• 3 ¾ oz water
  • ¾ oz powdered gelatin
  • 3 oz glucose
  • 5 3/4 oz sugar
  • 2 ¼ oz water
  • 3 oz glucose
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 ½ oz cornflour
  • 1 ½ oz powdered sugar
  • Food coloring
  • 4 oz dark chocolate
  • Empanada dough


  1. Mix 3 ¾ oz of water and the powdered gelatin. Set aside to bloom.
  2. In a small saucepan, combine the sugar, 3 oz of glucose, salt, and 2 ¼ oz of water until temperature reaches 252°F.
  3. Heat the bloomed gelatin in the microwave until dissolved and place it in a bowl together with 3 oz of glucose.
  4. Start mixing on medium speed and pour down the syrup down the side of the bowl.
  5. Turn on to high speed for 10 minutes. Add vanilla extract and mix to combine.
  6. Paint stripes with food coloring inside the piping bag. Fill the bag with the marshmallow mixture and pipe drops on a tray sprinkled with cornflour and powdered sugar. Let it set overnight.
  7. Preheat oven to 395°F. Grab the empanada dough and fold the edges six times to create a basket.
  8. Add chocolate chunks in the center and bake empanadas at 395°F, until golden brown and slightly darker around the edges.
  9. Place marshmallows on top of the chocolate and take back to the oven for 2 minutes.