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Salted Caramels + Marshmallows + Scotchmallows

Home made Marshmallows straight from heaven☁️☁️

Try these with caramel. Try them in fondue. Broiled a top hot cocoa or with a kangaroo. ok But your s’mores will never ever be the same. Especially if you make my fav hot fudge sauce too. I love to dip in dark chocolate+toasted coconut.. love to roll out super thin in a jelly roll pan and make scotchmallows or do cookie cutters!

These are easier than you think, yummier and most likely will have all the ingredients all ready in your pantry.

These Home made Marshmallows were piped out with a star attachment, sprinkled with all-white non perils, then dipped in dark chocolate ganache+sprinkled with toasted coconut. Make a few topping options, invited some friends over and let them go wild.

Salted caramel poured out thin. Strips of Marshmallow laid across. Rolled. salted. drizzled with chocolate or left alone. D I V I N E.

Here are a few things you'll need to have on hand:


CANDY THERMOMETER: We've had this one for years, use it for a number of dishes. Or try this rad spatula one- I'm adding this to my Christmas wishlist annnnd buying a few for my favorite baker friends.


PASTRY BAG+TIP assortment


KITCHENAID stand mixer:How cute is this Mixer+Bowl! Love the texture on this matte black bowl.


CLONCHE DOMES: Cutest little set of three glass domes perfect for a fairy garden or tiny treats.


SILICONE COOKIE BAKING MAT: Demarle baking mat Made of silicone and reinforced with fiberglass mesh- have had mine for over 10 years and give it as housewarming/wedding gifts all the time


PRECUT PARCHMENT PAPER: All natural parchment paper+love cutting up into square to separate each cut square+so cute for muffins/cupcakes


JELLY ROLL pans: My very favorite 1/2 sheet pan made from Nordicware+even comes with a lid- so good for travel and to keep in tact along with all the other stuff you are carrying to the soccer game.


CLICK TO SHOP my favorite supplies:


My all time favorite recipe is by Alton Brown I love his recipes because he explains the why and science behind it. I’m naturally a rule breaker. So I’ll go off the recipe or off the pattern or outside the box to do what I want to make it my own but I love with his recipes.. he helps you understand why you don’t go rouge.

☁️🧁☁️🧁☁️🧁☁️

3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar( 1 1/2 cups)

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

✨✨✨✨

1/4 cup confectioners' sugar

1/4 cup cornstarch

Place the gelatin into the bowl of a stand mixer+ 1/2 cup of the h20. With whisk attachment standing by.

✨✨✨In a small saucepan combine 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

✨✨Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add vanilla during the last min of whipping.

✨✨Combine cornstarch and powdered sugar.. line a baking sheet with it and save some to toss the giant cubes in. Use a brownie pan not jellyroll .. so you get giant marshmallow cubes :)

✨✨OR like in the video.. I placed mallow in a piping bag with a star tip ⭐️ and went to town. LOOK HOW GLOSSY they are!!! So in this case.. don’t toss in the mix.. just top with sprinkles. For texture and crunch.



Fleur de Sel Caramel:

30ish minutes, plus cooling

RECIPE:

4 tablespoons unsalted butter +more for the pan

1 1/2 cups heavy cream, not ultrapasteurized

2 cups sugar

1/2 cup light corn syrup

Pinch salt

1 1/2 teaspoons vanilla extract

1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves.

2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water).

3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long -- what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap.

4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature.

Yield: At least 50 caramels.

NYT besssssst caramel recipe that doesnt stick to your teeth ;)



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