Food Editor Lichelle May explores the art of making homemade marshmallows and fun recipes to use them in. Think toasted marshmallow, sweet and sticky cookie dessert or even the fruit-filled variety.

Homemade vanilla marshmallow 

Soft, pillowy and worlds apart from its store-bought counterpart, homemade marshmallows turn simple ingredients into pure joy. 

Makes 1 tray (30x21cm) 

Ingredients

2 sachets (10g each) powdered gelatine
1 cup (250ml) water
2 cups (400g) granulated sugar
½ tsp (2.5ml) white vinegar
100g (75ml) glucose syrup
Pinch of salt
2 tsp (10ml) vanilla paste
¼ cup (30g) corn flour
2 Tbsp (16g) icing sugar

Method

1. Mix gelatine and ½ cup (125ml) water in the bowl of a stand mixer and set aside.
2. Line a 30x21cm tin with baking paper and spray with non-stick spray.
3. Heat the remainder of the water, sugar, vinegar and glucose syrup over medium heat. Swirl the pot now and again to help the sugar dissolve. Once the sugar has dissolved, bring the mixture to a gentle simmer. 
4. Use a pastry brush dipped in hot water to gently remove any sugar crystals from forming on the sides of the pot. Be sure to squeeze extra water out from the brush to not add any extra liquid to the sugar mixture.
5. Gently swirl the sugar mixture regularly to evenly distribute the heat and to avoid hot spots. Cook the syrup until firm ball stage (118°C-120°C).  (See cook’s note.)
6. Using the whisk attachment, turn the mixer on to break up the gelatine. Gently pour the hot sugar mixture into the mixer while whisking on a low-medium speed. Take care not to pour the syrup onto the whisk attachment to prevent it from splattering, which may cause burn injuries. 
7. Continue until you’ve added all the syrup. (The heat of the syrup will melt the gelatine.) 
8. Increase speed up to medium, and add salt and vanilla. Whisk for about 6-8 minutes. Scrape down the sides to ensure even mixing. 
9. The base should become smooth, white and fluffy, and it should expand roughly three times in size. The mixture should resemble a thick, glossy and delicate meringue. 
10. Use a silicone spatula to scrape out the marshmallow mixture onto the prepared tin while still warm. Allow to set for about 4-6 hours at room temperature. 
11. Combine corn flour and icing sugar. Dust a knife in the mixture to prevent sticking. Cut marshmallows into squares and dust lightly in the same icing mixture. Store in an airtight container. 

Cook’s note: To check firm ball stage, drop a small amount of the syrup into a cup of cold water. If a firm, pliable ball forms that holds its shape but flattens when squeezed between the fingertips – then it is ready.

Flavour Variations  

Coffee Swirl  

Method 

Mix 1½ Tbsp (22.5ml) coffee granules, ½ Tbsp sugar (7.5ml) and 1 Tbsp (15ml) boiling water. Once the vanilla marshmallow base is spread out into the tin and ready to set, swirl the coffee mixture through the marshmallow before setting.  

Toasted Coconut  

Method 

Add ½ cup (125ml) toasted desiccated coconut to the vanilla marshmallow mixture when adding the salt and vanilla paste. When sliced, roll marshmallows in 1 cup toasted (250ml) desiccated coconut instead of the corn flour mixture. 

Fruit Filled  

Method  

Spread half of the vanilla marshmallow mixture into a prepared tin. Spread ⅓ cup (80ml) thick fruit puree of your choice on the marshmallow and top with the remainder of the marshmallow mixture.  

Good to know: Glucose syrup, also known as corn syrup, is a sweetener that is commonly used in confectionery and frozen desserts. Glucose syrup’s function is to control the formation of sugar crystals and can be found at your local baking shop .

Salted caramel sweetie pies

The perfect balance of rich and indulgent — this is a great recipe to try for some holiday-inspired kitchen adventures. 

Makes 8-10 

Ingredients

½ batch homemade vanilla marshmallow
8-10 digestive biscuits
⅓ cup (80ml) store-bought caramel sauce
Pinch flaky salt
220g dark chocolate, melted  

Method

1. Place vanilla marshmallow mixture, while still warm, in a piping bag. 
2. Pipe some marshmallow mixture in the middle of each digestive biscuit. Take care not to spill over the sides of the biscuits. 
3. Using a teaspoon, make an indent in each marshmallow deep enough to hold some yummy caramel sauce. 
4. Combine the caramel sauce and salt then mix well. Scoop some of the sauce into the prepared marshmallow cavities. 
5. Continue to pipe the marshmallow mixture to enclose the caramel sauce. Set aside for about 30 minutes to allow the marshmallows to set. 
6. Once set, dip the marshmallow in chocolate and allow to set. 

