caramel swirl marshmallows
- ½ cup (125ml) warm water
- 2 tablespoons powdered gelatine
- 1½ cups (330g) caster (superfine) sugar
- ⅔ cup (230g) liquid glucose
- ½ cup (125ml) water, extra
- ½ cup (150g) store-bought thick caramel or dulce de leche+
- 1 cup (160g) icing (confectioner’s) sugar mixture, sifted
- Lightly grease a 20cm x 30cm slice tin lined with non-stick baking paper. Place the warm water in an electric mixer, sprinkle over the gelatine and stir to combine. Set aside.
- Place the caster sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil.
- Cook, without stirring, for 6–7 minutes or until the temperature reaches 115°C (239°F) on a sugar (candy) thermometer. With the mixer on high speed, gradually add the hot syrup to the gelatine mixture, in a thin steady stream, and beat for 3 minutes or until thick and glossy.
- Working quickly, gently fold through the caramel. Carefully spoon the mixture into the tin. Using a piece of greased baking paper, carefully smooth the marshmallow into an even layer.
- Refrigerate for 1–2 hours or until set. Lift the marshmallow onto a board. Dust a large knife with a little of the icing sugar mixture and cut into 6cm squares. To serve, dust the marshmallows with the remaining icing sugar mixture and package in paper bags. Makes 15.
+ You can make your own dulce de leche with our recipe here.
Tip: The marshmallows will keep in the fridge for up to one week.
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