fun with marshmallow

chocolate & pistachio fudge 

I must admit, I am a little surprised to be finding myself writing about marshmallow this week. I mean it’s not something I tend to think about all that often, if ever. That is unless I happen to find myself in front of an open fire with a long stick and a craving for something toasty warm and sickly sweet with the added bonus of satisfying my pyromaniac tendencies. But even then I’d be far more likely to go for a glass of Muscat or port than charred molten confectionery.

Yet over the last month I’ve had not one but two close encounters with marshmallow in different forms. The first was on a recent trip to the beautiful islands of Fiji for my little sister, Sas’ wedding. And while the ceremony was lovely and the bride looked just stunning and I did have the joy of escorting my 69 year old Dad on his first trip out of the country, if the truth be told I think the most memorable thing about Fiji was a pizza.

I know it may sound odd to have pizza as a highlight from a trip to a tropical island, but this was no ordinary pizza. No dear readers this was ham and pineapple and MARSHMALLOW. And not just innocent white ones, no on top of the pizza, clashing with the red tomato sauce and abundance of bright yellow ‘cheese’ were pink pink marshmallows, slightly browned after a stint in the wood fired oven but still unmistakably pretty in a very wrong way.

Fortunately I didn’t have the dubious pleasure of actually eating said pizza. My sister’s recently acquired mother-in-law and her fake nails were the ‘lucky’ recipients of the marshmallow pizza. And all I can do is assume that it tasted a hell of a lot better than it looked, judging by the way it was polished off. The mind boggles really.

My second marshmallow affair happened over the weekend. I had decided to try my hand at some chocolate and pistachio fudge as an easy dessert to follow an Autumunal dinner of roast pork belly with roast apples and fennel. I hadn’t thought that much about the need for marshmallows until I was in the supermarket and faced with only packets containing a mix of both pink and white. I was immediately transported back to Fiji, but decided to press on and buy the biggest bag I could figuring I could pick out and use the white ones and that I’d find another use for the remaining pinks.

Of course when one of your guests is an adorable 2½ year old gal with flower decorated doc martins, the pink marshmallow dilemma becomes a no brainer. With the assurance of having many ‘just one more marshmallow’ moments over the course of the evening between episodes of the smurfs it was reassuring to see the humble marshmallow being enjoyed as a treat. But give me a super dense and chocolately fudge with a few pistachios for colour and crunch and a lovely light moist texture thanks in part to a few melted marshmallows and trust me you’ll have happy guests of all ages….all good things.
chocolate & pistachio fudge
serves heaps

Adapted from a recipe by Ben Shewry of Attica restaurant published in the April 2007 Australian Gourmet Traveller.

This is one of those great desserts when you feel like serving something drop dead rich but want to keep it simple and not overwhelm your guests if they don’t happen to be choc-aholics.

Before reading about it in Gourmet Traveller, I hadn’t heard of Ben Shewry or his Melboure restaurant but after trying his fudge recipe, it’s definitely high up on my list of must visit restaurants in the south.

400g good quality chocolate (I used Lindt 70% cocoa solids)
200g butter
300g sugar
45g cocoa powder
185mL evaporated milk
100g white marshmallows
100g shelled pistachios, lightly roasted

Grease and line the base of a 11cm x 30cm loaf pan. Whizz chocolate in a food processor until finely ground. Place butter in a medium saucepan and allow to melt. Stir in sugar, cocoa powder, milk and marshmallows and cook over a low to medium heat until marshmallows are melted. Remove from the heat and stir though chocolate until melted and smooth.

Place about half the mix in the base of your prepared tin and sprinkle with pistachios. Top with remaining fudge mix and smooth the surface. Allow to cool to room temp then refrigerate for a couple of hours until set.

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{ 18 comments… read them below or add one }

grace April 21, 2008 at 6:23 pm

that is some good-looking fudge. i believe one bite would give me a chocolate overdose. i also believe that not even a chocolate overdose would stop me from taking another bite. and another. :)


Y April 21, 2008 at 8:32 pm

I saw quite a few dessert pizzas while in Japan, but marshmallow pizza sounds particularly scary. Personally, there’s only one place for marshmallows, for me, (if it needs to be used in cooking/baking at all) and that’s in Rocky Road!


diva April 22, 2008 at 7:52 am

oh sweet pizzas are so gd aren’t they? i’m lovin your fudge. it looks so dark and rich and solid…yum! x


Christie @ fig&cherry April 22, 2008 at 8:25 am

That looks delicious! So rich and naughty. I’ll have a small slice please ;)


aforkfulofspaghetti April 22, 2008 at 1:27 pm

I think I’ll pass on that pizza, but that fudge looks divine…


Radman April 22, 2008 at 3:04 pm

my god, that looks so good. can i have a medium slice with an espresso, please?


Patricia Scarpin April 22, 2008 at 6:26 pm

This looks so sinfully delicious, wow!


Hillary April 22, 2008 at 10:45 pm

Yum fudge! I like pistachio nuts, so great addition! Thanks!


kate April 23, 2008 at 3:11 pm

…. especially good at 3am on night shift with a cup of tea!!!!


Tartelette April 24, 2008 at 3:20 am

That is just gorgeous! Love how the green of the pistachios shows through!


Lisa April 24, 2008 at 8:54 am

oh wow, that looks amazing! I made a sweet pizza with marshmallows and maple syrup on it once, it was really nice!


Sheryl April 25, 2008 at 8:21 am

thats so cruel! I got to make some immediately…


Niamh April 25, 2008 at 8:58 pm

This looks gorgeous! A must try.


We Are Never Full April 27, 2008 at 9:26 pm

I wish I could have a piece of this. You can just see how rich and creamy it is. And the addition of pistachio is perfect – a great crunch and beautiful color combo! tres chic!


peabody May 2, 2008 at 6:43 am

I usually only eat it at Christmas time, but now seeing this beautiful fudge makes me want some now.


sara May 17, 2008 at 4:14 am

help! I really want to make this, but can’t convert it-can you americanize it for me?


gwyneth June 6, 2008 at 6:01 am

oh my….

*frantically trying to think of an excuse to make some and get it out of the house so I don’t scoff the lot*

Sara, what part are you having trouble with? If it’s just the measurements, try typing “100g in oz” (for example) into Google.


Julie December 21, 2010 at 8:37 pm

Thanks for the fudge recipe which I made last night. Tastes as good as it looks! My son and I are going to cut it up and put it into little bags as xmas presents. Great site!


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