MARSHMALLOW CRUMBLE – Chef Cheryl-Ann Shortt-Charles


1 pack Ducales Crackers

1 cup dark chocolate chips

1 cup white chocolate chips


¾ cup granulated sugar

½ cup light corn syrup

¼ cup water

1/8 tsp. salt

2 large egg whites

¼ tsp. cream of tartar

1 tsp. vanilla essence


¾ cup all-purpose flour

1/3 cup brown sugar

3 tbsp. granulated sugar

1 tsp cinnamon

6 tbsp cold butter, cut into small pieces

1/8 tsp. salt


  1. Preheat oven to 350-degree F. Line a baking dish with grease proof paper and set aside.
    In a small saucepan combine sugar, corn syrup, water and salt. Heat mixture over moderately high heat, whisking occasionally, until mixture reaches 240 degrees on a candy thermometer. Meanwhile, in the bowl of an electric stand mixer fitted with whisk attachment, whip together egg whites and cream of tartar on medium speed, until soft peaks form.
  3. Once sugar mixture reaches 240 degrees, remove from heat, set stand mixer containing egg white mixture on low speed and carefully pour about 2 Tbsp. of hot sugar mixture down the side of the bowl into the egg white mixture. With mixer running, slowly pour remaining syrup down the side of the bowl into the egg white mixture, increase speed to medium-high and whip mixture until stiff glossy peaks form, about 8 - 10 minutes. Stir in vanilla during the last minute of mixing. Use immediately or store in an airtight container in refrigerator up to two weeks.
    In a bowl combine flour, brown sugar, granulated sugar, cinnamon and salt. Work in the butter with your hands, until you achieve pea size pieces.
    Line the base of the baking dish with the Ducales Crackers.
  6. Place marshmallow in a piping bag (if you do not have a piping bag a, you can use a zip lock bag) and cover the base of crackers with the crème.
  7. Spread the chocolate chips over the crème followed by the crumble.
  8. Bake in oven until the top is golden brown approximately 20-25 minutes
  9. Let cool dust with icing sugar before serving. It can be served with vanilla ice cream as well.

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