Tips + tricks

donna hay - - MAKE NOW -

½ cup (125ml) warm wa­ter 2 ta­ble­spoons pow­dered gela­tine 1½ cups (330g) caster (su­perfine) sugar ²⁄³ cup (230g) liq­uid glu­cose ½ cup (125ml) wa­ter, ex­tra ½ cup (150g) store-bought thick caramel or dulce de leche+ 1 cup (160g) ic­ing (con­fec­tioner’s) sugar mix­ture, sifted

Lightly grease a 20cm x 30cm slice tin lined with non-stick bak­ing pa­per. Place the warm wa­ter in an elec­tric mixer, sprin­kle over the gela­tine and stir to com­bine. Set aside.

Place the caster sugar, glu­cose and ex­tra wa­ter in a medium saucepan over low heat and cook, stir­ring, un­til the sugar is dis­solved. In­crease heat to high and bring to the boil. Cook, with­out stir­ring, for 6–7 min­utes or un­til the tem­per­a­ture reaches 115°C (239°F) on a sugar (candy) ther­mome­ter.

With the mixer on high speed, grad­u­ally add the hot syrup to the gela­tine mix­ture, in a thin steady stream, and beat for 3 min­utes or un­til thick and glossy. Work­ing quickly, gen­tly fold through the caramel. Care­fully spoon the mix­ture into the tin. Us­ing a piece of greased bak­ing pa­per, care­fully smooth the marsh­mal­low into an even layer. Re­frig­er­ate for 1–2 hours or un­til set. Lift the marsh­mal­low onto a board. Dust a large knife with a lit­tle of the ic­ing sugar mix­ture and cut into 6cm squares.

To serve, dust the marsh­mal­lows with the re­main­ing ic­ing sugar mix­ture and pack­age in pa­per bags. Makes 15.

+ You can make your own dulce de leche with our recipe on page 176. Tip: The marsh­mal­lows will keep in the fridge for up to one week.

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