150 ml evaporated milk (use metric markings on measuring cup)
55 grams of butter (1/4 cup)
2 cups of sugar
200 g mini marshmallows (4 cups)
350 g white chocolate chips (about 1½ cups)
Line a loaf pan with foil and using a pastry brush, brush a flavorless oil (rice bran, grape seed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip a candy thermometer to the pan and increase heat to just below medium.
While stirring wait until the mixture reaches 238ºF/118°C (soft ball stage. Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelized bits floating to the top. Reduce the heat a little if there are too many.
Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared pan (it sets relatively quickly)
While still in pan but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.
via Not Quite Nigella
Line a loaf pan with foil and using a pastry brush, brush a flavorless oil (rice bran, grape seed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip a candy thermometer to the pan and increase heat to just below medium.
While stirring wait until the mixture reaches 238ºF/118°C (soft ball stage. Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelized bits floating to the top. Reduce the heat a little if there are too many.
Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared pan (it sets relatively quickly)
While still in pan but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.
via Not Quite Nigella
No comments:
Post a Comment