Have you ever tried homemade marshmallows? Now you can thanks to Karula Chef Makhi.

Today he shares two decadent recipes with us.

The first one is caramel marshmallows. 

Whip up a batch and enjoy!

Caramel Marshmallows

Ingredients

330g castor sugar

140g butter

180g cream

40g gelatine leaves 

680g castor sugar

450g glucose syrup

110g honey

200g water

1 Tbls vanilla paste

Method

For the caramel

In heavy base saucepan melt the sugar on low heat

Add butter & cream, leave on the stove until all the sugar dissolves

For the marshmallow

Bloom the gelatine leaves in ice cold water

Melt the gelatine over a double bath

Pour the gelatine in an electric mixer

Combine sugar, glucose, honey, water & vanilla paste in a saucepan and cook to 122 degrees Celsius

Take off the heat and cool to 100 degrees Celsius

Add the sugar mix to the gelatine and mix a high speed for 7 minutes

Fold in 150g of caramel sauce

Spread into an oven tray lined with silicon paper and well oiled

Allow to set over night

Dust the marshmallow with a mixture of equal quantities of icing sugar and corn flour

The second treat is shortbread – perfect with your morning coffee or tea. 

Why not give this  a try. 

Ingredients

450g soft salted butter

225g castor sugar

525g flour

75g cornflour

1tsp salt

Method

Preheat the oven @ 170 degrees Celsius

Mix the dry ingredients together

Using an electric mixer beat the butter and sugar for a minute

Add your dry ingredients and mix form a dough

Roll the dough in between two baking sheets and rest in the fridge for 30 minutes

Cut in small squares

Place I a baking tray

Sprinkle the biscuits with sugar

Bake @ 170 degrees Celsius for 12 min

Recipe by Karula Executive Chef Makhi