Description
These salted caramel swirl marshmallows are what dreams are made of. Fluffy vanilla clouds with ribbons of buttery caramel and a kiss of sea salt that’ll make your taste buds dance with joy.
Ingredients
Scale
- 3 packages (0.75 oz each) unflavored gelatin
- 1 cup cold water, divided
- 1½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- ½ cup powdered sugar
- ½ cup cornstarch
- 1 cup granulated sugar for caramel
- 6 tablespoons unsalted butter, cubed and at room temperature
- ½ cup heavy cream, at room temperature
- 1 teaspoon flaky sea salt, plus extra for sprinkling
- ½ teaspoon vanilla extract
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides. Mix powdered sugar and cornstarch in a bowl, then dust the parchment paper generously with this mixture.
- Pour ½ cup cold water into the bowl of a stand mixer with the whisk attachment. Sprinkle gelatin evenly over water and let it bloom while preparing the syrup.
- In a medium saucepan, combine remaining ½ cup water, granulated sugar, corn syrup, and kosher salt. Heat over medium until sugar dissolves, then increase to medium-high and cook without stirring until mixture reaches 240°F.
- With mixer on low, slowly pour hot syrup into bloomed gelatin. Gradually increase speed to high and beat for 12-15 minutes until very thick, glossy and tripled in volume. Add vanilla during the last minute.
- While marshmallow is beating, make the caramel. Heat 1 cup sugar in a heavy-bottomed pan over medium heat, swirling occasionally until completely melted and amber colored. Add butter carefully (it will bubble), then whisk until incorporated.
- Remove caramel from heat, slowly add cream while whisking constantly, then stir in sea salt and vanilla. Allow to cool until warm but still pourable.
- Pour marshmallow mixture into prepared pan and smooth the top. Drizzle the caramel across the surface, then swirl gently with a skewer. Sprinkle with additional flaky sea salt.
- Let marshmallows set uncovered at room temperature for at least 6 hours or overnight.
- Dust a cutting board with powdered sugar mixture. Lift marshmallow slab using parchment overhang and place on board. Cut into squares with a dusted knife, then toss each piece in remaining powder mixture to coat all sides.
- Store in an airtight container at room temperature for up to 2 weeks.