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).
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!