Soft, fluffy, pillowy caramel marshmallows. With caramel mixed right in and a ripples right through, you’ll love these fun candies. Sweet and a little salty if you want it, homemade truly are the best marshmallows.
For best results, always weigh ingredients where a weight is provided
Equipment
Candy thermometer or digital meat thermometer
Stainless steel, heavy-based saucepan
Stand mixer with whisk attachment
9 inch square baking tin
Instructions
If using homemade caramel, make that first. Chill in the fridge while you make the marshmallows and it should be room temperature by the time you need it.
Grease a 9 inch square baking tin (or similar) with butter and set aside.
Pour ½ cup of water into the bowl of a stand mixer fitted with a whisk attachment, then sprinkle the gelatine over the top and leave it to soften.
Place the remaining water, sugar and glucose into a stainless steel (preferably heavy based) medium saucepan. Give it a little stir to start the sugar dissolving. Sit a candy thermometer into the pan and place it over medium-high heat until the mixture starts to boil.
Once it reaches 130C / 260F on the thermometer (after 10-15 minutes), take it off the heat. Let the bubble start to subside.
With the mixer running on low, slowly pour in the sugar syrup into the gelatine mixture, until combined.
Turn the mixer up to high and beat for 10-12 minutes until white and tripled in volume. It’s done when you can see strings of marshmallow pulling away from the side. See the images in the post for the texture.
If the caramel is still cold, warm ½ cup in the microwave for 15 seconds.
Add the vanilla and the ½ cup of caramel to the marshmallow, then beat just enough to combine.
Scoop / scrape half the marshmallow into the prepared pan, nudging it out to the edges, then use slightly damp (not soaking wet - see notes) hands to gently level it out. It will be beginning to set so work as quickly as you can.
Drizzle over 1 ½ tablespoons of caramel. Drag a knife through a few times to create a swirl pattern.
Scrape the remaining marshmallow on top. Spread it out again then drizzle over another 1 ½ tablespoons of caramel and swirl it again with the knife.
In a small bowl combine the icing sugar and cornflour, then sprinkle a little over the top of the marshmallows reserving the rest in a sealed container for later.
Allow it to set in a cool place (not the fridge) for at least 8 hours or overnight (better) with a larger pan over the top to keep it sealed. When ready, slice into squares and dust well with the remaining sugar mixture.
Store in an airtight container in the pantry for up to 1 month.
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Notes
Make your own caramel sauce using this recipe. The caramel solidifies in the fridge - just use the microwave to warm it slightly before using.
There will be about ½ cup of my homemade caramel leftover. Excess caramel can be stored in a preserving jar, in the fridge, for up to a month.
When wetting your hands, make sure to shake them off well so they're just damp. If you add too much moisture, the marshmallow will start to melt.
You can make these salted caramel marshmallows by simply adding ½ teaspoon of sea salt flakes to the caramel or using a salted caramel to start with.
I prefer to use butter for greasing as opposed to cooking spray or oil spray as it will stay in place and not bead or run.
Marshmallows can be frozen too which will prolong their life up to 4 months.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.