Sometimes 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.
- 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
Place 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.
Add 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.
Whisk 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.
Sprinkle 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.
Stick 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 😀