Marshmallows have an esteemed history dating back to approximately 2000 B.C when the Egyptians used the root of the mallow plant to make candied delicacies for their gods, nobility and pharaohs.
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Found mostly in Europe and western Asia, Althaea officinalis grows as high as 180cm (6 feet) tall and sprouts light pink flowers. A member of the mallow family, it grows mainly in wet or marshy areas—and thus, "marsh" meets "mallow."
This recipe is super fast and foolproof. Great over fruit, ice cream or both, it can be made ahead, stored in the refrigerator and gently reheated in the microwave whenever the craving takes you.
Despite the ingredients, it is not sickly sweet like some caramel sauces and bears a striking resemblance to MacDonald's caramel fudge topping. Yummo!
Ingredients
125g butter
3/4 cup brown sugar, firmly packed
100g white marshmallows (Add a few pink if short on white ones. You will never know the difference.)
2 tablespoons milk.
Method
1. Combine all ingredients in a large, microwave safe jug.
2. Cook on HIGH for 30 second bursts stirring in between until the marshmallows are melted.
3. Stir or whisk well to mix.
