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Caramel Marshmallow

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    • 250g caster sugar
    • 1 tbsp. light corn syrup
    • 40ml water
    • 1 tbsp. powdered gelatine
    • 100ml water
    • 1 egg white
    • 1 tsp. vanilla paste
    • 1/3 cup dulce de leche
    • 1 tbsp. cornflour
    • 1 cup icing sugar
    • 50g dark chocolate melts
    • Cashous
    • Edible glitter


    1. Line a 20 x 30cm slice tray with lightly greased baking paper.
    2. Place 100ml water into a small bowl and sprinkle the gelatine powder over the top of the water and leave for 10 minutes to bloom. Once bloomed, place the gelatine over a low heat to melt and become a liquid. Strain the gelatine liquid if there are any remaining lumps.
    3. Place the caster sugar, light corn syrup and 100ml water into a saucepan and heat on a medium heat until the sugar reaches 120°C. 
    4. Whisk the egg whites to a stiff peak. Drizzle in the sugar / gelatine syrup whilst whisking and continue to whisk until thick and glossy, 5 - 8 minutes. Add the vanilla paste towards the end of whisking. Fold the dulce de leche through the marshmallow so that a swirl is visible when set.
    5. Pour into prepared tray and place into the refrigerator until set.
    6. Mix together the cornflour and icing sugar to dust the marshmallow.
    7. Remove the marshmallow from the tray onto a chopping board. Cut the marshmallow with a knife that has been dusted in the cornflour/icing sugar mix. Lightly dust the marshmallows with the cornflour/icing sugar mix.
    8. Melt the chocolate in the microwave on HIGH for 20 seconds and then 10 seconds at a time until melted- stirring in between each 10 second interval. Place the chocolate into a small piping bag and pipe on the Christmas tree design or star and place the cashous onto the marshmallows. Sprinkle with edible glitter.

    This recipe was developed using a Kambrook Appliance.


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    Guest 23 February 2024

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