Chocolate-coated caramel marshmallow Easter eggs

To make the caramel, place the 200g white sugar in a small saucepan together with the 60ml (¼ cup) water. Heat, without stirring, until melted and caramelised to a golden brown hue. Add the butter and cream and swirl to form a sauce. Add the white chocolate and large pinch of sea salt flakes. Swirl to combine, then set aside and allow to cool completely.

For the marshmallows, fill two 30 x 20cm baking trays with cornflour, shaking to get a mostly even layer. Press a large, clean egg lightly into the flour to make egg moulds. Space the indentations 5 – 10cm apart.

In the bowl of a stand mixer fitted with the whisk attachment, combine 125ml (½ cup) water and the gelatine. Stir and allow to bloom for 5 minutes. Once the gelatine has bloomed, melt over a pot of gently simmering water.

In a small pot, combine 330g (1½ cups) white sugar, syrup, 125ml (½ cup) water and small pinch of salt. Place over medium heat and bring to the boil. Boil until the sugar syrup reaches 120°C on a sugar thermometer or soft ball stage (the syrup will form a soft ball if dropped into cold water). Remove from heat.

Turn the mixer on and slowly pour the syrup in a steady stream down the inside of the bowl with the gelatine. Once all the syrup has been mixed in, continue mixing for a further 20 seconds.

Increase the mixer speed to high and whisk until thick, a further 8 minutes. Swirl in the caramel sauce and vanilla. Quickly transfer the mixture to a piping bag fitted with a 1cm straight nozzle.

Pipe the mixture into the prepared egg moulds and leave to set until firm, at least 4 hours.

Melt the dark baking chocolate in a tall, wide-mouthed, microwave-safe, plastic (not glass) container in 30-second bursts, stirring between each burst. Remove from microwave and allow to cool to room temperature.

Place a skewer through the end of the marshmallows and completely immerse each marshmallow in the melted dark chocolate until completely covered.

Decorate with the melted milk chocolate and place on baking paper to set. Store in an airtight container for up to 2 weeks.