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Salted Caramel Swirl Marshmallows

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.
Prep Time 30 mins
Rest Time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Servings 24 large marshmallows

Ingredients
  

Salted Caramel

  • 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

Marshmallows

  • 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

Instructions
 

Salted Caramel

  • 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.
Keyword Marshmallow, Salted Caramel