All I Want For Christmas Is Salted Gula Melaka Marshmallows

These squishy marshmallows are lush with the flavour of the palm sugar you use, so buy the best you can find. In a pinch, gula melaka from a supermarket packet will do just fine. The caramelly flavour of the beloved sugar is just lovely, especially cut with a bit of salt. They make excellent edible gifts this holiday season, or are a great petit four at your festive soiree. Pop them in a mug of hot chocolate, or if you’re a hipster, a warm glass of coconut milk (or fresh milk frothed with virgin coconut oil).

Makes a 20cm x 20cm tray (feeds about 10 pax)

Ingredients:

1½ tbsp gelatine powder

¼ cup cold water

135g gula melaka, chopped

10 tbsp light corn syrup

1 large pinch sea salt

10 tbsp water

½ cup icing sugar

½ cup corn starch

1. Place the gelatine in the bowl of a standing mixer and pour over the cold water. Stir gently and leave the bowl attached to your mixer, allowing the mixture to “bloom”.

2. Place the gula melaka, corn syrup, salt and water in a saucepan and place over medium heat. Without stirring (this will cause the sugar to crystallise), let the mixture come to a vigorous boil.

3. Allow the mixture to boil until it comes to 115°C on a candy thermometer. This should take about 8 to 10 minutes. If you don’t have a candy thermometer, you can test if the mixture is ready by carefully pouring half a teaspoon of it into a cup of cold water. The syrup should form a soft ball that can be flattened to the touch. (Be very careful as boiled sugar is extremely hot.)

4. When the syrup is at the right temperature, switch on your stand mixer on low speed and carefully pour the syrup into the bowl containing the gelatine mixture. Once all the sugar has been transferred to the mixing bowl, cover the mixer with a clean tea towel (to prevent splattering on your countertop) and turn up the speed to high. Allow the mixture to whip for 10 to 12 minutes.

5. While it is whipping, oil a 20cm x 20cm baking tray by spraying it with cooking spray or brushing its bottom and sides with a neutral vegetable oil like corn or sunflower. Also oil a rubber spatula, which you will use to transfer the marshmallow mixture from the mixing bowl to the baking tin.

6. When the marshmallow mixture is voluminous and shiny, transfer it to the greased pan as quickly as possible. Lightly oil your hands and using your fingers, smooth the top of the mixture down evenly.

7. Cover the pan with a tea towel and leave the marshmallow set to at room temperature for 24 hours.

8. When ready, sift the icing sugar and corn starch onto a tray. Take a third of this mixture and dust it over the pan of marshmallow. Flip the pan over onto a cutting board to unmould the marshmallow. Dust the underside with more of the icing sugar mixture.

9. Oil a sharp knife and cut the marshmallow into your desired shapes (we cut them into 1-inch cubes – but you can use thoroughly oiled cookie cutters too). Toss each piece in the remaining icing sugar mixture until they are no longer sticky. Store in an airtight container in a cool place.

Pop them in a mug of hot chocolate, or if you’re a hipster, a warm glass of coconut milk (or fresh milk spiked with organic coconut oil).

Store your gula melaka marshmallows in an airtight container at room temperature for up to three weeks (though they get stickier with age). Do not refrigerate them or they will stick together. Fills about six small jars for gifting.

Photos and video: Ealbert Ho