I should probably lie and not tell you that I got the caramel from a tin. But the truth is I've had this tin of Top 'n Fill in the cupboard for ages and I just wanted to use it okay? And I probably also shouldn't tell you that I actually tried to make lollipops but failed miserably (the stupid caramel wouldn't set). Alas, I'm an over sharer and honestly the worst liar in all the land so consider this my tearful confession.
On the upside: salted caramel marshmallows! Tiny clouds of caramel and vanilla perfection. Please make these if it is the only thing you ever make from this blog okay?
Tomorrow, I'm heading off on a little family trip to Mudgee for the weekend. I hear there will be food and wine and a fire. All the things I approve of. Are you doing anything exciting (besides making these marshmallows)?
- 1 cup Sugar
- 1 tbs powdered Gelatin
- 2/3 cup Water
- 1 tsp Vanilla Essence (or Vanilla Paste for bonus points)
- 1/8 cup Icing Sugar and 1/8 cup Cornflour combined for dusting
(Cheat's) Salted Caramel:
- 1/2 tin (190ml) Nestle Caramel Top 'n Fill
- 1 tbs Sour Cream
- 50g Butter
- Sprinkle of Salt flakes
To make the caramel, heat the caramel, sour cream and butter over a bain marie until well combined. Add salt to taste and set aside to cool completely.
For the marshmallow, combine sugar, gelatin and water in a saucepan over very low heat. Stir until the sugar has completely dissolved then increase heat to medium. Stop stirring and let simmer for 10 mins. Take off the heat and let it sit for another 10 mins to settle. This is a good time to grease, line and dust a small square tin (about 20cm x 20cm) with icing sugar/cornflour.
Transfer the syrup to your electric mixer bowl, add vanilla, and beat for another 10 mins until white, thick and shiny. Lightly fold through the caramel, reserving some to swirl over the top and pour marshmallow into tin. Depending on the conditions of your kitchen, the marshmallow can take an hour or two to set and firm up. Slice with a greased knife and dust in icing sugar/cornflour mixture.
Yield: 20 small squares
[Update: If you would prefer to use a REAL Salted Caramel for your swirls you can use this recipe]