Robertson Winery recipe: Hot chocolate with red wine marshmallows

Yes, you heard that right! The combination of rich, velvety hot chocolate and the unique taste of Robertson Winery red wine-infused marshmallows will warm your heart and soul. It’s the perfect way to wind down and savour the moment.

Recipe by Ally Singer of Eats of Ally, food photographer and videographer.

Recipe: Robertson Winery red wine marshmallows

Ingredients

• 210 ml Robertson The Blend red wine (divided into two portions)
• 20g powdered gelatine
• 400g white sugar
• 200g glucose syrup
• 1/4 teaspoon salt
• Canola oil or nonstick cooking spray, for greasing tin and knife

Coating

• 100g corn starch

Method

1. Use vegetable oil to coat the inside of a 20 x 20-centimeter square tin. Then, cut two strips of baking paper and line the tin, oiling each layer, and placing them in an overlapping "X" formation with flaps sticking out over the edges of the tin. Set aside until ready to use.
2. Pour 105ml (half the wine) red wine into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the gelatine evenly over the water, and set bowl aside.
3. Combine sugar, glucose syrup, remaining wine, and salt in a large saucepan. Bring mixture to a boil and boil, whisking lightly until sugar is just dissolved. Continue boiling until syrup reaches 118° C on a candy thermometer.
4. Carefully pour hot syrup into gelatine mixture. Mix on high speed until very thick, about 12 minutes.
5. Using an oiled spatula, scrape mixture into prepared tin. Loosely cover with a well-oiled sheet of baking paper. Allow to set until firm, at least 4 hours or overnight. Preferably place in the fridge to set.

Cutting and coating

1. Place cornstarch in a small bowl.
2. Cover a large chopping board with a sheet of baking paper, and dust generously with cornflour.
3. Turn marshmallow slab out onto dusted surface. Sift top of slab with more corn starch.
4. With a sharp, well-oiled knife, cut slab into squares, oiling knife repeatedly between each cut.
5. Toss cut marshmallows in additional corn starch, making sure all sides are coated.
6. Store in an airtight container at room temperature.