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Toffee apple and marshmallow kebabs

Toffee apple and marshmallow kebabs

Toffee apple and marshmallow kebabs

PT45M

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1
First make the marshmallow. Place the glucose, sugar and water to a medium, heavy-bottomed saucepan and bring to the boil. Keep cooking until the mixture hits 127°C, then stir in the vanilla and gelatine and pour into a heatproof jug
  • 450g of caster sugar
  • 1 tbsp of liquid glucose
  • 200ml of water
  • 1 vanilla pod
  • 9 gelatine leaves
2
Place the egg whites in a bowl and whisk to make stiff peaks
  • 2 egg whites
3
Pour the hot syrup mix into the egg whites, slowly whisking continuously until thick and glossy. Keep whisking for 5 minutes to form stiff peaks
4
Lightly grease a shallow tray with olive oil and sprinkle over some icing sugar and cornflour to coat. Pour the marshmallow mix into the tray, smoothing out lightly with a spatula. Set aside for at least 1 hour to set
  • cornflour for dusting
  • icing sugar for dusting
  • 1 tsp olive oil
5
Now make the toffee apples. Preheat the oven to 180°C/gas mark 4. Use a pastry cutter to cut the apple slices into 2.5cm rounds, smoothing off the edges with a knife
  • 3 apples
6
Add the sugar, butter and thyme to a frying pan and place over a medium heat. Cook until the sugar has dissolved into the butter, then turn up the heat and cook to a toffee consistency
  • 4 sprigs of fresh thyme
  • 50g of sugar
  • 50g of butter
7
Skewer the apple pieces and carefully dip into the toffee mixture, rolling around to coat. Place on a lined baking tray and bake for 8 - 10 minutes in the oven. Once cooked, set aside to cool
8
When the marshmallow has set completely, sprinkle a chopping board with icing sugar and cornflour and turn the marshmallow onto it. Using a hot knife, cut the sheet into neat 2cm cubes
9
When ready, skewer each marshmallow cube then thread a toffee apple piece on top. Lightly caramelise the outside of the marshmallow with a blowtorch and serve

Ingredients

Metric

Imperial

Marshmallow

Toffee apples

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