Karula Marshmallows & Shortbread

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


330g castor sugar

140g butter

180g cream

40g gelatin leaves

680g castor sugar

450g glucose syrup

110g honey

200g water

1 Tbls vanilla paste


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. 


450g soft salted butter

225g castor sugar

525g flour

75g cornflour

1tsp salt



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

Get on the list

Subscribe to our newsletter to receive the latest safari news, exclusive offers and more!

National Parks
and Reserves

Explore the Parks