Froot Loop squares  

Bright and chewy cereal-marshmallow squares – be adventurous and try to make these with your favourite breakfast cereal. 

Makes about 24 squares  

Ingredients 

¼ cup (60g) butter
5 cups (300g) mini marshmallows
5 cups (250g) Froot loops  

Method  

1. Line a 25x18cm tin with cling wrap and spray with non-stick spray. 
2. Melt butter in a large pot. Once melted, add marshmallows and stir on a medium-low heat until melted. 
3. Add Froot loops and mix through. 
4. Transfer mixture to prepared tray and flatten. (See cook’s note below.) 
5. Allow to set for about 1 hour before slicing into bars. 

Cook’s note: When flattening the mixture, the harder you press, the more compressed the bars will be. If you only gently spread the mixture in the tin, the bars will have more air captured and not be as compact. Depending on your desired results, you can control the outcome you prefer.  

Cinnamon crunch cookie slices 

The perfect balance of rich and indulgent – this is a great recipe to try for some holiday-inspired kitchen adventures. 

Serves 6-8 

Ingredients 

1 cup (250g) salted butter, at room temperature 
1 cup (170g) dark brown sugar 
¼ cup (60ml) honey
¼ cup (60ml) apple sauce
1 large egg 
2 tsp (10ml) vanilla 
2 ⅔ cups (400g) flour 
1 tsp (5ml) bicarbonate of soda 
1 Tbsp (15ml) ground cinnamon
1 tsp (5ml) salt 
1 cup (175g) milk or dark chocolate chips 
3 cups (180g) marshmallows, cut in half  

Method 

1. Melt the butter in a pan and allow to brown slightly.  Set aside to cool. 
2. Preheat the oven to 180°C. Line a 22cm square tin with baking paper and spray with non-stick spray.  
3. Whisk the cooled butter, ¾ of the sugar, honey, apple sauce, egg and vanilla for about 2 minutes. 
4. Sift flour, bicarbonate of soda, cinnamon and salt in a separate bowl.
5. Fold the dry ingredients and chocolate chips through the butter mixture until a cookie dough forms. 
6. Press half of the cookie dough into the prepared tin, placing the remainder of the dough covered in the fridge. Bake for 15 minutes. 
7. Remove from oven and set the oven on grill.
8. Top the pre-baked cookie mixture with marshmallows and grill for 1 minute until the marshmallows start toasting. 
9. Remove from oven and place the oven on 180°C again.  
10. Crumble the remainder of the cookie dough over the marshmallows and sprinkle with remaining sugar.  
11. Bake the mixture for another 15-20 minutes.
12. Allow to cool for 20 minutes in the tin before removing and slicing. Serve warm.

Recipes & styling: Lichelle May
Photography by: Zhann Solomons

The post 4 Fun marshmallow treat recipes appeared first on MyKitchen.

Happy World Chocolate Day! We’re celebrating with our cups filled with these warm, viral TikTok hot chocolate recipes perfect for the colder months.  

Blueberry white hot chocolate  

Fitting in with winter-aesthetics seamlessly, this blueberry hot chocolate is just the warm beverage to pique your interest. It’s the blueberries that add a slightly tart, yet fragrant flavour that marries well with the richness of the white chocolate.  

@kroger Blueberry hot chocolate will change your life. #kroger #blueberryhotchocolate #hotchocolate #hotcocoa #winterrecipes #comfortfood #cozydrinks @maddisonskitchen ♬ original sound – Kroger

Salted caramel hot chocolate  

This one is definitely for those with a sweet tooth! With caramel infused in almost every step from start to finish, it’s the perfect drink for a cold night beside a crackling fire. The hint of cinnamon infused in the milk adds a gentle, woody heat that will warm from the inside out.  

