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Winter’s wrapping up where I am! Which, if I’m honest, bums me out. My dislike of hot weather is well documented. But I’m trying to do my best to get on board with Summer. It’s coming whether I like it or not.
So I put together this little collection of recipes that are getting me psyched for Summer over on Foodie! Because, to be honest, the food is the only thing that saves it for me.
Check out Desserts of Summer
And once I’m done perving on all those gorgeous recipes, I’m going to bust out the one food that will unfailingly get me psyched for Summer: S’mores. S’mores are perhaps the greatest dessert/snack of all time. I think it’s because they’re holiday food. S’mores mean friends, campfires and good times. And if you want to take your s’more game to the next level, you gotta make your own marshmallows.
And if you’re going to make your own marshmallows, you might as well make Salted Maltmallows. Think about it – intense chocolate, crumbly biscuitty graham cracker, and then BAM a slightly salty, unmistakeably malty marshmallow. ULTIMATE HAPPINESS ACHIEVED!
Obviously, it’s still a lil’ chilly where I am, so I’m still getting stuck into these bad boys in a hot chocolate kind of way. And that pretty much confirms that these are a ‘mallow for all seasons. They’re SO GOOD in a hot chocolate.
So tell me – what’s getting you psyched for Summer? Or are you dreaming of Winter right now? Either way, we’re making marshmallows this weekend, right?
- 24g powdered gelatine
- ¼ cup (65ml) water
- For the flavour:
- 2 tbsp malt powder (or ovaltine works fine)
- 1 tsp salt
- 2 tsp water
- ½ cup (140g) glucose
- ¾ cup (165g) sugar
- ½ cup (125ml) water
- 1 cup icing sugar
- ½ cup malt
- ¼ cup cornflour (cornstarch)
- First thing, grease a 9 inch (23cm) square baking pan, line it with plastic wrap, and grease that as well.
- Next, place the gelatine in a small bowl, add the water and quickly stir together. Set aside.
- Stir together the malt, salt and water in a small bowl and set aside.
- In a saucepan with a sugar thermometer, place half the glucose (just eyeball it), the sugar and the water, and place over a medium heat. Stir gently at first, just to melt the sugar and glucose, then bring this up to 234-237F (112-114C).
- While the syrup is coming up to temperature, place the gelatine into the microwave for 30 seconds. Place the melted gelatine into the bowl of a stand mixer fitted with the wire whisk attachment, add the remaining glucose, and turn onto the lowest speed.
- Check the syrup, making sure it does not go over temperature. Once the syrup is ready, take it off the heat, and bring it to the mixer. Turn the speed up to medium-high, and slowly and carefully stream in the syrup, with the mixer running.
- The mixture should turn a pale white, and be very liquid once all the syrup is in. Leave the mixer on medium-high and whip for 5 minutes.
- At the end of this time, the mixture will be fluffy and white, but still fairly liquid. Increase the speed to high and whip for a further 5 minutes. The mixture should be VERY fluffy and white. Now, turn off the mixer, and scrape in the malt-mixture and whip for a further 2 minutes on high.
- Scrape out the marshmallow into your greased tin, and leave out, overnight, in a safe place to set. Slice into 16 large marshmallows. If you like, you can stir together the icing sugar, malt and cornflour and toss the marshmallows in this mixture. YUM.