Chocolate Covered Caramel Marshmallow recipe

image credit ashleemarie.com

Ingredients

Caramel

1. 1/2 C butter
2. 1/2 lbs packed light brown sugar
3. 1/8 tsp salt
4. 1/2 C light corn syrup
5. 5 oz sweetened condensed milk
6. 1/2 tsp vanilla

Marshmallow

1. 3 Tbsp unflavored gelatin powder
2. 1/3 C cold water
3. 3 C granulated sugar
4. 1 1/2 C water
5. 1 1/2 tsp vanilla

Outer shell

1. 12 oz Chocolate
2. 1-2 Tbsp shortening

Instructions

Caramel

1. in a saucepan dissolve the brown sugar, salt and butter over medium heat
2. add the corn syrup and mix
3. pour in the sweetened condensed milk and stir
4. bring the mixture to a low boil over medium heat until it hits 240 degrees on a candy thermometer (remember to adjust for your elevation) – this makes super soft caramels – you can cook to 245 if you want stiffer caramels
5. pour into a 9×13 pan coated with butter (OR I found it better to coat some parchment paper with butter and place that in the pan easier to pull out later for cutting)
6. let start to cool

Marshmallows

1. stir the gelatin and cold water together and let it bloom for about 10 mins
2. in a saucepan over low heat dissolve the sugar in the second water measurement
3. add the gelatin and stir until dissolved
4. bring the mixture to a low boil and boil steadily (but not vigorously) for about 8-10 mins without stirring – if you're using a candy thermometer I look for it to hit the thread stage – 230 degrees (or adjust to your altitude, I hit 210)
5. remove from heat, pour into your mixer and start to beat.
6. When it starts to turns white add the vanilla – beat until it is very thick and white – I listen for the sound of the mixer to change then I stop.
7. When you stop the beaters the thick white ribbons of the mixture should fall back into the mixture and smooth back out – you don't want to over beat or the marshmallows will be too dense.
8. pour over the caramels and let set
9. Once the marshmallows are set chill in the fridge for 30 mins to help the caramel harden a little to make cutting easier.
10. pull out of the pan and with the caramels still on the bottom cut into small squares
11. melt the chocolate and stir in the shortening
12. dip each caramel marshmallow square into the chocolate – shake off and place on parchment paper to let set.

For more detail ashleemarie.com

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