Salted Caramel Swirl Marshmallows

Homemade marshmallows are so good and so easy to make, and these Salted Caramel Swirl Marshmallows are even better with a sweet and salty twist!

Salted Caramel Swirl Marshmallows stacked on a white pedestal

I remember years ago, long before BoB came to be, watching someone on a food show make marshmallows. I just rolled my eyes and wondered why anyone would want to do that. I didn’t even like marshmallows. But, then I tried a homemade marshmallow and I understood all the fuss.

You see, those bags of mass-produced marshmallows may be handy to use in baking and such, but they’re just not very good on their own. Homemade marshmallows, however, are an entirely different story. They’re soft and sweet and just a joy to eat.

Salted Caramel Swirl Marshmallows on a white pedestal

And, they are surprisingly easy to make. I made a couple of batches within a couple of days. Granted, I volunteered Quinn to help me, but they’re completely doable on your own. Just make sure you have everything measured and ready to go.

The first batch I made was straight vanilla. I didn’t want to complicate things right out of the gate. But, then I made these tasty beauties that are swirled with salted caramel. We all know how I love sweet and salty. The salt gets diluted down with all the sweet, but there’s still plenty there.

These are absolutely delicious! They would make lovely holiday gifts for your friends. Maybe even package them with some hot chocolate mix and a couple of mugs. Of course, you can just keep them all for yourself instead. I’ll never tell.

Yield: 16 2-inch marshmallows

Salted Caramel Swirl Marshmallows

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes

Homemade marshmallows get the sweet and salty treatment with a swirl of salted caramel!

Salted Caramel Swirl Marshmallows stacked on a white pedestal

Ingredients

For the coating:

  • 3/4 cup (82g) confectioners' sugar
  • 1/2 cup (56g) cornstarch

For the marshmallows:

  • 1/2 cup store-bought salted caramel*
  • 4 & 1/2 teaspoons unflavored powdered gelatin
  • 3/4 cup cold water, divided into 1/2 cup and 1/4 cup portions
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup light corn syrup, divided into 1/4 cup portions
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

To make the coating:

  1. Sift together confectioners' sugar and cornstarch.
  2. Set aside.*

To make the marshmallows:*

  1. Lightly coat an 8-inch square pan with cooking spray. Dust the bottom of the pan with coating.
  2. Place the caramel in a medium bowl. Set aside.
  3. Whisk together the gelatin and 1/2 cup cold water in a microwave-safe bowl. Let sit for 5 minutes.
  4. Combine the sugar, 1/4 cup corn syrup, 1/4 cup water, and salt in a medium saucepan. Bring to a boil over high heat. Continue boiling, stirring occasionally, until the mixture reaches a temperature of 240°F.
  5. While sugar mixture is heating, place 1/4 cup corn syrup in the bowl of a stand mixer fitted with a whisk attachment. Heat gelatin mixture in microwave for 30 seconds, or until completely melted. Pour into mixer bowl with the corn syrup. Turn the mixer on low.
  6. When the sugar mixture has reached 240°F, remove it from heat, and carefully and slowly pour it into the mixer bowl while the mixer is still running on low speed. Increase the speed to medium and beat for 5 minutes. Then, beat at medium-high for 5 minutes. Increase to high, add the vanilla, and beat for 2 minutes. The mixture should be opaque white, fluffy, and tripled in volume.
  7. Scoop about a quarter of the marshmallow batter into the bowl with the caramel. Working quickly, whisk until well blended. Scrape the mixture back into the remaining marshmallow batter. Use a large spatula in a figure-eight motion to fold and swirl the two mixtures.
  8. Pour the batter into the prepared pan. Spread evenly and smooth the top.
  9. Generously sift the coating over the top of the marshmallows. Leave the marshmallows in a cool, dry place for 8 hours.
  10. Use a knife to loosen the marshmallows from the edges of the pan. Flip the pan onto a surface coated with the prepared coating. Cut the marshmallows into pieces. Dip the edges in the coating and pat off the excess.
  11. After a couple of days, you may need to coat the marshmallows again.

Notes

*I used CC Made Sel Gris Caramel Sauce.

**This amount of coating will be more than plenty for 1 batch of marshmallows. If you plan to make more marshmallows, you can store any extra coating in an airtight container for quite a while.

To make vanilla marshmallows, just skip the caramel swirling steps and spread the mixture into the prepared pan. 

Recipe ever so slightly adapted from Marshmallow Madness.

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I was provided with products for my use as well as for a giveaway by Chicago Metallic. All opinions are my own.

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