Marshmallow

One of my favourite sweets in this world is Marshmallow. I’ve always wanted to make it, but have always put it off because I thought it would be a little bit tricky. Today I took the chance and created my first batch of Marshmallow. I was so overly surprised how well they turned out, and they taste better than any other Marshmallow I’ve tasted in my life. And I love my Marshmallow. It was super easy, super quick and super few ingredients.

INGREDIENTS

1 1/2 Cups Caster Sugar
2T Gelatine
1t Vanilla Extract
Sprinkles To Decorate

METHOD

STEP 1: Grease a Brownie pan with butter or a spray oil. Line with baking paper, with a overhand on all edges.

STEP 2: Combine gelatine and 2/3 cups of cold water into a glass jug. Stir with a fork, until it’s all combined.

STEP 3: In a medium saucepan, combine your caster sugar and 2/3 cups of hot water on a medium heat. Cook and keep stirring for 3 minutes, or until the sugar has dissolved. You’re syrup should be clear. Add your gelatine mixture and continue stirring for 2-3 minutes, until the gelatine has dissolved and the mixture is clear. Pour into a bowl of an electric stand mixer and allow to cool for 30 minutes.

STEP 4: Once your mixture has cooled, use your electric mixer on your highest speed and beat mixture for 6-8 minutes. Add your vanilla extract and beat for another minute. Pour your marshmallow mixture into your prepared pan. Your mixture should be nice and smooth, but if there are a few bumps, use a spatula to smooth the top out. Sprinkle with sprinkles. Leave your marshmallow out in room temperature to set for an hour.

STEP 5: Using the edges of the baking paper, lift your marshmallow slice out of the pan and onto a large chopping board. Wet a clean cloth and your knife. Cut your Marshmallow into how many slices as you please, but make sure you wipe your knife after each time. Otherwise marshmallow will stick to the knife, and will mess up your even cut slices.

STORAGE: Keep your marshmallow in an air tight container, in room temperature.

Peanut Butter & Marshmallow Tart.

Recently my work asked me to bake something delicious for our stock take. I didn’t want to bake something that was predictable. I have never made a sweet tart before, but I was up for the challenge. I just wanted to combine two flavours that I love, but never see enough together.

The Peanut Butter And Marshmallow Tart.

It’s a simple recipe, but it’s full of so much scrumptious flavours. So many people have ask me for the recipe, so here it is.

INGREDIENTS:
1x 250g Chocolate Ripple Biscuits.
125g Butter (melted).
35x White Marshmallows.
2T Milk.
3/4C Smooth Peanut Butter.
300ml Thickened Cream.
1/2t Vanilla Extract.
1/4C Salted Peanuts (roasted).

METHOD:

STEP 1:

First things first, you’re going to have to crush the biscuits up. If you have a food processor, snap each biscuit in half and place in the processor. Process until they are fine. Then you can add your melted butter into the mixture. Process until they are combined.

If you don’t have a food processor. You can put the biscuits in a zip lock bag, and crush them with something that’s heavy, I would recommend a rolling pin. Crush the biscuits until their fine, pour into a bowl. You can now add your melted butter into the bowl, and mix until they are combined.

Press into base and side of a 3cm-deep, 23cm (base) loose-based round fluted quiche pan. Refrigerate for 30 minutes till an hour. The base will feel firm once it has set.

STEP 2:

Place your marshmallows, milk and peanut butter in a saucepan on a medium-low heat. Stir constantly for about ten minutes or until it has completely melted and has a smooth texture. Don’t walk way from your saucepan, the marshmallow can burn very quickly. Once melted, place into a bowl and let it sit to cool for 10 minutes.

STEP 3:

Using an Electric Stand or Hand Mixer. beat the cream and vanilla extract until soft peaks form. Add a 1/4 of the cream to your marshmallow mixture and stir to combine. With the remaining cream, fold the rest of it into the marshmallow mixture. You can now spoon the mixture into your prepared pan. Sprinkle with peanuts. Place in the refrigerator for 3-4 hours to set.

BELINDA TIPS:

• Wash your saucepan as soon as you’ve removed the marshmallow mixture. It will save you time scrubbing it later on at the sink.
• You don’t need to grease the pan because the base is already made of butter. But if you are concerned you can grease with butter or a spray oil.
• If you’re in a rush to remove the tart from the pan, wrap a damp cloth around the edge of the pan. This will fasten the process for the butter to melt on the edge.