Marshmallows with Salted Lime Sugar

• Produce

  • 3 Limes, zest of

• Baking & Spices

  • 330 g Caster sugar
  • 1/2 cup Icing sugar
  • 1 Icing sugar
  • 1 tsp Salt

• Liquids

  • 250 ml Water

• Other

  • 30ml powdered gelatine
  • 230g liquid glucose

Found on heinstirred.com

Ingredients

• 125ml warm water
• 30ml powdered gelatine
• 330g caster sugar
• 230g liquid glucose
• 125ml water
• ½ cup icing sugar
• zest of 3 limes
• 1 tsp salt
• extra icing sugar for slicing

Directions

• Spray and line a 20cm x 20cm cake tin with non-stick baking paper
• Place the warm water in an electric mixer, sprinkle over the gelatine, stir to combine and set aside.
• Place the caster sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved
• Increase heat to high and bring to the boil
• Cook, without stirring, until the temperature reaches 115°C (239°F) on a sugar (candy) thermometer With the mixer on high speed, gradually add the hot syrup to the gelatine mixture, in a thin steady stream, and beat for 3 - 5 minutes until thick and glossy
• Spoon the mixture into the tin and smooth the marshmallow into an even layer
• Refrigerate for at least 2 hours or until set
• Place the icing sugar, lime zest and salt in a food processor and pulse a few times so the lime releases its oil and mixes with the sugar
• Lift the marshmallow onto a board
• Dust a large knife with some extra icing sugar mixture and cut into about 20 pieces
• To serve, dust the marshmallows with the lime sugar