"Hey good lookin'! ... to warm up this horrifically cold day I've made these magical little hum-dingers again...vanilla marshmallow with dulce de leche... Now, should I play the "how many can I stuff in my mouth" game?"
Salted Caramel Filled Marshmallows
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Hutchings Pantry Salted Caramel Filled Marshmallows
Ingredients
for the Marshmallows
455g or 1lb granulated sugar
1 tbsp liquid glucose
200ml or 7 fl oz water
3 large free-range egg whites
9 sheets gelatine or 1/2 oz soaked in 120ml or 4 fl oz water
1 tbsp vanilla bean paste
Icing sugar and cornflour mix for dusting and coating approx 20g or 3/4 oz each
for the Salted Caramel Sauce
175g or 6 oz Soft Brown Sugar
300ml or 10 fl oz Double Cream
50g or 1 3/4 oz Butter (room temperature cubed)
1/2 tsp Salt
Method
Add all Salted Caramel Sauce ingredients into a medium heavy based pan.
Over a low heat stir gently until the sugar is dissolved. After this point do not stir the mixture, just swirl pot carefully if you need to. Increase heat to high and bring the sauce to a bubble.
Leave the sauce to bubble up for 2-3 minutes until beautifully golden and a syrup-like consistency. Remove from the heat and leave to cool while you make the marshmallows.
Place the sugar, water and glucose into a large heavy bottomed pan. Add a sugar thermometer to the pan, bring to the boil and keep on high until it reaches 127C/ 260F.
Do not stir the mixture, gently swirl the pot if you need to mix. Be extra careful as this mixture is HOT!
Meanwhile, soak the gelatine sheets in the 120ml/ 4 fl oz water and leave to soften.
Whilst waiting for the sugar mixture to come to temperature, separate the egg whites and beat with an electric risk or mixer until you achieve stiff peaks.
Do not discard the egg yolks, these can always be used to make delicious hollandaise sauce or homemade mayo!
When the syrup reaches 127C/ 260F, remove from heat and very carefully add the gelatine sheets and their water. This will bubble up quite aggressively so stand back until it calms down. Transfer to a heatproof jug scraping all parts of the mixture using a spatula.
With the motor running at mid speed, slowly but steadily pour in the hot syrup to the beaten egg whites. Scraping all excess from the jug using a spatula.
You will need to act fairly quickly to prevent the syrup mixture from setting before it is mixed into the whites.
Add the vanilla paste and continue to whisk on full speed until the mixture is thick and stiffens. This can take up to 15 mins, but its ready when the mixture holds its shape when the whisk is lifted.
Oil a 20cm x 20cm deep (at least 5cm) baking pan, remove any excess oil and liberally dust (using a sieve, base and sides) with the icing sugar and cornflour mix. Tap any excess dust from the pan but ensure a decent coverage on the base of the tray.
Spoon half of the marshmallow mixture in to the tray and smooth the surface with clean spatula. Pour over caramel sauce to taste, you can use as much or as little as you wish (any excess sauce can be chilled for 2-3 days), smooth out with spatula then top with the rest of the marshmallow mixture. Leave to set for 1-2 hours. Do not set in fridge as the mixture may become overly sticky.
Once set, using a warm palette knife loosen the marshmallow from the sides of the tray and carefully tip out onto a surface liberally dusted with the icing sugar/ cornflour mix.
Cut into squares of your desired size, the bigger the better we say! Coat well in the dusting mixture shake off the excess and enjoy!
Keep in an airtight container for 1-2 days (if they stick around that long!), but we think these are best enjoyed straight away….