Last year I went to the Austin Farmers Market when we were in the area visiting family. It was around Thanksgiving and the air was cool. I remember getting a cup of hot cocoa with a homemade salted caramel marshmallow in it. I had my choice of marshmallows—they were included at this booth—and I was immediately taken. Oh my! The flavor and texture of these homemade marshmallows was unlike any store-bought version I had ever tried. Light, fluffy, squishy and full of flavor. Yummy!
Ever since then I’ve wanted to try and make my own version. It only took me almost a year to give it a try! Over the summer, I came across the fun Marshmallow Madness book that provided extra inspiration and made it look so easy (it really, is). So with the combination of these two things, I thought these Homemade Salted Caramel Marshmallows would be a perfect addition to the 12 Weeks of Christmas Treats.
Let me tell you, these are really quite easy to make and I bet once you try them, you’ll not want to accept anything less. The little bit of caramel swirled in tastes good on its own but is excellent in the hot cocoa too. Either way, I hope you’ll give them a try. They would also make great gifts! Maybe include some hot cocoa mix? A great combo if you ask me!
Here’s the recipe:
This recipe has been adapted from the Marshmallow Madness book.
- Salted Caramel
- ⅔ cup sugar
- ¼ cup water
- 2 teaspoons light corn syrup
- ⅓ cup cream (I actually used 2% milk and it came out fine!)
- ¼ teaspoon sea salt
- Classic Vanilla Marshmallows
- 4 ½ teaspoons unflavored powdered gelatin
- ½ cup cold water
- The Mallowing
- 1 batch Classic Vanilla marshmallow batter
- ½ cup Classic Coating, plus more for dusting
- The Syrup
- ¾ cup sugar
- ½ cup light corn syrup, divided
- ¼ cup water
- ¼ teaspoon salt
- The Mallowing
- 2 teaspoons pure vanilla extract
- ½ cup Classic Coating plus more for dusting
- Classic Coating
- 1½ cups confectioners’ sugar
- 1 cup cornstarch
- Classic Coating: Blend cornstarch and powdered sugar together. You can make a big batch of this and store in an airtight container.
- For the Classic Vanilla Marshmallows: Lightly coat an 8-by-8-inch baking pan with cooking spray.
- Whisk together the gelatin and cold water in a small bowl and let it soften for 5 minutes.
- Stir together the sugar, ¼ cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F (using a candy thermometer to monitor). Meanwhile, pour remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running (a stand mixer makes this easier).
- When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume.
- Sea Salt Caramel
- Stir together the sugar, water, and corn syrup in a small saucepan over high heat. Stir until the sugar is dissolved and the syrup comes to a bubble. From this point on, don’t stir the syrup; just occasionally swirl the pan gently. When the caramel reaches a light amber color, remove the pan from the heat and quickly whisk in the cream. The caramel will bubble violently, so be careful.
- Whisk in the salt. Transfer the caramel to a medium bowl.
- FOR SALTED CARAMEL MARSHMALLOWS
- Make a batch of Classic Vanilla batter. Working quickly, scoop about a quarter of the finished batter into the bowl with the caramel. Whisk the mixture together until well blended. Scrape the caramel marshmallow back into the bowl with the vanilla batter and, using a large spatula and a figure-eight motion, fold and swirl the two together. Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners and flatten the top. Sift coating evenly and generously over the top. Let it set for 8 hours in a cool, dry place. (I put mine in my empty off microwave).
- Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut it into pieces and dip the sticky edges in more coating, patting off the excess. After a day or two of storage, these mallows may need to be redusted with coating.
- Store in an airtight container or enjoy immediately!
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