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I’ve teamed up with DanSukker for the Christmas season to develop some new Christmas goodies for you. A collaboration I’m delighted for. Dansukker’s large selection of organic products are perfect for the season and my Christmas baking. I’m starting with a brand new version of one of my absolute favorite recipes: marshmallow. A Christmas recipe that I refine and develop new versions of every year. The possibilities are endless and everyone at home loves them.
This recipe is also perfect for all the children-at-heart who, like me, love edible ornaments on their Christmas trees. These marshmallows are perfect for gingerbread houses or can be hung on a nice string from the tree, but don’t expect them to hang there for very long. They also make a perfect Christmas hostess gift for any Christmas event—put a few pieces in a recycled glass with ribbon around them.
Homemade marshmallows are also a wonderful Christmas project for the whole family. I love making Christmas goodies with my family. It gets us all in the Christmas spirit. I promise that these marshmallows with caramel and dark chocolate will get you and your family into the Christmas spirit, too. Enjoy!
Skumfiduser med karamel og mørk chokolade
Marshmallows (gives about 25)
8 sheets gelatin
100 ml water
200 g Dansukker organic sugar
Seeds from 1 vanilla pod
Ca. 100 g Dansukker organic confectioner’s sugar
150 ml cream
150 ml Dansukker organic sugar
50 ml simple syrup
25 g butter
400 g dark chocolate
Soak the gelatin in cold water. Put the water, sugar and vanilla in a pot and boil it up to 110 C. It will take about 20 minutes. The sugar must be completely dissolved and it should bubble. Take the pot off the heat. Wring out the gelatin, so there’s no water dripping off it, put it in the pot and stir until the gelatin has melted. Allow the sugar mixture to cool for about 10 minutes. Pour the sugar mixture into a food mixer and whisk for 15 minutes until the mixture is thick and white. Line a square cake tin with baking paper and sprinkle confectioner’s sugar on the baking paper. Using a spatula, spread out the marshmallow mixture in the tin. It can be a bit difficult to spead as it’s very sticky, but sprinkling a little water on the spatula can make it a little easier to work with. Refrigerate the marshmallow mixture for 2 hours or until it’s completely cooled.
Boil the cream, sugar, simple syrup and butter in a thick-bottomed pot until it reaches 90 C. Turn down to a medium heat and allow the caramel to keep boiling. It should bubble, but don’t stir too much in the caramel. Only once in a while to prevent it burning. The caramel needs to reach 120 C. It will take about 10-15 minutes before the liquid has evaporated and the mass has become a thick caramel. Once the caramel reaches 120 C, take it off the heat. When the caramel has cooled a bit, pour it carefully over the marshmallow mixture. Sprinkle with sea salt and refrigerate immediately until the caramel has set.
Melt the chocolate in a double-boiler. Cut the marshmallow and caramel into small square pieces. Dip each piece into the chocolate and refrigerate until the chocolate has set. You can sprinkle them with gold or silver dust, if you like, too. Store the marshmallows in an airtight container in the fridge. Enjoy!