1. Line a large lipped baking tin with baking paper.

2. To make the marshmallows, in a small bowl, mix together the gelatine and cold water. Leave for 5 minutes to bloom (absorb the water, become translucent and the consistency of apple sauce). Mix well and transfer to a large mixing bowl – the marshmallow batter will at least double in volume so use a large bowl. Add boiling water and mix well.

3. Working quickly, in another bowl dissolve sugar and malt extract in 1/3 cup of boiling water.

4. Add the dissolved sugar and malt syrup to the large bowl and mix well. Beat the mixture on high speed with a hand mixer or in a stand mixer** for 10-15 minutes or until it forms stiff peaks**.

5. Pour the marshmallow batter into the paper-lined tin and place in the fridge for 3-4 hours to set.

6. To make the smores dip, warm a clean medium frying pan or cast iron pan over medium heat, then remove from heat.

7. Place pan on a trivet or wire rack. Chop chocolate or if using thin chocolate squares, layer chocolate around the base to start melting.

8. Slice marshmallows into squares or rectangles and place on top of the chocolate. Using a kitchen flame torch, toast the tops of the marshmallows until golden and melty, or simply place the pan under a pre-heated grill for 1-2 minutes to toast the marshmallow tops. Serve with biscuits on the side for dipping.

9. Leftover marshmallows will keep in the fridge for 5-7 days.

** Tips:

• A sufficiently-whipped marshmallow batter will hold a stiff peak shape for several seconds before collapsing back on itself.

• If working in humid conditions, reduce the amount of water in both steps by a tablespoon.

• Stand mixers are more powerful at whipping air into marshmallows than hand-held mixers. It can be done, but be prepared to hold the mixer for 10-15 minutes on high speed.

• The amount of chocolate and biscuits will make enough dip to use up half of the marshmallows.