Have you ever tried homemade marshmallows? Now you can thanks to South Africa’s Kapama Karula Chef Makhi.
Today he shares two decadent recipes with us that would highlight the end of a dinner after a long day of safari game drive.
The first one is caramel marshmallows.
Whip up a batch and enjoy!
Caramel Marshmallows
Ingredients
330g castor sugar
140g butter
180g cream
40g gelatin 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 gelatin leaves in ice cold water
Melt the gelatin over a double bath
Pour the gelatin 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 gelatin 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.Â
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
