Corn and marshmallow caramel clusters

Corn and marshmallow caramel clusters

By
From
Atelier Confectionery
Makes
12-15
Prep
15 mins
Cooking time
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
100g Strawberries and cream marshmallow twists
100g salted popcorn
30g cornflakes
50g dried cranberries
250g soft brown sugar
125ml thick cream
1 tablespoon golden syrup
30g unsalted butter

Method

  1. Line a baking tray with baking paper.
  2. Cut the marshmallows into small pieces, then place in a large bowl with the popcorn, cornflakes and dried cranberries. Set aside.
  3. Heat the sugar, cream, golden syrup and butter in a saucepan, stirring until the sugar has dissolved. Bring the mixture to the boil, then insert a sugar thermometer and cook until the mixture reaches 125°C.
  4. Once the sugar mixture reaches the correct temperature, remove the pan from the heat and leave to cool for 5 minutes.
  5. Stir the caramel mixture into the bowl of popcorn, marshmallow, cornflakes and cranberries. Mix well and place tablespoonfuls of the mixture in clusters on the prepared baking tray.
  6. Leave to set for at least 20 minutes at room temperature. Store in an airtight container for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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