A Perfect Pantry
Caramel Marshmallow
- PREP TIME
10 - COOK TIME
10 - READY TIME
- - SERVINGS
-
Ingredients
- 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
Directions
- Line a 20 x 30cm slice tray with lightly greased baking paper.
- 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.
- 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.
- 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.
- Pour into prepared tray and place into the refrigerator until set.
- Mix together the cornflour and icing sugar to dust the marshmallow.
- 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.
- 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.
APPLIANCES
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