S’mores

Method

1. Line a baking tray with parchment paper.
2. Using an electric whisk, whisk up your Aquafaba until it forms stiff peaks. Add the cream of tartar after a couple of minutes.
3. In a saucepan, combine the golden syrup, granulated sugar and half of the water. Slowly bring this mixture to a gentle simmer.
4. Whilst you’re waiting for the sugar mixture to heat up, combine the vege-gel and the remaining water in a small bowl and stir until it’s thick and gloopy.
5. Once the sugar mixture begins to bubble, remove it from the heat and pour the vege-gel mixture into it. Keep stirring and place back on a high heat for a minute.
6. Remove the mixture from the heat and slowly pour it into your Aquafaba. Whisk together, and once it’s all combined, continue whisking a slow speed for roughly 20 seconds. It should be lovely and thick still!
7. Very quickly, pour this marshmallow mixture evenly onto the lined baking tray, making sure it’s smooth all over. A spatula is good for this... Leave for 1 hour.
8. Once this hour is done and your marshmallow mixture has solidified, combine the cornflour and icing sugar and sprinkle half over a work surface. Transfer the marshmallow and cut it into squares, making sure each is dusted in the sugary cornflour. Leave for at least 6 hours (sorry!)
9. Once you’re happy with your marshmallow consistency, start heating up the chocolate over a bain-marie.
10. Sandwich the marshmallow between two pretzels and place under the grill for 2-3 minutes, at 180°C. Dunk the s’more into your melted chocolate. Place onto baking paper to cool and sprinkle some walnuts over whilst the chocolate is still warm. Enjoy!

Top Tips

• The longer you leave the marshmallow, the better it will be!