Salted Caramel Marshmallow

20 December 2014

Homemade marshmallows are probably one of the easiest things I have ever made considering their payoff, albeit not the most healthy item. I thought I would try out some different flavor combos and decided to make a salted Caramel Marshmallow to go with my hot chocolate.

Nerd Fact: Did you know hot chocolate and hot cocoa are not the same thing? Hot cocoa is a powder made from raw cocoa powder, which removes the cocoa butter and hot chocolate consist of melted chocolate bars in a powder or cream form.

Salted Caramel Marshmallow

Recipe for marshmallows.html

Salted Caramel Marshmallow

Prep time: - Cook time: - Total time:
Yield: 1 (8x8) panS


- Vegetable oil for brushing pan
- 1 cup confectioners' sugar for coating pan and marshmallows
- 4 (1/4-ounce) envelopes powdered unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1 t fine sea salt
- 1 T pure vanilla extract
- About 6 ounces bittersweet chocolate, finely chopped
- Flaky sea salt

Put 2/3 cup of water in a mixing bowl with gelatin and stir briefly, then begin making caramel syrup. Put sugar in a saucepan with 1/2 cup of water on med-high heat and heat until color begins to turn a little golden. Remove the pan from the heat, and standing back, carefully add the 1/2 cup hot water—it will bubble up and steam.

Whisk the caramel until smooth, then add corn syrup and salt. Return the pan to moderate heat and bring the sugar mixture to a boil until it registers at 240°F (soft-ball stage) on a candy themometer. Remove the pan from the heat and let stand briefly.

With the mixer on low speed, pour the hot syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla.

Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered, at room temperature until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.

Cut into squares.

Melt chocolate and dip tops of marshmallows in chocolate and then dust with sea salt. Enjoy!



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