Photo and Recipe By: Crumbs and Corkscrews
10 x Gelatine Sheets
500g Caster sugar
4 tsp Liquid glucose
200ml Cold water
2 Egg whites, large
1 tsp Speculoos Spread
4 tbsp Dulce de Leche
1. Line a square baking tin or a brownie tray with cling film and sprinkle with a good layer of icing sugar.
2. Fill a large bowl with cold water and add the gelatine sheets one by one.
3. In a heavy-based saucepan, add the sugar, liquid glucose and the cold water.
4. Gently heat the sugar mixture on a low heat until the sugar has completely dissolved.
5. Over a high heat, bring the sugar mixture to the boil, until it reaches 125-127C (firm ball stage) on a sugar thermometer. Take extra care as the sugar mixture is very hot and sticky.
6. As the sugar is boiling, using a stand mixer beat the egg whites until they are stiff. I prefer a stand mixer as it keeps my hands-free for dealing with the sugar mixture.
7. When the sugar mixture has reached the firm ball stage, carefully pour the mixture steadily into the egg whites, whilst the stand mixer is still beating.
8. Remove the gelatine sheets from the cold water and gently squeeze out any excess water.
9. Add the soaked gelatine sheets one at a time, to the whisked egg and sugar mixture, whilst the stand mixer is still beating.
10. Add the Speculoos Spread and continue beating the mixture for 10 mins until the mixture is thick and just pourable.
11. Scrape half the mixture into the lined baking tin and using a palette knife, spread out the mixture.
12. Add a dulce de leche on top of the marshmallow mixture, and using a palette knife swirl the caramel into and through the mixture.
13. Leave the marshmallow to set for 2 hours. Do not keep the marshmallow in the fridge as it will not set properly.
14. When the marshmallow is firm, gently turn the marshmallow out onto an board dusted with icing sugar, and cut with a sharp knife dusted in icing sugar.
If you don't have a sugar thermometer, it is possible to check that the sugar is at the correct stage without. Drop a little of the boiled sugar syrup mixture into a glass of very cold water. If the sugar sets to a firm but malleable ball, the sugar has reached the firm ball stage and is ready to use.
The marshmallows can be kept in an airtight container for up to one month. They are best kept between layers of baking paper to stop them from sticking together.