Salted Caramel Marshmallows

Precision is everything in confectionery. To get that perfect marshmallow bounce, the sugar syrup must reach a specific temperature (the “soft ball” stage). Without a thermometer, you risk the marshmallows being too runny to set or becoming overly tough.

The unique, delicate texture of Murray River Salt flakes is what sets this recipe apart. Unlike dense salts that sink or provide a harsh “salt hit,” these flakes dissolve beautifully into the caramel while providing a subtle, pink-hued aesthetic and a mild flavour that perfectly balances the sweetness.

Marshmallow batter is notoriously clingy! To ensure a clean release:

• The “Dusting” Method: Liberally coat your greased pan with a 50/50 mix of icing sugar and cornflour.
• Oil Your Tools: Lightly coat your spatula with a flavorless oil or cooking spray before smoothing the top of the mixture.

Patience is key. You should let the marshmallows set at room temperature for at least 8 to 12 hours (overnight is ideal). Cutting them too soon will result in the marshmallows losing their shape and becoming messy.

Keep them in an airtight container at room temperature in a cool, dry spot. They’ll stay delicious for 1–2 weeks. Avoid the fridge, as the moisture can cause the sugar to “weep” and become sticky; if they do get tacky, just give them a quick toss in a little extra icing sugar.