I hope that, no matter what your day holds, it's a great one. May your heart be filled with cheer and your mugs be full of hot chocolate.
And marshmallows. Specifically, these Salted Caramel Marshmallows.
If you've never tried to make marshmallows from scratch, let me tell you, it's worth it. I wouldn't say they're "fool-proof," but they're pretty close. And they open up a world of possibilities! A few years ago, I made a peppermint batch that was so fluffy and delicious. This year, salted caramel was calling my name. The flavor combos are pretty much endless.
Before you set off on your marshmallow journey, let me offer you a few words of encouragement. These marshmallows aren't tricky to make at all, and you can totally do it. They're really quite simple as long as you do these two things: 1. Allow the sugar mixture to completely heat to 240 degrees, and 2. Let the sugar and gelatin whip for 12-15 minutes. As long as you do those two things, you should be golden.
Now, I'll be straight with you. Transferring the marshmallow mixture to the pan is a bit tricky. And sticky. If you grease your spatula or spoon it makes the process a lot easier.
Once the marshmallows are in the pan it's time to add the caramel! I melted half a bag of Kraft Caramels (about 20) with a little water to achieve the right consistency. Drizzle the top of the marshmallows with the melted caramel and then drag a butter knife through the mixture to create the swirl effect.
Sprinkle the top of the marshmallows with powdered sugar and let them rest overnight, uncovered.
After you cut into the marshmallows, you'll need to dip the sides in a powdered sugar and salt mixture to prevent the cut marshmallows from sticking to each other. If you prefer your caramel without salt, then you can use just powdered sugar for this part.
When the marshmallows are ready, get a couple into a mug of hot chocolate as fast as you can. And then have a couple on the side, because...it's Christmas and you can.
Homemade Salted Caramel Marshmallows
Fluffy and delicious homemade marshmallows swirled with caramel and sprinkled with salt.
Ingredients
- 3 envelopes unflavored gelatin
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon sea salt (or kosher salt)
- 1 tablespoon vanilla extract
- Confectioner's sugar, for dusting
- 1/2 bag Kraft caramels (about 20)
- Sea salt, for dusting
Instructions
1. In the bowl of a stand mixer fit with the whisk attachment, combine gelatin and 1/2 cup cold water. Let sit while you prepare sugar mixture.2. In a medium saucepan, combine granulated sugar, corn syrup, salt and remaining 1/2 cup cold water. Cook over medium heat until sugar dissolves, stirring frequently. Raise to high heat and cook until the mixture reaches 240 degrees on a candy thermometer. Once the mixture starts to boil, stirring is no longer necessary.3. Remove sugar syrup from heat. Turn the mixer on low and slowly pour the sugar syrup into the gelatin. Once all sugar syrup has been added, turn the mixer to high and whip for about 12-15 until very thick. Add vanilla and whip for another minute.4. Line a glass pan with plastic wrap. Spray pan with non-stick spray and dust with powdered sugar. Transfer marshmallow mixture into pan and smooth top. 5. Heat caramels until smooth, adding a few teaspoons of water if necessary. Drizzle top of marshmallows with caramel. Drag a butter knife throughout the marshmallows to create a swirl effect.6. Dust top of marshmallows with powdered sugar and let sit overnight, uncovered.7. Once marshmallows have completely cooled, turn out onto a cutting board. Using a greased, sharp knife, cut marshmallows into 1 inch squares. Roll cut sides into a combination of powdered sugar and sea salt. 8. Store in airtight container at room temperature. If marshmallows become sticky, remove container top to allow them to dry out again.
Details
Yield: 1 9x13" pan
Prep time:
Yield: 1 9x13" pan
Prep time:
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