DONNA HAY

THE CLAS­SIC TREAT GETS A FLAVOUR-FILLED UP­DATE

Sunday Herald Sun - Stellar - - Contents - by Donna Hay

Marsh­mal­low slices.

``make your sun­day all the more sweet´´

Make your Sun­day all the more sweet with a sticky swirl of salted caramel de­light.

½ cup (150g) store-bought thick caramel or dulce de leche ½ cup (125ml) warm water 2 ta­ble­spoons gela­tine pow­der 1½ cups (330g) caster sugar ³ cup (230g) liq­uid glu­cose ½ cup (125ml) water, ex­tra ¼ cup ic­ing sugar, sifted, plus ex­tra for dust­ing

STEP 1 Lightly grease both sides of a piece of non-stick bak­ing pa­per and use it to line a 20cm x 30cm slice tin. Place the caramel and salt in a small bowl, mix to com­bine and set aside. Place the warm water in the bowl of an elec­tric mixer, sprin­kle over the gela­tine and stir to com­bine. Set aside. Place the sugar, glu­cose and ex­tra water in a medium saucepan over low heat and cook, stir­ring, un­til sugar is dis­solved, us­ing a wet pas­try brush to re­move any sugar from the edges of the pan. In­crease heat to high and bring to the boil. Cook, with­out stir­ring, for 6–7 min­utes or un­til the tem­per­a­ture reaches 115°C on a sugar ther­mome­ter.

STEP 2 With the mixer on high speed, grad­u­ally add the syrup to the gela­tine mix­ture in a thin steady stream, and beat for 3 min­utes or un­til thick and glossy.

STEP 3 Work­ing quickly, gen­tly fold through the salted caramel. Spoon mix­ture into the tin. Us­ing a piece of greased non-stick bak­ing pa­per, care­fully smooth the marsh­mal­low into an even layer. Re­frig­er­ate for 1–2 hours or un­til set.

STEP 4 Lift the marsh­mal­low onto a board. Dust a knife with the ic­ing sugar and cut into 5cm squares. Dust with the ex­tra ic­ing sugar to serve. Makes 24.

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