Mallow pops are a great way to serve marshmallows at events or are perfect to give as gifts or favours. Think about seasonal flavor combinations or choose colours that go with the event or party. The basic principles are the same.

Keiko Oikawa

You've seen the recipe for peach and prosecco mallow pops in the November/December 2015 issue, now discover two alternative flavours: layered lime and coconut and violet and dark chocolate!

FANTASTIC FAVOUR IDEAS

The Mallow Pop Basics

WHAT YOU NEED (makes 36 pops)

·  36 marshmallows (flavour of your choice)

·  400g (14oz) chocolate, melted

·  Piping bag fitted with a small nozzle (optional)

·  36 plastic or wooden cake pop sticks - use wooden if you are going to 'toast' the mallows

METHOD

1. Place your marshmallows on a baking tray. If they are already decorated, arrange them decoration side down or with the decoration facing to one side.

2. Use a teaspoon or piping bag fitted with a small nozzle to add a small blob of melted chocolate to the upside of the mallow. Gently insert the pop sticks into the mallow pushing through the melted chocolate. Put the tray of mallows to one side. As the chocolate sets it will secure the stick into the mallow.

3. Once set, keep the pops in an airtight container and serve in bunches at an event, or neatly lined up on a tray. If using for goodie bags or favours insert each pop into a clear cellophane bag and secure with a ribbon.

MORE EASY DIY DETAILS

Layered Lime and Coconut Mallow Pops

WHAT YOU NEED (makes 36 large marshmallows)

For the coconut layer:

· 1 large egg white

· 75ml (2½ fl oz) boiling water

· 15g (½ oz) powdered gelatine

· 250g (9oz) white granulated or caster sugar

· 2 teaspoons golden syrup

· 100ml (3½ fl oz) cold water

· 25g (½ oz) organic desiccated coconut

· 18g (½ oz) toasted flaked coconut, chopped (optional)

· Cornflour and icing sugar, for dusting

· 23 x 23cm (9 x 9 inch) baking tin lightly sprayed with cake release spray

For the lime layer:

· 1 medium egg white

· 45ml (1½ fl oz) boiling water

· 18g (½ oz) powdered gelatine

· 250g (9oz) white granulated or caster sugar

· 2 teaspoons golden syrup

· 100ml (3½ fl oz) cold water

· 30ml (1fl oz) fresh lime juice (about 2 limes)

· ½ teaspoon lime extract

· ½ teaspoon natural green food colouring

· Grated zest of 2 limes

METHOD

To make the coconut layer:

1.Whisk the egg whites to stiff peaks using an electric stand mixer 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 water to make a hard-ball sugar syrup, add the

gelatine and combine with the egg whites until they turn glossy. Keep mixing on

full speed for 5 minutes until the mixture is the same consistency

as lightly whipped double cream. Turn off the mixer and gently stir in the coconut

with a spatula.

3.Pour the marshmallow into the baking tin. Make sure it is evenly spread out and

cover with cling film while you make the lime layer.

To make the lime layer:

4. Repeat steps 1 & 2 above, omitting the coconut.

To assemble:

5. Pour the lime layer over the coconut layer and leave to set.

6. Turn out and cut the mallow into equal squares.

7. Prepare the mallow pops as described above; we dipped the green edge of the mallow in white chocolate and topped with toasted coconut.

All ingredients above have been halved and times adapted from recipes of Toasted Coconut Marshmallows and Lemon and Poppy Seed Marshmallows, as suggested in 'All Things Marshmallow'.

DELICIOUS FOOD & DRINK TO SERVE YOUR GUESTS

Violet and Dark Chocolate Mallow Pops

WHAT YOU NEED (makes 36 large marshmallows

2 large egg whites

120ml (4fl oz) boiling water

30g (1⅛oz) powdered gelatine

500g (1lb 2oz) white granulated or caster sugar

1 tablespoon golden syrup

200ml (7fl oz) cold water

1. teaspoons violet extract

2 teaspoons natural pink food colouring

1 teaspoon natural blue food colouring

Cornflour and icing sugar, for dusting

Crystallised violet petals, to decorate

23 x 23cm (9 x 9 inch) baking tin lightly sprayed with cake release 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 hardball sugar syrup, add the gelatine and combine with the egg whites until they turn glossy. Keep mixing on full speed for 10 minutes until the mixture is the same consistency as lightly whipped double cream. Add the violet extract and colourings and whisk for a further 30 seconds until fully combined.

3. Turn off the mixer and pour the mallow mixture into the greased baking tin. Make sure it is evenly spread out and cover with cling film. Leave to set.

4. Turn out and cut the mallow.

5. To serve, top each mallow with a neat disk of dark chocolate and a single crystallized violet petal. Insert the stick into the side of the mallow and once set, pop the mallow into a cellophane bag and secure with a purple ribbon.

The recipe for Violet and Dark Chocolate Mallow Pops has been adapted from Rosewater Marshmallows as suggested in 'All Things Marshmallow'.

START YOUR WEDDING PLANNING HERE

All Things Marshmallow by Ross O'Brien and Amy Nelson is published by Jacqui Small, £20 (hardback)