Salted caramel swirl marshmallows
Your hot cocoa will never be the same! Homemade marshmallows are 10x better than store-bought already, but add salted caramel to the mix and you will never look back!
Servings: 24 marshmallows
The classic coating
- 1 ½ cups confectioner's sugar
- 1 cup cornstarch or potato starch
For the swirl
- ⅓ cup granulated sugar
- 2 Tbsp water
- 1 tsp light corn syrup
- 3 Tbsp cream
- ⅛ tsp sea salt
- 4 ½ tsp unflavored powdered gelatin
- ½ cup cold water
- ¾ cup granulated sugar
- ½ cup light corn syrup divided
- ¼ cup water
- ¼ tsp salt
- 2 tsp pure vanilla extract
- ½ cup classic coating plus more for dusting
Lightly coat an 8-by-8" baking pan with cooking spray.
Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
Stir together the sugar, ¼ cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240 F. Meanwhile, pour remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
When the syrup reaches 240 F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallows will be opaque white, fluffy, and tripled in volume.
For the sea salt caramel swirl marshmallows:
Stir together the sugar, water, and corn syrup in a small saucepan over high heat. Stir until the sugar is dissolved and the syrup comes to a bubble. From this point on, don’t stir the syrup; just occasionally swirl the pan gently. When the caramel reaches a light amber color, remove the pan from the heat and quickly whisk in the cream. The caramel will bubble violently, so be careful. Whisk in the salt. Transfer the caramel to a medium bowl.
Whip up a batch of Classic Vanilla batter. Working quickly, scoop about a quarter of the finished batter into the bowl with the caramel. Whisk the mixture together until well blended. Scrape the caramel marshmallow back into the bowl with the vanilla batter and, using a large spatula and a figure-eight motion, fold and swirl the two together. Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners and flatten the top. Sift coating evenly and generously over the top. Let it set for 8 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut it into pieces and dip the sticky edges in more coating, patting off the excess. After a day or two of storage, these mallows may need to be redacted with coating.
Serving: 1marshmallow | Calories: 87kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin A: 28IU | Calcium: 2mg | Iron: 1mg