Salted Caramel Swirl Marshmallows

If you have roughly 30 minutes to spend in the kitchen, Salted Caramel Swirl Marshmallows might be an amazing gluten free recipe to try. This recipe serves 16 and costs 27 cents per serving. One serving contains 117 calories, 1g of protein, and 0g of fat. 1615 people were impressed by this recipe. Plenty of people really liked this hor d'oeuvre. A mixture of water, water, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Bake or Break. With a spoonacular score of 1%, this dish is improvable. Sea Salt Caramel Swirl Marshmallows, Homemade Sea Salt Caramel Swirl Marshmallows, and Chocolate-Dipped Salted Caramel Marshmallows are very similar to this recipe.

Servings: 16

Preparation duration: 25 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the coating:Sift together confectioners' sugar and cornstarch. Set aside.*To make the marshmallows:*Lightly coat an 8-inch square pan with cooking spray. Dust the bottom of the pan with coating.Place caramel in a medium bowl. Set aside.Whisk together gelatin and 1/2 cup cold water in a microwave-safe bowl. Let sit for 5 minutes.Combine 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.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.When the sugar mixture has reached 240, 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.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.Pour the batter into prepared pan. Spread evenly and smooth the top.Generously sift the coating over the top of the marshmallows. Leave the marshmallows in a cool, dry place for 8 hours.Use a knife to loosen the marshmallows from the edges of the pan. If using a collapsible pan, fold down the sides of the pan. If using a standard pan, flip the pan onto a surface coated with the prepared coating. Cut into pieces. Dip the edges in the coating and pat off the excess.After a couple of days, you may need to coat the marshmallows again.

 

Step by step:

1. To make the coating:Sift together confectioners' sugar and cornstarch. Set aside.*To make the marshmallows:*Lightly coat an 8-inch square pan with cooking spray. Dust the bottom of the pan with coating.

2. Place caramel in a medium bowl. Set aside.

3. Whisk together gelatin and 1/2 cup cold water in a microwave-safe bowl.

4. Let sit for 5 minutes.

5. Combine 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.While sugar mixture is heating, place 1/4 cup corn syrup in the bowl of a stand mixer fitted with a whisk attachment.

6. Heat gelatin mixture in microwave for 30 seconds, or until completely melted.

7. Pour into mixer bowl with the corn syrup. Turn the mixer on low.When the sugar mixture has reached 240, 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.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 prepared pan.

9. Spread evenly and smooth the top.Generously sift the coating over the top of the marshmallows. Leave the marshmallows in a cool, dry place for 8 hours.Use a knife to loosen the marshmallows from the edges of the pan. If using a collapsible pan, fold down the sides of the pan. If using a standard pan, flip the pan onto a surface coated with the prepared coating.

10. Cut into pieces. Dip the edges in the coating and pat off the excess.After a couple of days, you may need to coat the marshmallows again.

Nutrition Information:

covered percent of daily need