If there’s anything better than marshmallows, it’s honey and peanut butter swirl marshmallows
• 400g caster sugar
• 150g honey
• 2 tablespoons powdered gelatine
• 185g crunchy peanut butter
For the coating:
• 30g icing sugar
• 30g cornflour
1 Lightly spray a 25 x 30 cm baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
2 Combine 345 g of the sugar, the honey and 125 ml water in a medium, deep heavy-based saucepan. Stir over low heat until the sugar dissolves.
3 Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage).
4 Watch it carefully, as the syrup has a tendency to bubble up.
5 Meanwhile, slowly sprinkle the gelatine over 160 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes.
6 Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
7 When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy.
8 Keep the mixer running on medium speed. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside.
9 Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream.
10 Add the hot sugar syrup in the same manner. Increase the speed to high and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
11 Meanwhile, put the peanut butter in a small microwave-safe bowl and heat in the microwave on Medium (50%) in 15-second bursts until softened slightly, but not hot.
12 Reserve a couple of tablespoons of the peanut butter 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.
13 Use a spatula to scrape the marshmallow mixture into the prepared tin and gently smooth it out. Swirl the reserved peanut butter through the top of the marshmallow. Stand for 2–3 hours, until set.
14 Meanwhile, to make the coating, sift the icing sugar and cornflour together. Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating.
15 Use a large knife sprayed with oil to cut the marshmallow into pieces. Toss the pieces in the remaining coating, dusting off the excess.
Recipe courtesy of The Artisan Marshmallow