The Sweet Swap | Salted Caramel Swirl Marshmallows

I love mail.

I mean, proper mail. Not bills, or pizza delivery flyers, not junk mail. Ain’t no one got time for that.

So when I heard about The Sweet Swap, you can bet I was signing up for something that results in me getting delicious treats in the post. Why wouldn’t you!?

I had been inspired to give marshmallow-making a go after reading this post by The Sugar Hit – I mean, how hard could it be?

So I made one batch. That went fine.

I started on a second. I dropped and smashed my thermometer. I then burnt the sugar syrup. In a moment of brain snap, I poured the syrup straight into the bin… Where, because sugar syrup is basically lava, it melted through the bin liner (and half of the contents), pooled in the bottom of the bin, and set like toffee. The whole bin went into the garbage (and I still owe Blair a new one).

Oops.

One week and a new thermometer later, and these guys came to fruition. So very, very pretty, and very, very tasty.

 

Salted Caramel Swirl Marshmallows

From Bake or Break

For the coating:
3/4 cup icing sugar
1/2 cup cornflour

For the marshmallows:
1/2 cup salted caramel sauce (bought or your own recipe)
4 & 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
3/4 cup caster sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/4 teaspoon salt
2 teaspoons vanilla extract

Sift together the corn flour and icing sugar in a small bowl, set aside.

Lightly coat a square brownie tin with oil, then dust the pan with the icing sugar mixture.

In a microwave safe bowl, combine the gelatin with 1/2 cup cold water and leave to bloom for 5 minutes.

In a medium saucepan, combine 1/4 cup corn syrup, 1/4 cup water and salt and bring to a boil. Stirring occasionally, bring to a temperature of 240*f/115*c.

While the syrup boils, heat the gelatin in the microwave for 30 seconds or until melted. Pour into the bowl of a stand mixer with the remaining 1/4 cup corn syrup, then turn the mixer on low.

Once the syrup has reached temperature, remove from heat and veeeery slowly add to the gelatin mixture, while the mixer is still on low. Once combined, increase the speed to medium and beat for 5 minutes. Increase the speed again, beating for a further 5 minutes. Then, increase to high, add the vanilla and beat for 2 minutes. The mixture should have tripled in volume and be white and fluffy.

Add 1/4 of the marshmallow mixture to a bowl, and stir in the caramel until combined. Then scrape the caramel mixture back in to the marshmallow, and gently swirl together.

Pour evenly into the brownie tin, and smooth the top with a spatula. Leave the marshmallow uncovered in a cool dry place for 8 hours or overnight to firm.

Cut the marshmallows into squares, then toss with extra coating (this stops them from sticking) and tap off any excess. Enjoy!

 

Most marshmallows are gluten-free – just make sure the icing sugar and cornflour specifies that they are gluten-free (most do), and you’re on your way to an allergy friendly treat for the masses!

A time for fuss. And probably wine.

There are nights where it’s completely acceptable to sit on the couch and eat baked bean jaffles. There is absolutely nothing wrong with that.
However, there are also times where you need to pull out the big guns.
A date, perhaps.
Meeting in-laws.
Rewarding someone.
Birthdays.
Just generally trying to show off.

All of these are completely legit reasons to bust some serious moves in the kitchen. And do you know what the solution is to your food dilemmas?
Risotto.
Nonononono, don’t be scared away, stay with me here!

I love risotto, but had always put it firmly in the too hard basket. I thought it was complicated. Let me tell you now, that there’s a difference between ‘hard’ and ‘takes time’. This is in no way hard, but trust me, it’s worth every minute.

I’m not a big one for making the same dish twice, I buy faaaar too many cooking magazines for that. I made this a little while ago and I loved it so much, that when I promised dinner to my favourite cousin and his gorgeous girlfriend, I knew this was going to be on the menu.

The recipe is simple, with few ingredients. Buy good brie, fresh mixed mushrooms (I like oyster and enoki – get them from The Herdsman or good grocers) and you have yourself one hell of a flavour punch.

This recipe is gluten-free, and, if you leave out the chicken, vegetarian, making it a great one to have in the reserves.
It’s rich, silky, indulgent. Buttery mushrooms, creamy rice, fragrant rosemary, the bite of brie. It’s beautiful, truly delicious and highly impressive.

Hell, if you made me this, I’d go out with you.

Creamy Brie, Mushroom & Chicken Risotto

Adapted from Delicious Magazine

Ingredients
1 tbs olive oil
60g unslted butter
2 leeks, finely chopped
2 garlic cloves, finely chopped
4 skinless chicken thighs, diced
2 tbsp rosemary leaves, plus extra to serve
1 1/3 cups arborio rice
100ml white wine
3 cups gluten-free vegetable stock (chicken works too)
100 ml pure (thin) cream
300g assorted mushrooms
150g brie, roughly torn

1. Place  oil and half the butter in a pan over medium-low heat. Cook leek, garlic, chicken and half the rosemary, stirring, for 6-8 minutes, until the leek is soft. Add rice, stirring to coat all the grains.

2. Add wine and simmer for a minute or two, or until almost evaporated. Stir in stock, a ladleful at a time, allowing each to be absorbed by the rice before adding the next. Continue to cook, stirring constantly, for 20 minutes or until al dente (you may not need all the stock). Stir in the cream, and cook for another 2-3 minutes until warmed through.

3. In another pan, melt the remaining 30g of butter over high heat. Cook mushrooms and remaining rosemary for 6-8 minutes or until mushrooms are golden. Season with salt and pepper.

4. Serve risotto immediately, topped with mushrooms, torn brie and additional rosemary leaves.

A word of warning about cooking risottos, however. I’m going to assume that you have to buy  bottle of wine to cook with, because, lets be honest, who has wine left over? The ladling schedule is pretty much perfect timing for polishing off the rest of the bottle.
If you’re trying to impress someone, this may not end well for you.
Just sayin’.