@woroodshalabi Replying to @pêra do mini price OMG i wish you could smell and taste this one SOO DELICIOUS #saltedcaramel #hotchocolate #hotchocolaterecipe #asmr #asmrsounds #viral #aesthetic #satisfying #yum #food #organizedhome #organize #Home #homedecor #homemade #Recipe ♬ Feather sped up – Jess ᵀˢ

Also read: Hot Chocolate 101

Matcha hot chocolate  

Matcha has been on everyone’s For You pages for a while now, so it was about time it ended up in our hot chocolates too. The naturally sweet, nutty and clean flavour of matcha adds another layer of depth to your usual hot chocolate experience. Matcha is also known to aid digestion and contain many antioxidants that make this sweet treat feel a little healthy!  

@lifewithtuyen matcha white hot chocolate!! so easy and creamy— a different take on the regular hot chocolate #baking #hotchocolate #recipe #holiday #homecafe ♬ The Christmas Song (Merry Christmas To You) – Nat King Cole Trio

French hot chocolate  

A classic along the streets of Paris, this viral French hot chocolate is thick and rich – perfect for dunking a buttery croissant into. Turns out you can make this Parisian classic in the cosiness of your own home! It’s the perfect crossover between a pudding and a hot beverage.  

@goldenbrown.coffee Lets make the viral french hot chocolate #hotchocolate #viralhotchocolate #french #dessert #recipe ♬ original sound – bukola

Make winter the perfect excuse to curl up with one of these warm and chocolatey drinks! 

Also read: 3-ingredient chocolate cheesecake

Image: Pexels

The post TikTok hot chocolate recipes to keep you warm  appeared first on MyKitchen.

Don’t Janu-worry about a thing! Beat the budget blues with this quick, easy and budget-friendly recipe for  no-churn salted caramel ice-cream sandwiches.

No-churn salted caramel ice-cream sandwiches 

Makes 10-12 

You can also sandwich the ice cream between store-bought cookies. If sandwiches are too ambitious, this works just as well served in cones.

Ingredients 

500ml cream 
3 cans Caramel Treat, plus extra for drizzling 
½ tsp sea salt flakes (or use fine salt) 
1 box (400g) ready-rolled puff pastry, defrosted 
Chopped and toasted nuts or praline, for serving 
Mint leaves, for garnish 

Method 

1. Whisk the cream into stiff peaks.
2. Whisk the caramel until smooth. 
3. Add of cream to caramel and mix until well combined, then fold remaining cream into caramel mixture. 
4. Pour into a 30x20cm tray and freeze for 8-12 hours or overnight. 
5. Preheat oven to 200°C. Prick pastry all over with a fork and cut into rectangles. 
6. Place on a baking tray and bake for 13-18 minutes or until golden. Cool. 
7. Cut ice cream into the same size as pastry shapes. Refreeze to set, if needed. 
8. Sandwich the ice cream portions between two pastry rectangles. 
9. Serve drizzled with extra caramel, top with toasted nuts or praline and garnish with mint leaves.

Cook’s note 
Cut the ice cream before the party and refreeze to avoid a sticky, melting mess. 

Recipe and photography: Fresh Living Magazine

The post No-churn salted caramel ice-cream sandwiches  appeared first on MyKitchen.

Sharing is caring! So the next time you’re asked to bring a dish, we highly recommend these mini salted caramel and apple tarte Tatins for the perfect summer treat.

MAKES 12 // COOKING TIME 1 hour

INGREDIENTS
1 cup sugar
90 g butter, cubed
½ cup cream
1 tsp sea salt
6 apples, thinly sliced
4 sprigs thyme, chopped
500 g puff pastry
Icing sugar, to dust

METHOD
1. Preheat oven to 200ºC and grease a 12-hole muffin tin.
2. Place sugar in a pot over medium heat. Cook, stirring gently with a spatula, for 3–4 minutes, until it has melted and turned an amber colour.
3. Whisk in the butter. Once it is completely melted, slowly pour in the cream, whisking to combine. Add the salt and set aside to cool.
4. Evenly distribute apple slices and thyme between each muffin hole. Bake for 10 minutes, until the apples just begin to soften.
5. Roll out the pastry. Cut out 12 circles to fit the holes of the muffin tin.
6. Remove muffin tin from oven and drizzle 2 tsp salted caramel over each apple portion. Cover each one with a circle of pastry. Using a sharp knife, poke a hole in the pastry, to allow steam to be released during baking.
7. Bake the tarte Tatins for a further 15–20 minutes, until pastry is golden brown and completely cooked through.
8. Remove from the oven and allow to cool completely, before carefully inverting to remove from the tin. Dust with icing sugar and serve.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

Heading to brunch? These miniature fruit phyllo pastries with guava and blueberries will be a hit!

