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Dulce de Leche Marshmallows

Dulce De Leche Marshmallows

You will not believe the outrageous flavor and fluff of these marshmallows. Wonderful for eating on their own, creating some extra special s'mores, or simply using atop your hot chocolate or tea, these are marshmallow heaven. This recipe is a slightly modified version of Claridge's Marshmallows, updated to slightly adjust the filling amount and to clarify the process.
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Course Afternoon Tea, Dessert

Equipment

  • 1 9x13 dish with 1inch (2.5cm) sides or higher
  • 1 digital or candy thermometer
  • 1 stand mixer fitted with whisk attachment

Ingredients
  

For the Marshmallows

  • Oil of any kind, for greasing (I use coconut oil)
  • 275 ml cold water, divided
  • 33 g powdered gelatin
  • 320 g caster sugar
  • 160ml 5 3/4 fl oz liquid glucose
  • 280 g dulce de leche (or thick caramel), room temperature *I use La lechera brand (original recipe calls for 330g, I found that to be too much)
  • 125ml (4 fl oz) double cream (if you're in the U.S. and can't get double cream, mix 110ml (7.5 tbsp) heavy cream + 1 Tbsp melted butter)
  • sea salt to taste

To Coat

  • 50g icing (confectioner's) sugar
  • 50g cornstarch

Instructions
 

  • Prepare your coating by sifting the icing sugar and cornstarch together in a bowl, and set aside.
  • Lightly spray your deep 9/x13 pan with any neutral oil (I use coconut oil spray).

Prepare your gelatin

  • Fill a small saucepan with 220ml (1 cup) water, and sprinkle the powdered gelatin over it. Give it a quick stir to ensure there are no lumps, and set aside to bloom for 2-3 minutes, or until the water is absorbed.
  • Place the saucepan over low heat, warm the water and gelatin mix until it has dissolved completely, and remove from heat.

Marshmallows

  • In a second small saucepan, bring the caster sugar and remaining 55ml of water to a boil, and cook until the temperature reaches 115° C (239° F), 5-7 minutes.
  • While the sugar syrup cooks, pour the liquid glucose into the bowl of the stand mixer fitted with the whisk attachment. With the mixer on medium speed, stream the boiling sugar slowly into the glucose (keep your pot near the outer edge of the bowl so the whisk doesn't cause it to splatter).
  • Stop your mixer, and add in the melted geltain.
  • Whisk on medium speed until the mixture starts to thicken slightly, like very soft whipped cream, about 3-4 minutes.
  • Increase the speed to high and whisk until the mixture becomes thick and fluffy (like rich shaving foam), about 3 more minutes.
  • While the marshmallow is mixing, transfer the dulce de leche to a large bowl. Warm your cream (until just warm, not boiling), either in a pan or in the microwave, then add to your caramel, and add sea salt to taste.
  • Once your marshmallow mixture is thick and fluffy, but your mixing bowl is still warm to the touch, transfer half the marshmallow to the caramel bowl, and mix gently. Then, fold the caramel marshmallow back into the marshmallow bowl to create a ripple effect.
  • Pour the marshmallow mixture into the greased baking tray, and spread evenly using a palette knife or spatula. Dust the top with a thin layer of your icing sugar and cornstarch mixture, reserving the rest for dusting the other side later.
  • Leave the marshmallow to set at room temperature for at least 6 hours.
  • When your marshmallow is set, turn it out onto a chopping board. Dust the top (which was previously the bottom) of your marshmallow block with some of the remaining icing sugar and cornstarch mix.
  • Using a large knife, cut your marshmallow into your desired shapes (e.g., 1-inch cubes), and transfer to a large bowl. Toss with all the remaining icing sugar and cornstarch mix to coat all sides. Tap off the excess sugar, and store in an airtight container. Ideally, either store in a single layer, or lay parchment between layers. These will keep up to 1 week.
Keyword afternoon tea, caramel, dessert, dulce de leche, Fall, marshmallows, s'mores