Caramel swirl marshmallows

Caramel Swirl Marshmallows


Homemade marshmallows and caramel can seem daunting, but these candies are guaranteed to be worth the trouble.



  • 3/4 cup granulated sugar
  • 1/4 cup Butter, cut into chunks
  • 1 cup Heavy Whipping Cream, warmed
  • 1 teaspoon vanilla extract


  • Powdered sugar, for dusting
  • 1 cup cold water, divided
  • 3 (1/4-ounce) envelopes unflavored gelatin
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups granulated sugar1/2 cup light corn syrup


  1. Combine 3/4 cup granulated sugar and butter in heavy-bottomed 2-quart saucepan; cook over medium-high heat, stirring constantly, until mixture is light golden brown, about 4-6 minutes. Remove from heat; slowly stir in warm whipping cream. Return to stovetop; cook over medium-low heat, stirring occasionally, until candy thermometer reaches 230°F, about 10-25 minutes. Remove from heat; stir in 1 teaspoon vanilla.
  2. Meanwhile, line 13×9-inch baking pan with aluminum foil, extending foil over edges; spray with no-stick cooking spray. Generously coat bottom and sides with powdered sugar; set aside.STEP 3
  3. Pour 1/2 cup cold water into bowl of stand mixer with whisk attachment. Sprinkle gelatin over; add 1 teaspoon vanilla and salt. (Do not stir.) Set aside.
  4. Cook 2 cups granulated sugar, corn syrup and remaining 1/2 cup cold water in 2-quart saucepan over medium-high heat, stirring occasionally, until sugar is dissolved. Bring to a boil; boil until candy thermometer reaches 240°F, about 5-7 minutes. Do not stir while boiling.
  5. Once sugar mixture reaches 240°F, start mixer on low speed. Carefully pour sugar mixture over gelatin in bowl; increase speed to high. Beat on high speed 8-10 minutes or until volume doubles and stiff peaks form.
  6. Gently fold half of caramel into marshmallow mixture until swirled (do not overmix). Spread into prepared pan; drizzle remaining caramel on top, using knife to create swirls. Sprinkle top with additional powdered sugar. Cool completely.Tip: Swirling Caramel
  7. Remove marshmallows from pan using foil overhang. Cut into 48 marshmallows using sharp knife dusted with powdered sugar.
  8. Store marshmallows layered between sheets of waxed or parchment paper in airtight container. Keep in dry place at room temperature. Marshmallows will keep up to 2 weeks.