Ingredients
Caramel Ganache
Marshmallow
Syrup
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Servings
Equipment
Choose a heavy-bottomed saucepan for even heat distribution and to prevent burning your sugar while making the caramel.
A high-speed blender helps achieve that smooth, luxurious ganache texture without lumps.
Opt for a large, sturdy glass or metal bowl to handle the vigorous whipping required for the marshmallow.
An electric stand mixer is ideal for whipping egg whites to soft peaks and for incorporating syrup and gelatin.
Useful for quickly melting gelatin without the hassle of a double boiler.
Select silicone molds for easy release and to maintain the shape of your marshmallows.
Perfect for creating beautiful swirls and patterns in your marshmallow mixture.
Variations
Faq
- What is the best way to melt sugar without burning it?
Melt the sugar over medium heat in a heavy-bottomed saucepan and gently shake the pan rather than stirring to prevent burning.
- Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer can be used, but make sure it has a high-speed setting to achieve the necessary volume and texture in the egg whites.
- How can I tell if my caramel ganache is ready?
Your ganache is ready when it is smooth and glossy without any lumps. It should also thicken as it cools.
- Can I add flavors to the marshmallow mix?
Absolutely! You can add flavored extracts or additional fruit purees, but be cautious of adding too much liquid.
- How do I store these marshmallows?
Store your marshmallows in an airtight container at room temperature. They should last for about a week.
- Is there a technique to create perfect patterns with the ganache?
Use a skewer or toothpick to gently swirl the ganache into the marshmallow mixture before it sets. Practice makes perfect!