Food24’s version of The Chocolate Log bar

Combine 1/4 cup water with the gelatine. Allow it to bloom/absorb the water.

Microwave the gelatine for 30 seconds, or until just liquid.

In the bowl of a stand mixer, add 70g glucose and the liquid gelatine, then whisk on a low speed.

Combine the castor sugar, remaining 70g glucose and 1/2 cup water in a medium saucepan. Heat on a low heat while stirring gently to ensure each sugar granule dissolves.

Once there are no sugar granules left, turn the heat up onto a high and boil without stirring until a candy thermometer reads between 112°C and 115°C.

Pour the hot sugar syrup into the stand mixer bowl in a slow steady stream down the side of the bowl while whisking on a low speed.

Beat for 5 minutes on medium speed and then 5 minutes on high speed.

Add the vanilla extract and beat on high speed for another 2 minutes.

Fill the marshmallow mixture into a piping bag fitted with a round nozzle attachment.

Pipe the marshmallow onto each vanilla wafer biscuit.

Melt the chocolate in the microwave (in 20 second burst intervals) or over a double boiler.

Coat each marshmallow-topped wafer with melted chocolate.

Allow to set then enjoy.