Salted Carmel Marshmallow Christmas Bites
- Sunflower oil, to grease the tin
- 4 tbsp icing sugar
- 2 tbsp cornflour
- 200g shop-bought soft caramel
- 1/2 tsp sea salt flakes
- 1.5 tbsp Drambuie liqueur
- 2 eggs whites
- 9 sheets gelatine
- 500g white caster sugar
- 1 tbsp liquid glucose
Grease a 25cm x 20cm roasting dish with sunflower oil and line with non-stick baking paper. Mix together the icing sugar and cornflour and sift half of it over the prepared tray.
Mix together the caramel, salt and Drambuie liqueur and set aside.
Beat the egg whites in a heatproof bowl using a hand mixer, until soft peaks form. Set aside.
Put the gelatine in a bowl and cover with 130ml cold water. Leave to soften.
In a large saucepan, heat the caster sugar, liquid glucose and 200ml water over a medium to high heat until it reaches 130ºC on a sugar thermometer. As soon as it reaches temperature take the pan off the heat. Carefully, because the mixture will be very hot and will bubble up, add the gelatine and water to the hot pan and stir until the gelatine has dissolved. Carefully pour the mixture into a large heatproof jug to make the next step easier.
Briefly beat the egg whites again until it forms stiff peaks, then continue whisking while you slowly and steadily pour the hot sugar mixture down the inside of the bowl into the egg whites. Continue to beat for another 10–15 minutes until thick and smooth.
Working quickly, fold the salted caramel through the marshmallow mixture, creating swirls, then spoon into the prepared tin. Level out and leave to set for up to four hours.
When you are ready to serve, dust the top of the marshmallow with the remaining icing sugar and cornflour mix. Tip out onto a cutting board and using a sharp knife cut into squares.
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