You know when you find a recipe that becomes one of your go-to
dessert options? Well, look no further, because this is it!
One of my all time favourite local food blogger, photographer and
stylist Sam Linsell is a saint when it comes to dessert. Or food in
general. Her blog Drizzle & Dip has become one of the most well
recognized food blog in South Africa and whenever I'm lacking
inspiration, I just pop on over to her page and voila, motivation
These marshmallows have the perfect balance between soft & light
and sweet & gooey! The best of both worlds!
S A L T E D C A R A M E L M A R S H M A L L O W S
40g powdered gelatine
720g caster sugar
15ml vanilla extract (I use the NOMU brand)
60ml store bought or homemade salted caramel*
10g cornflour, for dusting
15g icing sugar, for dusting
1. Lightly spray a square baking tray with non stick cooking spray.
2. Sprinkle the gelatine over the water in a glass or stainless steel mixing bowl and allow it to soak for 3 minutes. Place a pot with water on the stove over a medium heat.
3. Add the caster sugar to the gelatine-water mixture and place over the pot of water for about 5 minutes or until the sugar has dissolved. Stir in the vanilla extract.
4. Using an electric beater, whisk the mixture until light and fluffy then allow to cool (around 10 minutes).
5. Pour the mixture into your prepared baking tin and immediately drizzle the salted caramel over the surface. Swirl the caramel through with a toothpick or skewer and leave to cool and set.
6. Sift together the cornflour and icing sugar, then dust over marshmallow. Then, tip the marshmallow out onto a flat surface that has also been dusted with some icing sugar & cornflour, and slice into square or preferred shapes.
*If you are looking for a delicious Dulche le Leche, try Pampa Kid and add a dash of rock salt! You can find them at most deli's and it's truly delicious! Alternatively, make your own. There's an awesome recipe that I found on Yuppichef which you can find here or just do yourself a favour and buy Sam Linsell's cookbook Sweet.