Caramel Marshmallows

By Sugar Salt Magic · 240 min

Ingredients

Instructions

1. If using homemade caramel, make it first and chill it; it should be at room temperature when needed.
2. Grease a 9-inch (23 cm) square baking tin with butter.
3. Pour ½ cup (125 ml) of the water into a stand mixer bowl fitted with a whisk, sprinkle the gelatine over it and leave to soften.
4. Put the remaining water, the caster sugar and the liquid glucose into a heavy medium saucepan and stir briefly. Insert a candy thermometer and heat over medium-high until boiling.
5. When the thermometer reads 130°C / 260°F, after 10 to 15 minutes, remove from the heat and let the bubbling subside.
6. With the mixer on low, slowly pour the hot syrup into the softened gelatine until combined.
7. Turn the mixer to high and beat for 10 to 12 minutes, until white and tripled in volume, with strands of marshmallow pulling away from the sides.
8. If the caramel is cold, warm ½ cup in the microwave for 15 seconds.
9. Add the vanilla and the ½ cup of caramel to the marshmallow and beat just until combined.
10. Spread half the marshmallow into the prepared tin, pushing it to the edges, and level it with slightly damp hands. Work quickly as it begins to set.
11. Drizzle 1 ½ tablespoons of caramel over the marshmallow and swirl with a knife dragged through a few times.
12. Spread the remaining marshmallow on top, level it, drizzle over another 1 ½ tablespoons of caramel and swirl again with the knife.
13. Mix the icing sugar and cornflour in a small bowl, then sprinkle a little over the top, keeping the rest in a sealed container.
14. Leave to set in a cool place, not the fridge, for at least 8 hours or overnight, covered with a larger pan.
15. Slice into squares and dust well with the remaining icing sugar and cornflour mix.

Summarized from Sugar Salt Magic's video. Watch it for the details.