Caramel sauce
40 g Dansukker Granulated Sugar
100 ml whipping cream
70 g Dansukker Light Syrup
50 g butter
3 g salt flakes

Marshmallows
30 g corn starch
40 g Dansukker Icing Sugar
20 g gelatine powder
300 ml water
425 g Dansukker Granulated Sugar
40 g Dansukker Glucose Syrup
2 egg whites

For the baking tin
Cooking oil

Start with the caramel sauce. Mix the sugar, cream, syrup, butter and salt in a heavy-based saucepan. Simmer until the sauce has thickened a little.

Mix the corn starch and icing sugar in a bowl. Grease a 20x30 cm baking tin with a little cooking oil. Dust some of the icing sugar mixture over it and shake off the excess sugar.

Gelatine mixture: Mix 100 ml of water with the gelatine powder in a bowl and melt over a saucepan of water. Remove from the heat when the gelatine has melted and leave the bowl over the hot water.

Syrup: Mix the sugar, glucose and 200 ml of the water in a large saucepan. Heat the syrup until it reaches a temperature of 127°C.

Egg whites: Whisk the egg whites when the syrup reaches 115°C. You can use a stand mixer or food processor to do this.

Remove the syrup from the heat when it reaches 127°C. Whisk in the gelatine mixture quickly.
Pour the sugar and gelatine mixture in a thin stream over the beaten egg whites while whisking vigorously. Continue whisking the mixture for around 7–10 minutes until it is light and fluffy. Pour two-thirds of the caramel sauce into the mixture (if the sauce has set, reheat it) and whisk them together. 

Put the mixture into the baking tin. Put a little cooking oil on your fingers and spread the mixture out to form an even layer. Drizzle over the remaining caramel sauce and make a swirl pattern using a knife or a skewer.

Let the marshmallows rest at room temperature for around 1–2 hours. Cut them into the shape you want with an oiled knife. Turn the pieces of marshmallow in the icing sugar mixture (from point 1). Shake off the excess sugar. 

Store in a sealed plastic bag in the fridge.