These marshmallows are about to change your slow saturday morning breakfast forever
I love marshmallows, especially in a mug of hot chocolate. I challenged myself to drink hot chocolate every morning this winter (liquid calories = fear food). Now I simply can’t go back to store bought marshmallows. Not to mention, this salted caramel is better than anything plain!
I can’t keep these marshmallows in the house long enough. Seriously. The first week I made these I made three batches of them! They’re just that good. I don’t think I’ll ever drink hot chocolate without these again. Not to mention, they’re pretty good by themselves as well.
To start things off, prepare a 9×13-inch pan. Line with aluminum foil, coat with nonstick spray, then cover with powdered sugar.
This caramel recipe comes from one of my roommates from sophomore year. Thanks, Ava! I seriously cannot get enough of this!
First you’ll make the caramel. Add the sugar and water in a pot on the stove. Use a wet pastry brush to swipe down the sides of the pot to keep the sugar from crystallizing. Mix the sugar and water until combined. Do not mix while heating. Trust the process. Heat the mixture on medium heat until it turns into a golden amber color. Remove from the heat.
Add room temperature cream and stir vigorously. Keep going even if it seizes up. Add butter and salt and return to heat. Cook for 2-3 more minutes while stirring.
Remove the mixture from heat and pour through a sieve into a heat safe bowl. Set aside.
Next, make the marshmallows. In the bowl of a stand mixer add water, gelatin, vanilla, and salt. Do not mix. Set aside.
Add sugar, water, and corn syrup in a pot. Heat over medium high heat. Bring to a boil, boiling for 10-15 minutes or until the mixture reaches 240 degrees Fahrenheit. Remove from heat.
Begin mixing on low speed, slowly pouring in sugar mixture. Bring mixer to high speed, mixing for 8-12 minutes, or until stiff peaks occur. Gently fold in half of the caramel to the marshmallow mixture.
Pour marshmallow into a prepared pan. Drizzle the remaining caramel onto the marshmallows. Drag a knife through the marshmallows to create a swirl pattern with the caramel. Top with powdered sugar.
Let set in the refridgerator for 4 hours, or overnight. Cut into as many pieces as desired. You can make them as little or big as you’d like. Toss leftovers in powdered sugar so they don’t stick to others.
Coating your knife in powdered sugar helps it cut smoother!
I hope you all enjoy these! I know I simply can’t get enough of them. I can’t wait to hear what you all think. Be sure to comment below and leave reviews if you make it!! Love you all!!
Salted Caramel Swirl Marshmallows
- 1 1/2 cups sugar
- 1/4 cup water
- 1 cup heavy whipping cream room temperature
- 7 tbsp unsalted butter room temperature
- 1 tsp salt
- 1 cup cold water
- 3 (1/4 ounce) envelopes unflavored gelatin
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 cups granulated sugar
- 1/2 cups light corn syrup
- powdered sugar for dusting
- Place sugar and water in a medium saucepan and mix gently. Heat on medium heat. Do not stir, no matter how crunchy it looks.
- Cook until sugar becomes a golden amber color, then remove from heat and vigorously whisk in cream. Add butter and salt, then return to medium heat.
- Continue whisking for 2-3 minutes. Pour through a sieve into a heat safe bowl and let cool.
- Line a 9x13-inch baking dish with aluminum foil. Spray foil with non-stick spray, then coat bottom and sides with powdered sugar.
- Pour 1/2 cup cold water, gelatin, vanilla, and salt into a bowl for a stand mixer. Do not stir.
- Heat 2 cups of sugar, corn syrup, and remaining 1/2 cup water in a saucepan over medium heat, stirring occasionally. Bring to a boil until heated to 240 degrees Fahrenheit.
- Set mixer on low speed. Pour sugar mixture into the gelatin mixture. Beat on high speed for 8-10 minutes or until stiff peaks form. Gently fold in 1/2 of the caramel.
- Pour marshmallow mixture into prepared baking dish. Pour remaining caramel on top. Use a knife to create the swirl designs. Sprinkle with powdered sugar.
- Set in the refrigerator to cool. Cool for 4 hours, or overnight. Remove the marshmallows from the pan by lifting up the foil. Cut to your size preference.
- Toss leftover marshmallows in powdered sugar, then put in a Tupperware container to store it.