Marshmallow Caramel Sauce

I have renewed my love of marshmallows. Not from a stuff in the mouth or toast over a smoking fire perspective but as a cooking ingredient. 

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. 

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.

4. Store in airtight container in the refrigerator if not eating straight away.

Quick Vanilla Fudge

There are times when what you really need is something sweet and delicious. Fruit and vegetables are "great" but just don't do the job when it's Sunday evening, tomorrow is the start of another working week and you feel more tired than you did when the weekend started.

Today is one of those days so a batch of quick vanilla fudge would be absolutely perfect. 

INGREDIENTS
400g white chocolate
250g butter, chopped
3 cups icing sugar
1/3 cup cream
vanilla essence to taste

Topping of choice such as:
   hundreds and thousands
   grated dark chocolate 

METHOD

1. Place chopped chocolate, butter, sugar and cream into a heavy bottom saucepan.

2. Stir over gentle heat until chocolate and butter have melted and mixture is smooth.

3. Simmer for 1 minute.

4. Beat with an electric mixer for 3 minutes.

5. Add vanilla.

6. Pour into foil lined tin. Suitable sizes are 20cm square or 28cm x 18cm.

7. If decorating with hundreds and thousands, sprinkle over and refrigerate until firm. 

    If decorating with grated chocolate (I used dark chocolate for this batch) wait until fudge cools to warm then sprinkle over.

8. Refrigerate until firm.

9. Cut and store in airtight container in the refrigerator.  

Makes about 36 pieces.