Mmmm... caramel goodness
Ingredients
- 395g allergy free condensed goat’s milk
- 1 cup brown sugar
- 2 tbsps glucose syrup
- ¼ cup golden syrup
- 125g Nuttlex
- 180g cacao butter, finely chopped
- 4-5 tbsp goat's milk powder
Method
- Grease a medium sized square cake pan.
- Line the base and sides with baking paper, allowing a 2cm overhang on all sides.
- Place the condensed goat’s milk, sugar, glucose syrup, golden syrup and Nuttlex in a saucepan over a low heat.
- Cook, stirring, without boiling for 10 minutes or until the mixture is glossy and the sugar has dissolved.
- Increase the heat to medium-low.
- Bring the mixture to a simmer while stirring.
- Cook, stirring constantly, for 6-8 minutes or until the mixture thickens and comes away from side of saucepan.
- Remove the saucepan from the heat.
- Stir in the cacao butter until combined and melted.
- Whisk the mixture together.
- When cocoa oil rises to the top add the goat's milk powder 1 tbsp at a time and whisk it through.
- Reserve any remaining oil by pouring the layer off into a cup.
- Spoon the remaining fudge mixture into the prepared square cake pan.
- Smooth the top with a spoon.
- Set the fudge aside for 30 minutes.
- Then cover with plastic wrap and refrigerate for 6 hours or until firm.
- Cut into 2-3 cm pieces.
Ingredients
White Marshmallows
- 1½ cups sugar
- ½ cup water
- 4 tsps gelatine (use 3 tsp plain gelatine and 1 tbsp
flavoured jelly mixture for flavoured marshmallows. Food colouring is included.)
- ½ cup hot water
- 1 tsp vanilla essence (for plain marshmallows)
- Icing sugar for dusting
Pink Marshmallows
- 1½ cups sugar
- ½ cup water
- 3 tsp plain gelatine and 1 tbsp raspberry jelly crystals
- ½ cup hot water
- Icing sugar for dusting
Method
- In a bowl, mix the sugar and a ½ cup water together until the sugar is
dissolved.
- In a separate bowl combine the gelatine (and jelly crystals if making pin k marshmallows) and a ½ cup water together.
- Stir until all the gelatine is dissolved.
- While the water is still hot, add to the sugar mixture to
the gelatine mixture and beat until thick and white (approximately 10 minutes).
- Add the vanilla essence (if you’re making a batch of plain
marshmallows).
- Pour the marshmallow mixture into an aluminium foil lined slice
tray and allow the mixture to set.
- Cut into squares.
- Coat each piece with icing sugar.
Note
- Instead of icing sugar you can roll the marshmallows in shredded coconut.
- Best eaten quickly as the surface gets sticky. Otherwise, use for making Rocky Road or other sweets and biscuits. It takes a half batch of pink and a half batch of white to make one batch of Rocky Road.
- Store in an airtight container along with extra dustings of icing sugar. If the marshmallows stick together they can be pulled apart and redusted with icing sugar.
