Turn soft marshmallow clouds into a playful Salted Butterscotch Marshmallow and Mocha Slice, flavoured with tasty salty-sweet butterscotch.
Salted Butterscotch Marshmallow and Mocha Slice Recipe
Makes 20 pieces
Ingredients:
25ml strong black coffee
80g butter, melted
250g chocolate biscuits, broken
1 cup caster sugar
1 tbsp gelatine powder
¼ cup golden syrup
1 tsp sea salt flakes, extra to sprinkle
Butterscotch Sauce
25g butter, chopped
⅓ cup brown sugar
⅓ cup thickened cream
Method:
Combine 25ml strong black coffee with melted butter.
Place biscuits in the bowl of a food processor and process until roughly crushed. Add butter mixture and process until biscuits are evenly moistened. Press into the base of a 20cm x 30cm slice tin lined with non-stick baking paper. Refrigerate for 30 minutes.
Place caster sugar, 1 cup water and gelatine in a small saucepan over low heat. Cook, stirring, for 4 minutes or until gelatine dissolves. Increase heat to medium and gently simmer, stirring occasionally, for 5 minutes.
Remove from heat and stir in golden syrup and salt. Set aside to cool. Place gelatine mixture in the bowl of an electric mixer.
Beat for 6-8 minutes or until doubled in size. Spoon marshmallow mixture over biscuit base, smoothing the top. Refrigerate for 1 hour.
To make the butterscotch sauce, place butter, sugar and cream in a saucepan over low heat. Stir for 2-3 minutes or until sugar has dissolved.
Bring to the boil.
Cook, stirring, for 2-3 minutes or until thickened. Set aside to cool completely. Pour sauce over slice and sprinkle with salt.
Cut and serve.
