Butterscotch Marshmallows

Instructions

1. 1

   In a medium saucepan, combine the sugar, brown sugar, and 50g of water over medium heat. Stir until the sugar has dissolved and the mixture is smooth.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 115°C.

   Tip: Be careful not to overcook the mixture.

3. 3

   Remove the saucepan from the heat and carefully add the butter and salt. Let it sit for 5 minutes, then stir until the butter has melted and the mixture is smooth.

   Tip: Use a spatula to avoid splashing the hot mixture.

4. 4

   Add the egg whites one at a time, stirring well after each addition.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Add the vanilla extract and butterscotch chips, stirring until they are fully incorporated.

   Tip: Let the mixture cool slightly before proceeding.

6. 6

   Pour the mixture into a stand mixer fitted with a whisk attachment and whip until stiff and fluffy, about 5-7 minutes.

   Tip: Be patient and don't overmix.

7. 7

   Add the Golden Syrup and whip until fully incorporated.

   Tip: Use a spatula to scrape down the sides of the bowl.

8. 8

   Transfer the marshmallow mixture to a piping bag fitted with a large round tip.

   Tip: Pipe the marshmallows onto a parchment-lined baking sheet in desired shape.

9. 9

   Allow the marshmallows to set at room temperature for at least 2 hours before cutting and serving.

   Tip: Store any leftover marshmallows in an airtight container.