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