1 cup white sugar 28g unsalted butter ½ cup thickened cream Pinch of Murray River Salt Pink Flakes Marshmallow 3 tablespoon gelatin powder ½ cup cold water 1 cup white sugar ¼ cup water Pinch of Murray River Salt Pink Flakes 1 teaspoon vanilla extract
Method: 1. Prepare the tray Line a 15–20cm square tray with baking paper. 2. Make the salted caramel Place the sugar in a saucepan over medium heat and allow it to melt, stirring occasionally, until it becomes a deep golden amber. Add the butter and whisk until fully combined. Slowly pour in the cream while whisking continuously (the mixture will bubble - this is normal). Simmer for 1-2 minutes until smooth and glossy. Remove from heat, stir through a pinch of Murray River Salt Pink Flakes and set aside to cool slightly. 3. Bloom the gelatin In a large mixing bowl, combine the gelatin and cold water. Leave for 5 minutes to bloom. 4. Make the sugar syrup In a small saucepan, combine the sugar, water and a pinch of Murray River Salt Pink Flakes. Bring to the boil and simmer for 3-4 minutes until slightly thickened. 5. Whip the marshmallow Using an electric mixer, begin mixing the bloomed gelatin on low speed. Slowly pour in the hot sugar syrup, then increase speed to high and whip for 8-10 minutes until thick, pale and fluffy. Add the vanilla extract and mix to combine. 6. Assemble Pour the marshmallow mixture into the prepared tray and spread evenly. Drizzle 3 tablespoons of the salted caramel over the top and gently swirl with a knife. 7. Set Refrigerate for 2 hours or until firm. 8. Serve Cut into squares and serve with extra salted caramel and a light sprinkle of Murray River Salt Pink Flakes
