Butterscotch Swirl Marshmallows

Butterscotch Toffee Syrup

1. Place the brown sugar, corn syrup, water and salt in a saucepan.
2. Heat over medium heat until the brown sugar melts (shake the pan gently to help the brown sugar melt).
3. Increase the heat to medium high, clip a sugar thermometer to the side and heat the sugar syrup until it reaches 276°F/136°C.
4. Remove the syrup from the heat, and add the butter, warm cream and vanilla. Stir to melt and return to the stove.
5. Heat over medium high heat and mix to completely dissolve and to mix in the cream, butter and vanilla. Clip the thermometer and heat the mix until it reaches 250°F/121°C (hard ball stage).
6. Remove from the heat and set it aside until you prepare the marshmallow base.
7. Before adding this to the marshmallows, ensure it is warm. Place the butterscotch on low heat in the last few minutes of the marshmallow is being whisked, so it'll be warm and easier to mix with the marshmallows.

Marshmallow Dusting Powder

1. Sift the cornstarch and confectioner's sugar together and mix well. Set aside until needed.

Marshmallow Base

1. Lightly grease a quarter sheet pan (9 x 13 inches) with butter or coconut oil. OPTIONAL - Line the bottom with parchment paper and dust the side generously with cornstarch. Set aside.
2. Place the first measure of water in a mixing bowl and sprinkle the gelatin on top. Mix until the gelatin is mixed. Set aside for the gelatin to bloom until the sugar syrup is ready.
3. Place the sugar, corn syrup, water and salt in a saucepan. Heat the mix over medium heat until the sugar dissolves and comes to a boil. Shake the pan gently to help the sugar dissolve. Brush the sides of the pan with cold water and a pastry brush to wash down any sugar crystals once the mix has come to a boil.
4. Once the sugar has dissolved, clip a thermometer to the side of the saucepan and increase the heat to medium high. Cook the sugar until it reaches 242 – 245°F. DO NOT STIR.
5. Attach a whisk attachment to your mixer and whisk the gelatin on low-medium speed. Pour the hot sugar syrup along the side of the bowl into the gelatin mix (don’t pour the sugar mix straight into the gelatin, as the high heat will damage gelatin properties).
6. Once all the sugar syrup has been added, increase the mix speed to medium high (8-9) and whisk until the marshmallow is almost tripled in volume. Add the vanilla and whisk it in during the last 2 minutes of whisking time The marshmallow is ready when you see the mix stretching out “in ropes” while being whisked. (Note - warm up the butterscotch toffee syrup at this point if it's not already warm).
7. This is the point where you have to work quickly. Lightly oil any utensils (spoons, spatulas) you will be using to mix, and scrape out the marshmallow. Place about ¼ - ⅓ of the marshmallow with the warm butterscotch syrup. Mix to combine.
8. Transfer the butterscotch-marshmallow mix back to the rest of the marshmallow mix and stir/fold it in a “figure 8” pattern to create swirls, with a spatula.
9. Scrape as much of the marshmallow mix into the prepared pan sheet. Use a lightly oiled offset spatula (or lightly oiled hands) to spread the marshmallow and smooth it out. While the marshmallow is still warm, embed the Dove Milk Chocolates into the marshmallow.
10. Generously coat the top with the dusting powder. Let it set for at least 6 hours - up to overnight.
11. Gently turn out the marshmallow onto a work bench that has been dusted with marshmallow dusting sugar. Peel the parchment paper off.
12. Coat the marshmallow with dusting sugar and cut into squares using a clean, greased knife for every cut. You can cut the marshmallows into any shape that you like - I prefer cutting into 6 x 8 for about 48 small marshmallows.
13. Store cut marshmallows in an air tight container.