MAKES ABOUT 35
For this you'll need 1 quantity Classic vanilla marshmallow mixture available here - http://www.cutoutandkeep.net/projects/classic-vanilla-marshmallows
Keep in an airtight container for 2–3 days.
This delicious marshmallow is a little bit oozy so it requires patience when dusting in the coating, but it’s definitely worth the effort! Serve in paper cases if you like.
Marshmallows those favourite treats from childhood have experienced a ressurgence of interest in recent times, finding themselves on the dessert menus of some very serious restaurants. This once humble confectionery can now also be found in the finest cake and patisserie stores across the globe. The Artisan Marshmallow pays high respect to these sweet delights which can be so much more than pink or white puffs. As well as a helpful introduction covering the basics, including making vegetarian variations, creating floss and infusing flavour, The Artisan Marshmallow includes 40 marshmallow recipes such as Toasted Coconut, Cinnamon and Lemon, as well as some more creative flavours, including Sweet Potato and Spice, Champagne, ChocolateuChilli and Mocha. Marshmallow is the central ingredien...© 2013 Hardie Grant / Hardie Grant Books · Reproduced with permission.
To make the caramel, combine the sugar, glucose and 60 ml (2 fl oz/¼ cup) water in a medium saucepan over low heat and stir until the sugar dissolves. Brush the sides of
the pan with a wet pastry brush to dissolve any crystals that may have formed. Increase the heat to high, bring to the boil and cook, without stirring, until the syrup is golden. Remove from the heat and carefully add the cream. Return to low heat and add the butter 1 piece at a time, whisking until combined. Mix in the salt and peanuts. Leave to cool and thicken.
Lightly spray a 25 x 30 cm (10 x 12 in) baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
Prepare the marshmallow mixture – you need to vary the technique slightly, as follows, to give a slightly firmer marshmallow. When the sugar syrup reaches 127°C (260°F), turn off the heat and allow the bubbles to subside. Do not add the gelatine mixture to the sugar syrup. Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Continue whisking as instructed, until the mixture is very thick and holds its shape.
Add a small scoop of marshmallow mixture to the cooled caramel and mix well. Reserve a couple of tablespoons of the caramel and use a large spoon or spatula to gently fold the rest through the marshmallow mixture, stirring and lifting the mixture only 2–3 times. Do not over-mix.
Use a spatula to scrape the marshmallow mixture into the prepared tin and gently smooth it out. Swirl the reserved caramel through the top of the marshmallow. Stand for 2–3 hours, until set.
Meanwhile, to make the coating, sift the icing sugar and corn flour together.
Use the overhanging paper to lift the marshmallow out of the tin. Use a large knife sprayed lightly with oil to cut it into pieces. Gently dust the marshmallow pieces in the coating if you find them too sticky to handle.