Marshmallows are always something that can never go wrong eating whether you are a child or an adult. There are an amazing amount of flavours and shapes around the globe that you can never get tired of them. The other day I was looking in my fridge for inspiration for baking something, and my eye caught the jar of salted caramel that I had made a couple weeks back. I always have stuff left over, which always helps me create something new and exciting on the go. I took the salted caramel and ate some with a spoon of course.. i didn’t need to pour it or mix it with anything, just wanted to have a big taste of it. Then my mind got going.. i thought how about salted caramel marshmallows!?!?! I’m sure if i just poured some of this amazing salted caramel into the marshmallow mixture it would become something absolutely exciting for my taste buds! – and so I did just that. Marshmallows requires patience because it is much of a waiting game, however the process is super duper easy!
Here’s how you bake them!
- gelatin leaves 12 (20g) –I use Halal gelatin leaves silver grade, click here for them
- granulated sugar 500g
- liquid glucose 1 rounded tbsp
- egg whites 2 large
- 1/4 cup of salted caramel – recipe link here
- icing sugar 150g
- cornflour 150g
- Line a dish or tin roughly 18×35cm or 25cm square, with baking parchment or baking paper.
- Put the gelatine leaves in a large bowl of cold water one by one to soften.
- Put the sugar, liquid glucose and 200ml water in a narrow, deep, saucepan. Heat gently until the sugar dissolves, then boil. When the sugar is nearing 125C on a sugar thermometer, whisk the egg whites to stiff peaks in a large bowl, with another bowl close. When the syrup reaches 125C, pour, in a steady stream, into the egg whites (not the whisk blades) while you continue whisking.
- Squeeze any excess water from the individual gelatine leaves and beat these in too – the heat from the sugar syrup will dissolve them. Once all leaves are in and no gelatine streaks are visible, add the raspberry juice and continue whisking for about 10 mins until the mixture is very thick.
- Working quickly, transfer roughly half the mixture to the second bowl. Whisk in 1/2 of the salted caramel into one of the bowls. Alternate dollops of the mallow mixtures into the lined dish and use the end of your spoon or spatula to swirl together. Drizzle over the top of the marshmallow the remaining salted caramel and then with the back of a spoon or a cake tester, swirls the caramel around to make a pattern. Leave to set (not in the fridge) for a few hours until firm.
- Sift together the dusting ingredients , then turn the marshmallows out onto a board, peel off the lining paper and cut into chunks. Toss with the dusting sugar to lightly coat. Store between sheets of parchment in an airtight tin – they keep for 5 days.
Voila! That’s it basically, and you’ll be toasting them or just eating them as they are!