Malted mallows

Malted mallows

By
From
Salted Caramel Dreams
Makes
24 marshmallows
Photographer
River Thompson

Puffy and fluffy, these marshmallows are a sweet, comforting confection, reminiscent of malted milkshakes and nights by the campfire.

Ingredients

Quantity Ingredient

Malted caramel swirl

Quantity Ingredient
75g caster sugar
1 tablespoon golden syrup
2 tablespoons water
80ml double cream, at room temperature
1/2 teaspoon sea salt
1 tablespoon malt syrup

Vanilla mallows

Quantity Ingredient
5 teaspoons gelatine
185ml water, divided into two-thirds and one-third
200g golden syrup, divided in half
175g caster sugar
a little butter, for greasing
1 teaspoon vanilla extract

Dusting powder

Quantity Ingredient
75g icing sugar
50g cornflour
25g malted milk powder
Wet caramel

Method

  1. To make the malted caramel, make a wet caramel with the sugar, golden syrup and water. Cook to a medium colour before adding the cream, sea salt and malt syrup. Stir to a smooth caramel. Set to one side.
  2. To make the vanilla mallows, mix the gelatine with two-thirds of the water in a mug or small bowl, and soak for 5 minutes. Microwave until the gelatine has dissolved, whisking until smooth. Add to the bowl of a stand mixer fitted with the whisk along with half of the golden syrup. Leave running on slow. Put the remaining golden syrup, the remaining water and the sugar in a small saucepan and heat over a medium heat, without stirring, to 115°C. Slowly stream it into the stand mixer and beat for 5 minutes on low, then 5 minutes on medium and 5 minutes on high until thick, pure white and opaque.
  3. While the marshmallow is whipping, grease a 20 cm square cake tin or silicone mould.
  4. To make the dusting powder, sift together the ingredients into a large bowl. Once combined, sprinkle the prepared cake tin with enough powder to form an even layer. Set to one side, reserving the remaining powder.
  5. Whisk the vanilla extract into the whipped marshmallow and remove the whisk, scraping it down well as the marshmallow will stick. Add the caramel and marble through with a large spatula but do not overmix. Pour the ribboned mixture into the prepared cake tin, smoothing the top with the spatula. Sprinkle over enough dusting powder to cover (reserving some for later). Leave to set at room temperature for 6–8 hours.
  6. Dust a work surface with some of the reserved powder. Gently run a knife around the sides of the marshmallow and turn it out. Slice into 24 pieces using a sharp knife. Place the bowl of dusting powder, then toss well to coat completely.
  7. Remove the marshmallows from the powder and store in an airtight container at room temperature for up to 1 week. The marshmallows may weep slightly after a few days, but a quick dip in more dusting powder will fix that.
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