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MARSHMALLOW FONDUE

6 teaspoons cornflour
470ml (15 fl oz / 2 cups) single (light) cream
185g (6 oz) packet marshmallows

Crispy cakes - 60g (2 oz / 1/4 cup) butter
2 tablespoons golden syrup
60g (2 oz / 1/2 cup) drinking chocolate
90g (3 oz) rice breakfast cereal

To make crispy cakes, put 60 petit fours cases on 2 baking sheets.
Place butter and syrup in a saucepan and stir over a low heat until
melted. remove from heat and stir in drinking chocolate and rice
cereal, mixing well until thoroughly coated. Using a teaspoon,
spoon the mixture into petits fours cases and refrigerate until
set.

To make marshmallow cream, in a saucepan, blend cornflour smoothly
with a little cream, then stir in remainder and add marshmallows.
Cook over a gentle heat until mixture thickens and marshmallows
melt, stirring all the time. Pour into a fondue pot. Serve hot with
the crispy cakes.

(Serves 6-8)

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