Salted Caramel Marshmallow
Once you have a homemade marshmallow, you will not go back to the store-bought ones! This version features a classic vanilla bean base with swirls of homemade caramel.
Ingredients
Caramel
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1 cup heavy whipping cream, lukewarm
- 1 tsp vanilla extract
Marshmallows
- 2 and 1/2 tbsp unflavored gelatin (about 4 envelopes)
- 1/2 cup ice cold water
- 1/2 cup room temp water
- 1 and 1/2 cup granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 2 tbsp vanilla bean paste
For dusting:
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
Prep the marshmallows:
- Combine gelatin and 1/2 cup cold water in the bowl of an electric stand mixer fitted with the whisk attachment. Let rest for 30 minutes.
For the caramel:
- Combine butter and sugar in a small saucepan over medium heat. Stir contantly for 10-12 minutes until the mixture turns light golden brown. Remove from heat.
- Slowly pour the warmed heavy cream into the saucepan. Be very careful- this will splatter! Whisk continuously until combined.
- Return saucepan to the stovetop over medium-low heat. Stir occasionally for 20-25 minutes or until candy thermometer reaches 190-200 degrees F. See recipe notes. Remove from heat and add 1 tsp vanilla. Set aside.
Marshmallows, continued:
- Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
- Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
- With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla during the last minute; beat to incorporate.
To assemble:
- During the final minutes of the marshmallow whipping, make sure your caramel is at the right consistency. If it is too solid, it will not incorporate or swirl well. You can warm up the caramel on the stovetop over low heat. The caramel may separate (this is normal), keep whisking to combine. You want the caramel thick but still able to pour in a thin stream.
- Spray a 9X13 inch pan with nonstick spray. Generously dust with powdered sugar mixture. Set aside.
- When the marshmallow is done whipping, fold in HALF of the caramel. You want there to be ribbons throughout- do not overmix.
- Pour marshmallow mixture into your prepared pan. Use a spatula sprayed with nonstick spray to spread evenly. Drizzle the remaining caramel mixture on top and use a knife to create swirls. Let stand overnight, uncovered, to dry out.
- Use a knife dusted with powdered sugar to cut the marshmallows (or use desired cookie cutter shape). Dip the edges of the marshmallow in the remaining powdered sugar mixture to reduce stickiness. Enjoy!
Notes
- I read a few other caramel marshmallow recipes and they instructed you to raise the caramel to 240 degrees F. I found this made the caramel too hard to work with and it did not spread well. I preferred a lower temperature and then reheating if necessary.