|24 g||powdered gelatine|
|140 g||glucose — divided equally|
|3/4 cup||castor sugar|
|1 tsp||vanilla extract|
|8||vanilla wafer biscuits|
|400 g||milk chocolate — chopped|
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 sauce pan. 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.