Brown sugar marshmallows
30 squares 
Easy
10 minutes
45 minutes, plus 3–4 hours’ setting time There’s something magical and deeply satisfying about these brown sugar marshmallows. The simplest of ingredients turn into a nostalgic, fluffy, sweet cloud. The brown sugar is a gentle twist on the old-fashioned classic sweet and lends a lovely caramel flavour to the mallow. Add crushed biscuits, dried flowers or a sprinkle of nuts to turn this into a thoughtful gift.
Ingredients
Method
- 500 g brown sugar
- 1 1/3 cups water
- 1 T liquid glucose
- 30 g powdered gelatine
- 2 T vanilla extract
- 2 extra-large free-range egg whites, stiffly beaten
- 100 g icing sugar
- 20 g cornflour
Method
Ingredients
1 Lightly grease a 15 x 30 x 3 cm baking tin and dust with cornflour.
2 Combine the sugar, ¾ cup water and the liquid glucose in a heavy-based saucepan over a medium heat. Stir until the sugar has dissolved and bring to the boil. Boil until a sugar thermometer reads 127°C. Do not stir the syrup while the mixture is boiling.
3 Bloom the gelatine in the remaining water for 5 minutes.
4 Place the gelatine in the bowl of a stand mixer and whisk rapidly while slowly pouring the sugar syrup into the gelatine. The mixture should turn into a pillowy, opaque mass within 5 minutes. If using egg whites, add them now and continue beating until the marshmallow has cooled.
5 Ease into the greased tin and smooth the top using a silicone spatula or greased spoon. Allow to set at room temperature for 3–4 hours.
6 Liberally dust a work surface with the icing sugar and cornflour. Loosen the sides of the mallow using a sharp vegetable or palette knife, then tip the marshmallow onto the icing sugar and cornflour and dust the top.
7 Use a sharp knife to cut the marshmallow into 3–5 cm squares and coat them all over in the icing sugar and cornflour.
Find more sweet treat recipes here
Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipe and production: Marcelle van Rooyen
Food assistant: Bianca Jones
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