconut, to coat
Method
- Place butter, condensed milk, sugar, cocoa and vanilla essence in large saucepan and warm gently over low heat until butter is melted. Do not boil.
- Remove from heat and add biscuit crumbs. Mix until well combined.
- With damp hands, scoop heaped teaspoons of mixture and roll into a ball. Flatted with palm of hand and place marshmallow on top.
- Roll mixture around marshmallow, adding more as required. Coat in coconut and place on lined tray. Repeat until all mixture / marshmallows has been used.
- Refrigerate for 30 minutes or until firm to the touch. Store in an airtight container in the fridge.