The post Mini salted caramel and apple tarte Tatins appeared first on MyKitchen.

Salted caramel might just be the best dessert combo ever! The contrast of sweet and salty is divine, so why not treat your guests to a dessert they’ll never forget with this decadent salted caramel panna cotta?

MAKES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
300 ml cream
250 ml milk
2 tsp salt, plus to decorate
3 gelatin leaves
200 g sugar
2 tbsp water

METHOD
1. Lightly grease 4 moulds.
2. Scald the cream and milk in a pot over medium heat. Add salt.
3. Place the gelatin leaves in ice water to sponge.
4. Meanwhile, boil sugar and 2 tbsp water in a pot over high heat until the sugar reaches a dark caramel colour.
5. Remove from the heat and add the warm cream and milk immediately. Stir until the sugar has dissolved. Allow to cool to room temperature.
6. Squeeze excess water from the gelatin. Add it, stirring until fully dissolved.
7. Pour the mixture into the moulds and place in the fridge for at least 1 hour to set.
8. Remove panna cottas from moulds by placing them in hot water for a few seconds before turning out.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Want to take your baking skills a step even further? Check out this decadent salted caramel and pear tart!

The post Salted caramel panna cotta appeared first on MyKitchen.

Create this decadent salted caramel and pear tart for a cosy winter dinner party that your guests will never want to leave!

SERVES 8 // COOKING TIME 3 hours

INGREDIENTS
For the lattice top
400 g roll shortcrust pastry
For the salted caramel
¾ cup sugar
½ cup cream
125 g unsalted butter, cubed
2 tsp Maldon sea salt
For the pear tart
400 g roll shortcrust pastry
4 pears, peeled, cored and quartered
¼ cup sugar
Juice of 1 lemon
2 tbsp cornflour
½ tsp cinnamon
½ tsp almond essence
½ tsp vanilla essence
2 tbsp butter
1 egg, beaten

METHOD
For the lattice top
1. Roll out the pastry on a floured surface to about 3 mm thick.
2. Dip cookie cutters in flour and cut out your desired shapes. Arrange them on a plate. If you need to layer the shapes, separate them with baking paper. Place in the freezer.
3. Use a ruler to cut long strips of pastry, mixing it up with thin and thick strips. Work quickly to prevent the dough from getting warm.
4. Place the lattice strips on a plate in the fridge (not the freezer) until you are ready for final assembly. They must be cold but still flexible.
For the salted caramel
1. Combine ¼ cup water and the sugar in a pot over medium heat. Swirl to help the sugar dissolve.
2. When the sugar turns a golden colour, remove from the heat and add the cream. Swirl until it stops bubbling, then add the cubes of butter. Whisk until the butter has been incorporated.
3. Add the salt and set aside.
For the pear tart
1. Preheat oven to 180°C. Grease a 20 cm loose-bottomed quiche tin.
2. Roll out the pastry on a floured surface to about 3 mm thick. Line the tin with the pastry and place it in the fridge to rest for 30 minutes.
3. In a pot over medium heat, mix the pears, sugar, lemon juice, cornflour, cinnamon, and vanilla and almond essence. Simmer for 6–7 minutes, stirring, until the sugar has dissolved. Add the butter and remove from the heat.
4. Bake the pastry case for 30 minutes, until golden.
5. Remove from the oven and spread the caramel over the bottom of the pastry case. Place the pears on top.
6. Using a pastry brush, apply a very thin layer of beaten egg around the rim of the pie. Begin to lay out the lattice. Lay down each piece in both directions to get an idea of what the finished design will look like. Once you are satisfied, trim the edges to fit neatly and arrange the strips so they are interlaced.
7. Once the lattice is finished, create a decorative border with the shapes you cut out. Brush the backs of your shapes with egg to act as a glue.
8. Brush the pastry with a thin layer of egg wash, avoiding the filling.
9. Bake the pie for 30–35 minutes, until golden. Serve with whipped cream.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Decadent salted caramel and pear tart appeared first on MyKitchen.