These marshmallows are a game changer! They are quick and easy, perfectly sweet and salty. They are going to change your morning hot chocolate or coffee forever. Seriously. I can't keep enough of these in the house.
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.
Marshmallows
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.
Notes
Brush the inside of the pot with a wet pastry brush so crystals do not form.