tangy bbq marshmallows
Click here for the downloadable recipe.
INGREDIENTS
100 ml Yellow mustard sauce
60 ml Tomato sauce
80 g Brown sugar
40 g Glucose
70 ml Water
5 ml Worcestershire sauce
15 ml Lime juice
15 ml Onion powder
15 ml Garlic powder
5 ml Paprika
5 ml Salt
5 ml Black pepper
2 ml Cumin
150 ml Beef and Lamb Bone broth
1.25 Xanthan gum
20 ml Corn flour
METHOD
Combine warm water, brown sugar, and glucose in a medium saucepan, stir and boil until it reaches a temperature of 120°C
In another medium saucepan combine mustard, tomato sauce, lime juice, Worcestershire sauce, onion powder, garlic powder, salt, pepper, and cumin allow this to cook over low heat for 15 minutes.
When the syrup has reached temperature pour it into the sauce mix and combine until smooth.
Whisk in the xanthan gum for 2-3 minutes until the sauce has doubled in volume.
Prepare small baking tins by brushing the base and sides with oil and then sprinkle the surfaces with corn flour.
Pour the marshmallow mixture into the baking pans and allow it to set at room temperature for a minimum of 1.5 hours up to 24 hours.
When the marshmallow mixture is set, shape by scooping 15 g portions and shaping it between 2 teaspoons powdered in cornflour to form balls.
Place marshmallow balls in a cookie-cutter powdered with cornflour and twist until a circular shape is formed.
Dust the marshmallows with corn flour and place them individual small containers in a cool dry place.
