This post is made in partnership with TINE.
Fallen leaves decorate the ground like scattered confetti, fires are being lit, sweaters and blankets envelop us, and our mugs are filled with warm, luscious things. Autumn is in full swing. So, we must embrace it while we can.
This is a magical time of year when coziness is a state of mind and being. It’s also one of the best times to sit outdoors next to the open fire. And what better way to celebrate while sitting around the fire than to indulge in homemade, soft and gooey marshmallows. Not just any marshmallows, mind you, but marshmallows filled with a Brunost-caramel sauce swirled in a way that’s reminiscent of the fallen leaves adorning our feet.
Brunost makes the most wonderful caramel sauce – adding a touch more depth of flavor from it’s sweet and nutty notes. Paired with marshmallow, you get pockets of fluffy vanilla with accents of gooey caramel in every bite. Indeed, they’re incredibly soft and guaranteed to melt in your mouth.
These marshmallows are easily eaten as they are, but perhaps even more decadent melting over the fire until golden and puffed or in a mug of rich hot chocolate. Also, they would be welcome smushed between sweet biscuits and chocolate for some Brunost Marshmallow s’mores. You decide, but these should make an appearance at every campfire.
Homemade Brunost Marshmallows
Makes about 30
- 3 tablespoons cornstarch
- 3 tablespoons confectioners’ sugar
For the Brunost caramel sauce:
- ½ cup (100 g) granulated sugar
- 2 tablespoons water
- ½ cup (120 ml) heavy cream
- 3 ½ ounces (100 g) Ski Queen®/Gudbrandsdalen, sliced or grated
For the marshmallow mixture:
- 1 ½ cups (300 g) granulated sugar
- ½ cup (120 ml) water
- ¼ cup (60 ml) honey
- 1 teaspoon vanilla extract
- 10 (3 x 4 ½-inch / 7 ½ x 11 ½ cm) gelatin sheets or ¾-ounce (21 g) gelatin powder
- 2 ½ cups water, divided
Oil a 9 x 13-inch (22.5 x 32.5 cm) baking pan. Line the pan with parchment paper and oil the parchment.
In a small bowl, combine the cornstarch and confectioners’ sugar. Sprinkle some on the bottom of the prepared pan. Reserve the rest for later use.
In a small saucepan, bring the sugar and water for the Brunost caramel to a boil over medium-high heat. Add the heavy cream and Brunost and whisk together until melted, thoroughly combined and somewhat thickened, about 3 to 5 minutes. Set aside.
In a medium, heavy pot, combine the granulated sugar, water, and honey over medium heat to dissolve the sugar. Raise the heat and bring to a simmer. Continue cooking, without stirring, for about 12 minutes or until the mixture registers 240º F (116º C) on a candy thermometer.
Soak the gelatin sheets in about 2 cups (480 ml) cold water for 5 minutes. Squeeze the water from the gelatin sheets, then add ½ cup (120 ml) of boiling water and stir to dissolve. If using gelatin powder, in a small bowl, sprinkle the gelatin over 1/2 cup (120ml) of cold water to dissolve and soften.
Pour the gelatin into the bowl of a stand mixer fitted with the whisk attachment.
When the sugar mixture has reached 240º F (116º C), immediately add it to the gelatin in the stand mixer—it’s very hot and will bubble up so take caution. Add the vanilla extract. Whisk on low for 1 minute then increase the speed to medium-high and whisk for up to 10 minutes or until the mixture is stiff but spreadable. Pour the Brunost caramel sauce on top of the marshmallow mixture and, with a spatula, gently swirl in a figure-eight motion being careful not to fully combine.
Scrape into the prepared pan, dust with some of the cornstarch mixture, and let stand, uncovered, in the refrigerator for 2 hours or until firm.
Finally, take the Brunost marshmallows out of the pan and cut into squares. To store, toss the marshmallows in the remaining cornstarch mixture to prevent sticking, and keep in the refrigerator for 1 week.