Salted Caramel Marshmallow Pops

9 May

Food Gawker Submission 3Sometimes when browsing the supermarket shelves (fess up, we all do it) you spot an ingredient that makes you go Oooooh, and then Hmmmm and before you know it you’re that crazy lady standing still in the aisle muttering to yourself, envisioning all the things you’re going make with your amazing new find.  I do this more than I like to admit, but that’s not the point, the point is Oooooh, look what I found.

MP FlavourThat’s right SALTED caramel flavour.  Can we all say YUM!  So salted caramel . . .  salted caramel marshmallows . . . on a stick . . . covered in chocolate.

MP INGTo start take:

  • 2 egg whites
  • 2 tsps Salted Caramel Flavour
  • 400gms golden caster sugar ( you can use white, but golden will give a more caramelly flavour and yes, caramelly is a word.
  • 400 ml cold water
  • 36 gms powdered gelatine (about 4 tablespoons)
  • 20mls of golden syrup
  • 1 tsp salt
  • icing sugar and corn flour in equal measure to dust
  • 200 gms chocolate to coat
  • salt crystals to decorate

MP Sifted SugarLine a baking dish (mine was 29cm by 24cm) with parchment paper and sift some of the corn flour icing sugar mix on the bottom.

CM Egg WhiteIn a heat proof bowl, whisk the egg whites until they form firm peaks.

MP GelatinPlace some water in the bottom of a small pot and then create a double boiler by placing a bowl in the pot.  Make sure the water doesn’t touch the bottom of the bowl.  Add 200mls of water to the bowl and sprinkle the powdered gelatine on top of the water.  Set this aside.

MP MixutreAdd the sugar,  the syrup, the salt and the water to a medium sized pot and place over a medium heat.  Bring the sugar mix to a boil and cook until it reaches 130°C,  or 266°F for those of you across the pond.  A few minutes before the mixture reaches 130°C, place the pot with the bowl of gelatine on a medium heat and warm until the gelatine has completely dissolved.  Once you’ve reached 130°C, remove the sugar mix from the heat and add the gelatine mix to it.  Be careful, the mix WILL bubble up.

MP BeatenWhisk up your egg whites one more time and then, with the electric beater still whisking, slowly pour the sugar syrup on the egg whites until it has all been absorbed. Continue whisking until the mixture thickens and resembles the mixture in the bowl above.  This should take about 7-8 minutes.

MP SettingPour the mixture into your prepared baking dish and leave to set (about 4 hours)

MP CubedSprinkle  a chopping board with your corn flour, icing sugar mix and turn your marshmallow slab onto the chopping board. Then using your sharpest knife (either oil it or coat it in your corn flour, icing sugar mix) cut your marshmallows into cubes.

MP Melted ChocolateMelt your chocolate, either in a microwave or in a bowl over a pot of just simmering water.

MP DippedStick a cake pop stick into your marshmallow and dunk it into the chocolate.  AVOID the temptation to pop the whole lot in your mouth at this stage.  Or maybe try just one . . . you know in the interests of quality control 😀

MP coolingOnce your pops have cooled slightly, but are still tacky, sprinkle a some salt crystals on top.  If you put them on while the chocolate is too warm they will dissolve.

MP BiteEnjoy the squishy awesomeness!

 

 

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11 Responses to “Salted Caramel Marshmallow Pops”

  1. Sam Sin May 9, 2014 at 9:02 pm #

    You made your own marshmallows! That’s so clever! Love the salted chocolate coating too, great addition! 🙂

    • fudgingood May 9, 2014 at 10:29 pm #

      Thanks! They are something I steered away from for the longest time, but they are surprisingly easily to make.

  2. nexi May 9, 2014 at 10:04 pm #

    My mouth is watering!!

  3. oceanviewkitchen May 9, 2014 at 10:09 pm #

    Wow, this looks wonderful! I love salted caramel flavor!

    • fudgingood May 9, 2014 at 10:16 pm #

      Thanks, me too. You should give these a bash.

  4. Dimple@shivaaydelights May 10, 2014 at 2:57 am #

    Oh my!!!! Totally awesome!

  5. charliesbird May 12, 2014 at 11:18 am #

    You’re killing me with these desserts! Here at home, we are all Low Carb-ing, High fat-ing, and our refrain is ‘What would Tim (Noakes) say?’ He’d definitely disapprove, which means its on my sneaky treats list!

    • fudgingood May 12, 2014 at 3:24 pm #

      Will have to make some Low Carb, High Fat treats soon. Watch this space 🙂

  6. Yumlish June 20, 2014 at 4:27 am #

    Oh… My… Goodness!!! I’ve made marshmallow before but I’ve been dying to cover them in chocolate. I’m defo gona try your marshmallow recipe.

    • fudgingood June 20, 2014 at 6:21 am #

      Oh you absolutely should try them in chocolate – it takes them to a whole new level. Let me know how they work out.

Trackbacks/Pingbacks

  1. Coconut, Ginger and Lime Crème Brûlée | fudgingood - June 22, 2014

    […] the lime and then place the lime juice,  the egg yolks,  (save the whites for marshmallows or meringues) the caster sugar and the coconut flavour into a large bowl (or the bowl of your mixer) […]

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