Caramel Marshmallows

Just wait until you taste these

Caramel Marshmallows:

These are a little tricky because you have to have the caramel ready about the same time the marshmallow batter is ready. But – these are gourmet quality, so worth the extra effort. Just have all your ingredients ready and the pan (use the 9x13-inch size) ready before you start.

Start the caramel sauce about the same time you put the gelatin on the cold water. Once you get the butter melting, start the sugar syrup cooking also. You’ll be busy for a minute or so, but it will work out.

Caramel:

1 c. unsalted butter

1 c. brown sugar

¼ c. corn syrup

1 can condensed milk

1 tsp. vanilla

Butter the sides of a heavy sauce pan. Melt the butter over low heat. 

Stir in brown sugar. 

When it is mostly dissolved, stir in corn syrup. Slowly add condensed milk, stirring until well combined. 

Raise heat to medium-low; bring to a boil, stirring constantly, for 3 ½ to 4 minutes. 

I like my caramel a little less stiff so I go to 3 ½ minutes. Remove from heat, stir in vanilla.

The caramel can sit for a few minutes while you finish the marshmallows.

To assemble:

Make the Basic Marshmallow recipe:

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)

½ cup cold water

2 cups granulated sugar

2/3 cup light corn syrup

¼ cup water

¼ teaspoon salt

1 tablespoon vanilla extract (or other flavor extract)

Confectioners’ sugar

Line 9 x 9-inch or 8 x 8-inch pan (for thick marshmallows) or a 9x13-inch (for thinner marshmallows) with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Start the caramel sauce now.

Meanwhile, combine sugar, corn syrup and ¼ cup water in a small saucepan. Bring the mixture to a rapid boil.  As soon as it is boiling, set the timer and allow to boil hard for 1 minute.

You may be stirring two pans at once or enlist a willing volunteer that you will pay later in marshmallows.

Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate.

When you are ready to pour into the pan, pour in about 2/3 of the marshmallow mixture. 

Pour most of the caramel sauce over the marshmallow (I didn’t use all the sauce because it would be too much caramel. 

Use the remaining sauce 

on some ice cream or on cookies or anything else you put caramel sauce on or in). Gently spread the caramel on the marshmallow until it’s mostly smooth.

Pour on the remaining marshmallow and gently smooth the top.

Let it cool a bit longer than you would with the Basic Marshmallow recipe.

Cut into squares as usual. 

The strips are cut; now I just have to cut into squares

Now, you can get even more creative. Melt some chocolate – whatever kind you like – 

and dip the marshmallows or some of the marshmallows in the chocolate. Sprinkle with a bit of sea salt. Or crushed peppermints. Or finely chopped nuts. Or…  

These make wonderful gifts, wonderful treats, and just look really cool. And taste even better.

I’m going to try a few of the other marshmallow recipes and I’ll let you know how those work out. But I have to drink my hot chocolate first.