salted caramel marshmallows.

Fluffy homemade vanilla marshmallows swirled with silky salted caramel.

Dietary: Gluten Free, Nut Free
Setting Time: 2 hours
Serves: 9-12

Salted Caramel Sauce:
1 cup white sugar
28g unsalted butter
1/2 cup thickened cream
Pinch of Murray River Salt Pink Flakes

Marshmallow:
3 tablespoons gelatine powder
1/2 cup cold water
1 cup white sugar
1/4 cup water
Pinch of Murray River Salt Pink Flakes
1 teaspoon vanilla extract

Method:
Line a 15-20cm square tray with baking paper.
Melt the sugar in a saucepan over medium heat, stirring occasionally, until deep golden amber.
Whisk in the butter, then slowly pour in the cream, whisking constantly. Simmer for 1-2 minutes until glossy, then stir in the salt. Cool slightly.
Combine the gelatine and cold water in a large bowl and leave to bloom for 5 minutes.
Boil the sugar, water and salt for 3-4 minutes until slightly thickened.
With the mixer on low, slowly pour the hot syrup into the gelatine, then whip on high for 8-10 minutes until thick, pale and fluffy. Mix in the vanilla.
Spread into the tray, drizzle with 3 tablespoons of caramel and swirl with a knife.
Refrigerate for 2 hours until firm.
Cut into squares and serve with extra caramel and salt flakes.

Storage:
Store in an airtight container at room temperature, dusted with extra icing sugar and cornflour, for up to 1 week.

Tips:
Lightly oil your knife between cuts for clean squares.
Use a stand mixer if you have one, the marshmallow needs a long whip to become thick and fluffy.