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.

IMG_0714

 

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!

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Old school

Canteen. Tuck shop. Cafeteria. School lunches hold a
special place in our hearts, for better or worse. I had the
pleasure of growing up pre-food revolution, so my school canteens
were stocked with chicken rolls, noodle cups, vegemite cheesies
(which are still a comfort food of mine to this day) and packet
soups in winter. The only thing better than vegemite cheesies, is
the treats section. Vanilla slice. Yogos. Little Petit Miam
tubs?Mars Bar slice. Anzac biscuits. My highschool made the best
hedgehog slice I’ve ever had, and I’m too scared to try them
anywhere else, least it doesn’t live up to my expectations. What’s
missing from this list? ONLY THE MOST IMPORTANT OF ALL. Caramel
slice is a classic, the kind of thing that’s met with very confused
faces should you admit to never having tried it. There may even be
claims of being denied caramel slice being akin to child abuse.
Don’t be offended, it’s just really that good. I made this for my
friend Jan’s birthday recently. He explained
that he loved it, but hadn’t had a good one in some time. It’s
everything you remember.

Caramel & Ginger
Slice

From Cuisine Magazine Base 1 cup
shredded coconut 190g unsalted butter, melted 1 and 2/3 cup plain
flour 1/2 cup brown sugar, packed 75g crystallised ginger, finely
chopped
Preheat the oven to 180*. Gently toast the
coconut in a dry frying pan until lightly golden. Combine the
butter, brown sugar and flour in a bowl, then add the coconut. Line
a slice tray with baking paper, then press the mixture the bottom
of the pan. Bake for 15 minutes until golden. IMG_6640 Sprinkle with crystallised
ginger, then set aside to cool.
Caramel 395g can sweetened condensed
milk 2 tbsp golden syrup 1/4 cup brown sugar, packed 75g unsalted
butter, chopped 3 tsp ground ginger Put all the ingredients into a
small saucepan, and over low heat, cook,
stirring continuously so it doesn’t burn. Pour the
caramel over the base and then bake for a further 15 minutes or so,
until the caramel bubbles. IMG_6643 Remove from the oven and
leave to cool. Ganache 1/2 cup cream
1/2 cup dark chocolate, chopped Bring a saucepan of water to a
simmer, then place a heatproof bowl with the cream and chocolate
over the top. Stir the two together until smooth and glossy. Spread
the ganache over the cool caramel, then put in the fridge for at
least an hour to set. Cut into squares before serving. IMG_6650 IMG_6645 If you’re not ginger
inclined, you can leave it out entirely. Another option is to
sprinkle flaked sea salt over the caramel before you put in the
oven for a shot of salted caramel goodness. Oh. This weekend? Northbridge O-Day. It looks fantastic,
there are activities and fun and snacks. You should go, take your
friends and kids!