Hello hello, Lisa from Spicyicecream here! I was so thrilled when Melissa asked if I’d like to do a guest post here on Best Friends for Frosting. Today we’re talking marshmallows. After trying homemade, I definitely won’t be able to go back to the store-bought kind! Luckily, super fluffy marshmallows are pretty easy to make, and the flavour combinations you can come up with are virtually endless!
I experimented with creating Salted Caramel Marshmallows (I say “experimented” because my first attempt was a total disaster!) and they are seriously delicious.
I loved them popped into a cup of rich hot chocolate. Imagine how great they would be in your next batch of S’mores, or even just as a lovely homemade gift! I hope you’ll give them a try!
Salted Caramel Marshmallow Recipe
*Makes about 30
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 50g unsalted butter
- 1 teaspoon sea salt
Marshmallows (adapted from Raspberri Cupcakes http://www.raspberricupcakes.
- 1 cup caster sugar (superfine sugar)
- 2 teaspoons liquid glucose or light corn syrup
- 1 tablespoon gelatine powder
- 1 large egg white
- 1 teaspoon vanilla extract
- Vegetable oil, for greasing
- ½ cup icing sugar, sifted
- ½ cup cornflour (cornstarch), sifted
To make the caramel sauce…
- In a large saucepan, combine the sugar and water over medium heat and stir until the sugar dissolves. Increase the heat and bring to the boil, without stirring. If necessary, brush down the sides of the pan with a wet pastry brush.
- Cook until the syrup is a deep caramel colour, about 5-6 minutes.
- Remove from the heat and whisk in the cream. The mixture will bubble up, so be careful because caramel burns really hurt! Stir in the butter and salt. Transfer to a dish or jug and cool. Leftover sauce will keep in the refrigerator for up to 2 weeks. Sauce can also be reheated. It’s wicked on ice cream.
To make the marshmallows…
- Grease and line the base and sides with baking paper in a 17x27cm slice tin. Place caster sugar, glucose (or corn syrup) and 100ml water in a small saucepan. Place on low heat and stir until the sugar has dissolved. Place 100ml cold water in a small bowl and sprinkle gelatine powder over it and set aside to soften. Increase heat on saucepan to medium-high and insert a sugar thermometer. Boil until sugar thermometer reaches 120°C (250°F). Remove from the heat and carefully add the gelatine to sugar syrup and whisk until no lumps remain.
- Place the egg white in a large mixing bowl and start beating with an electric mixer with a whisk attachment on high speed. Gradually add hot sugar syrup to the egg white while mixing. Beat until mixture is glossy and white, about 5 minutes on a stand mixer and closer to 10 with a hand mixer. Fold in vanilla and ¾ cup of cooled salted caramel sauce.
- Before mixture starts to cool too much, pour into prepared tin and use a spatula to quickly smooth top. Leave to set at room temperature overnight. Use a greased knife to cut into squares.
- Mix icing sugar and cornstarch together and use to dust each marshmallow. Place on a piece of baking paper to dry for about an hour, then store in an airtight container. Marshmallows are best eaten within two days.