Marshmallow dippers

• dark chocolate↗150g g

  finely chopped

• caster sugar↗30g g
• double cream↗175ml ml
• golden syrup↗2 tbsp tbsp
• double cream↗150ml ml
• light muscovado sugar↗125ml ml
• salted butter↗50g g
• instant espresso powder↗½ tsp tsp
• pinch of sea salt flakes↗
• 330ml jars2 x

  for the sauces

• freeze-dried raspberries↗6g tube g
• small jars3

  for the toppings

• toasted desiccated coconut↗4 tbsp tbsp
• finely chopped hazelnuts4 tbsp tbsp
• large bag of marshmallows↗

  (ensure vegetarian, if needed)

• small wooden skewers

Step-by-step instructions

1. 1

   To make the chocolate sauce, tip the chocolate into a heatproof bowl. Gently heat the sugar, cream and syrup together in a saucepan over a low heat to just below simmering. Pour the cream mixture over the chocolate and leave to stand for 2 mins. Stir until the chocolate has melted and the sauce is smooth and glossy. Pour into a 330ml jar. Will keep chilled for two weeks.

2. 2

   Melt the caramel sauce ingredients together in a saucepan over a low heat, then simmer for 4-5 mins to thicken. Pour into a 330ml jar. Will keep chilled for two weeks.

3. 3

   Spoon the freeze-dried raspberries into a small jar, the coconut into a second and the hazelnuts into a third. Pack these into a gift box or bag, along with the marshmallows and wooden skewers. Keep the two sauces chilled, then add to the box just before gifting.