Salted Caramel Marshmallows

Availability: Out of stock

Yield : 16 Marshmallows
For the salted caramel:
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 5 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon kosher salt

For the marshmallows:
  • 3/4 cup cornstarch
  • 1/4 cup powdered sugar
  • 3/4 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/3 cup honey
  • 3/4 cup cold water
  • 3 envelopes unflavored gelatin
  • 2 teaspoons vanilla extract

Special Tools:
  • 2-quart saucepan
  • 2.5-quart saucepan
  • All-Purpose Digital Thermometer & Timer
  • 8×8-inch No-Bake Collapsible Pan
  • Dusting Brush
  • Multi-Purpose Scraper
  • Spatula
  • Offset spatula
  • Perforated Cutting Wheel

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Additional Info
Yield : 16 Marshmallows
Prepare the salted caramel:
  • In a 2-quart saucepan, add heavy cream, both sugars, butter, and light corn syrup. Mix to combine. Cook over medium heat 5 to 7 minutes, stirring occasionally. Remove from heat, stir in salt; cool 15 minutes.

Prepare the marshmallows:
  • Our salted caramel marshmallows start out the same way as our traditional recipe. Begin by combining cornstarch and powdered sugar in a small bowl. Lightly coat your favorite marshmallow pan with non-stick cooking spray. Dust base and sides of pan with 2 tablespoons cornstarch mixture, and set aside.
  • Take your larger saucepan and add corn syrup, granulated sugar, ½ cup water and honey. Mix to combine. Turn up your stove to high and cook the mixture, without stirring, until your candy thermometer reads 245°F.
  • While your syrup is cooking, place ¾ cup cold water in the bowl of an electric stand mixer fitted with a whisk and sprinkle gelatin over top. Left alone, the mixture will bloom (a fancy word for absorb liquid and puff up). By the time your sugar syrup has reached temperature, your gelatin should be ready for the syrup. Slowly pour cooked syrup over the bloomed gelatin. Start your mixer on the lowest setting and then gradually increase the speed to high, whipping 6 to 8 minutes or until mixture is thick and fluffy. At this point you can add your vanilla (or any other flavor of your choosing) and whip for 1 minute to incorporate.
  • With your flavoring fully integrated, remove the bowl from the mixer and fold in your salted caramel. It’s going to get sticky, so have your non-stick tools at the ready. When you’ve got the caramel folded in to your liking, pour the marshmallow mixture into your sugar-dusted pan. Use an offset spatula to spread the marshmallow evenly throughout the pan. Dust 2 tablespoons of cornstarch mixture on top and use your Dusting Brush to smooth and evenly coat. Let set, uncovered, at room temperature for 1 to 3 hours or until firm.
  • Remove the marshmallows from the pan. This is where the No-Bake Collapsible pan comes in handy, as you can just fold down the sides. If you’re using a traditional pan, however, you might need a little help from gravity. Flip the pan upside-down onto a surface that’s been lightly dusted with more cornstarch mixture. Grab your cutting instrument of choice, and coat it with non-stick cooking spray before dusting it with the cornstarch mixture. You’re free to cut your marshmallows into whatever size you’d like. The recipe is geared around 2×2 squares for a 16 marshmallow yield, but you can always cut smaller squares if you’ve got more mouths to feed (or a smaller stomach!). As you cut your squares, press cut edges in the cornstarch mixture to prevent sticking. Once all your marshmallows are coated, you’re ready to serve. When covered, your marshmallows should be able to last a week in a dry, cool place – unless you eat them all first!

*Note: This is a modified version of our Basic Homemade Vanilla Marshmallow recipe.

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