Homemade Brunost Marshmallows

Oil a 22.5 x 32.5 cm baking pan. Line the pan with parchment paper and oil the parchment.

In a small bowl, combine the cornstarch and confectioners’ sugar. Sprinkle some on the bottom of the prepared pan. Reserve the rest for later use.

In a small saucepan, bring the sugar and water for the Brunost caramel to a boil over medium-high heat. Add the heavy cream and TINE Gudbrandsdalen and whisk together until melted, thoroughly combined and somewhat thickened, about 3 to 5 minutes. Set aside.

In a medium, heavy pot, combine the granulated sugar, water, and honey over medium heat to dissolve the sugar. Raise the heat and bring to a simmer. Continue cooking, without stirring, for about 12 minutes or until the mixture registers 116º C on a candy thermometer.

Soak the gelatin sheets in about 480 ml cold water for 5 minutes. Squeeze the water from the gelatin sheets, then add 120 ml of boiling water and stir to dissolve. If using gelatin powder, in a small bowl, sprinkle the gelatin over 120ml of cold water to dissolve and soften.

Pour the gelatin into the bowl of a stand mixer fitted with the whisk attachment.

When the sugar mixture has reached 116º C, immediately add it to the gelatin in the stand mixer—it’s very hot and will bubble up so take caution. Add the vanilla extract. Whisk on low for 1 minute then increase the speed to medium-high and whisk for up to 10 minutes or until the mixture is stiff but spreadable. Pour the Brunost caramel sauce on top of the marshmallow mixture and, with a spatula, gently swirl in a figure-eight motion being careful not to fully combine.  

Scrape into the prepared pan, dust with some of the cornstarch mixture, and let stand, uncovered, in the refrigerator for 2 hours or until firm.

Finally, take the Brunost marshmallows out of the pan and cut into squares. To store, toss the marshmallows in the remaining cornstarch mixture to prevent sticking, and keep in the refrigerator for 1 week.

This recipe makes about 30 marshmallows.