Sea Salt Caramel Swirl Marshmallows

Name: Sea Salt Caramel Swirl Marshmallows
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 24
Cuisine: Global
Ingredients: 24 servings Classic Coating; 355 milliliters confectioners sugar; 118 milliliters light corn syrup, divided; 3 Tbsps cream; 5 teaspoons unflavored powdered gelatin; 237 milliliters cornstarch or potato starch; 24 servings The Syrup; 0 teaspoons salt; 0 teaspoons sea salt; 177 milliliters sugar; 24 servings Classic Vanilla Marshmallows; 2 teaspoons pure vanilla extract; 59 milliliters water

Sea Salt Caramel Swirl Marshmallows is a gluten free hor d'oeuvre. This recipe serves 24. One portion of this dish contains approximately 1g of protein, 1g of fat, and a total of 119 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have classic coating, sugar, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 9 hours.

Instructions

For the Classic Coating: Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups’ worth at a time and store it in an airtight container; it keeps forever.

Equipment you will use

Food Processor

Bowl

For the Classic Vanilla Marshmallows: Lightly coat an 8-by-8-inch baking pan with cooking spray.

Ingredients you will need

Cooking Spray

Marshmallows

Vanilla

Equipment you will use

Baking Pan

Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Whisk

Bowl

Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds.

Ingredients you will need

Corn Syrup

Gelatin

Sugar

Water

Salt

Equipment you will use

Hand Mixer

Microwave

Sauce Pan

Whisk

Bowl

Pour it into the mixer bowl. Set the mixer speed to low and keep it running.

Equipment you will use

Blender

Bowl

When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume.

Ingredients you will need

Marshmallows

Vanilla

Syrup

Equipment you will use

Blender

Bowl

Sea Salt Caramel Swirl Marshmallows: Stir together the sugar, water, and corn syrup in a small saucepan over high heat. Stir until the sugar is dissolved and the syrup comes to a bubble. From this point on, don’t stir the syrup; just occasionally swirl the pan gently. When the caramel reaches a light amber color, remove the pan from the heat and quickly whisk in the cream. The caramel will bubble violently, so be careful.

Ingredients you will need

Marshmallows

Corn Syrup

Sea Salt

Caramel

Cream

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Whisk in the salt.

Ingredients you will need

Salt

Equipment you will use

Whisk

Transfer the caramel to a medium bowl.

Ingredients you will need

Caramel

Equipment you will use

Bowl

Whip up a batch of Classic Vanilla batter. Working quickly, scoop about a quarter of the finished batter into the bowl with the caramel.

Ingredients you will need

Caramel

Vanilla

Equipment you will use

Bowl

Whisk the mixture together until well blended. Scrape the caramel marshmallow back into the bowl with the vanilla batter and, using a large spatula and a figure-eight motion, fold and swirl the two together.

Ingredients you will need

Marshmallows

Caramel

Vanilla

Equipment you will use

Spatula

Whisk

Bowl

Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners and flatten the top. Sift coating evenly and generously over the top.

Ingredients you will need

Marshmallows

Equipment you will use

Offset Spatula

Frying Pan

Let it set for 8 hours in a cool, dry place.

Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating.

Ingredients you will need

Marshmallows

Equipment you will use

Knife

Frying Pan

Cut it into pieces and dip the sticky edges in more coating, patting off the excess. After a day or two of storage, these mallows may need to be redusted with coating.

Ingredients you will need

Dip