Fluffy cloud-like marshmallows are the best, but what about taking them to the next level? This recipe is for Salted Caramel Marshmallows with pockets of gooey caramel nestled in the middle. Perfect just eating straight for the bowl, but also a wicked addition to hot chocolate and even toasted to make to most decadent s’mores. Once you have the process mastered, the sky is the limit to the flavours you can try out. I made these marshmallows for my friend’s wedding favours, where I made gin and tonic flavour, Double Decker inspired ones and Chai Tea flavour.
Having practised making them for my friend’s wedding favours, I learnt some key things through the process, which I’ll share with you so –
– If you want to add an alcohol flavour, use a flavouring than the actual spirit, the gelatine doesn’t really play nicely with the alcohol, also you will tend to get a better flavour using an extract or flavouring.
– Powdered gelatine (non-veggie) works the best in rehydrating and being more stable when adding the hot syrup.
– If making multiple batches, stick to the same timings for a more reliable result, don’t go just on appearance.
– A stand mixer like my Kitchenaid or a Kenwood really is essential to make these marshmallows safely and consistently. They also have so much more power than a hand mixer to trapped lots of air in to make them nice and fluffy.
– Well dusted clingfilm trays will make your life so much easier for removal – trust me.
– The recipes are made in a 12″x9″ tray to give a good inch depth marshmallows
Makes 24 Marshmallows
- 4 tbsp Cornflour
- 4 tbsp Icing Sugar
- 120 ml Water
- 23 g Powdered Gelatine (normally two sachets)
- 120 ml Water
- 440 g Caster Sugar
- 160 g Golden Syrup
- 200g Salted Caramel, homemade or bought
- Mix the cornflour and icing sugar together in a bowl and sift half of the mixture over the clingfilm lined tray and carefully put to one side.
- In a stand mixer bowl, add the water and powdered gelatine and allow to absorb for 10 minutes. Fix the whisk attachment to the stand mixer.
- In a medium saucepan, combine the second lot of water, caster sugar and golden syrup. Over low heat, slowly dissolve the sugar, then turn up the heat to a boil until the syrup reaches 130C on a sugar thermometer. When the temperature is reached, leave to stand for a minute off the heat.
- Whisk the gelatine/water mix on medium speed, adding the hot syrup slowly pouring down the side of the bowl until all the syrup is added.
- Increase the speed to maximum and whisk for 8- 10 minutes until the marshmallow becomes thick and fluffy, looks stretchy. Transfer the salted caramel to a piping bag.
- Scrap the mixture into the prepared tin, try to level as much as possible. Snip the end of the piping bag to make a fine nozzle, put the nozzle in the marshmallow and pipe a blob of the salted caramel. Continue in rows across the tray, evenly to help cutting it neatly.
- Sift over the remaining cornflour and icing sugar mixture over the surface. Leave uncovered overnight to dry and set.
- Turn the marshmallow out onto a chopping board and using a dusted knife in more cornflour/icing sugar mix, cut the marshmallows into 24 pieces. Will keep for 2 weeks in an airtight container, if you can last that long.
- Category: Sweet Treats, Confectionery
- Cuisine: American
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