For those of you who don’t know, I’m a big fan of marshmallows. I’m also a big fan of Biscoff, so this incredible flavour combination was inevitable.
A fluffy, squishy vanilla marshmallow with a delicious swirl of rich, spiced caramel from Biscoff Spread – is your mouth watering yet?
I mentioned this in my Fluffy Vanilla Marshmallow recipe (which is a great base, for anyone who’s looking to experiment with their own marshmallow combinations); there are a few bits of equipment that you’ll need for this recipe, including a stand mixer and a thermometer.
But don’t let that stop you. It may seem like a complicated recipe, but marshmallows are easy once you get into the swing of things.
340g granulated sugar
48g unflavoured gelatine powder
280g liquid glucose
5 tsp vanilla extract
150g Lotus Biscoff Spread
75g Lotus Biscuits
150g icing sugar
150g corn flour
- In a small bowl, mix the powdered gelatine with 120ml cold water and let it bloom for 5-10 minutes (it should resemble very grainy jelly). Melt in the microwave for 30 seconds and stir to make sure there are no lumps. Pour the gelatine into the bowl of a stand mixer along with half of the liquid glucose and mix on a low speed using a whisk attachment.
- To make the sugar syrup, pour the sugar, salt and remaining liquid glucose into a small saucepan with 240ml cold water. Using a thermometer as a guide, heat the syrup to between 112°C-115°C.
- Once the syrup reaches the right temperature, remove the thermometer and slowly pour into the bowl of your stand mixer. Turn the mixer up to a medium-high speed and leave to run for 5 minutes.
- Once the 5 minutes are up, the mixture should have doubled in size and started to turn white. Turn the speed up again as high as it will go and leave to mix for 10 minutes.
- It’s time to prepare your tin! Grease a deep 10×10 inch baking tin, line with cling film and grease again with a flavourless oil (I like to use Frylight cooking spray). Once that’s done, sift the icing sugar and corn flour into a bowl and whisk to combine.
- While the marshmallow is still mixing, chop up your Lotus Biscuits. The pieces can be as big or as small as you like. Set them aside – you’ll be adding them to your mixture in a few minutes.
- At this stage, the marshmallow mixture should be able to hold its shape but if it’s still too thin and easily drops off the whisk, don’t panic – keep whisking and check it every couple of minutes until you get a long, thick drip shape.
- Add the vanilla and mix until it’s fully incorporated. Finally, add the Biscoff Spread along with the chopped biscuit pieces and mix slowly – you want to achieve a good swirl in your marshmallow, rather than combine them completely.
- Lightly grease a silicone spatula with oil and scrape your marshmallow mixture into your prepared tin. You will need to act fast as the marshmallow will immediately begin to set, and keep in mind that it’s very sticky. Spread the mixture into the corners of the tin and smooth the top. Sprinkle any remaining biscuit crumbs on top, followed by a handful of your icing sugar/corn flour mixture. Leave the marshmallow to set at room temperature for at least 6 hours (preferably overnight).
- Turn the marshmallows out of the tin onto a surface dusted with icing sugar and corn flour. Cutting the marshmallows can be a challenge because they’re so sticky, so it’s best to soak a sharp knife in boiling water for a few minutes before slicing them into pieces. Pop the marshmallows into a bowl with the remaining icing sugar and corn flour and toss them around until they’re fully coated. Sift to get rid of any excess and enjoy!
Do you want to see any more marshmallow variations from The Sweet Taste Bakery? Leave your flavour suggestions in the comments!