Homemade Scotchmallows Two Ways
What you'll need
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Kitchen Aid Stand
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Vanilla Bean Paste
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Candy Thermometer
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Make the caramel by placing 1 stick of butter (1/2 cup), 1 cup brown sugar and 1/2 cup corn syrup into a sauce pan.
1
Place over medium low heat to melt the butter and dissolve the sugar.
2
When it starts to bubble stop stirring.
3
Place the candy thermometer into the pan, making sure the thermometer tip is submerged. If needed you can tip the pan a little.
4
When it reaches 244 F remove the candy thermometer.
5
Turn off the heat.
6
Add 1/2 cup heavy cream to the mixture and stir with a whisk. Be careful of the steam.
7
Then turn the stove back on over medium low heat with the thermometer in the pot.
8
Cook until the caramel reaches 244 F. Be careful not to go over that temperature or the caramel will get too hard.
9
Pour the caramel in a 8x12 parchment lined baking dish. Spread out evenly, making sure it reaches the corners.
10
Chill the caramel in the refrigerator while you make the marshmallow filling.
11
To make the marshmallow filling add 4 packets of unflavored gelatin to a mixing bowl.
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Add 1/2 cup water and stir. Let sit.
13
In a saucepan add 2 cups granulated sugar.
14
Then add 3/4 cup corn syrup and 1/2 cup water.
15
Bring to a boil over low heat.
16
Brush down the sides with a pastry brush dipped in warm water. Place the candy thermometer into the mixture. Make sure the tip is submerged.
17
Cook without stirring until it reaches 245 F.
18
Once it reaches 245 F remove from the stove.
19
Break up the gelatin by turning the mixture on low speed for 10 seconds.
20
Then on low speed, slowly add in the hot sugar mixture into the gelatin. Turn the mixer up to medium speed. Mix for 10-15 minutes to thicken.
21
Add 1 1/2 tablespoons vanilla bean paste or extract and mix for an additional 30 seconds.
22
Quickly add the marshmallow mixture to the cold caramel. I’m doing 3/4 vanilla and then reserving 1/4 of the marshmallow mixture to flavor with mint.
23
If you want to make two flavors reserve a portion for the other flavor. You want the marshmallow layer to be about 1/2 inch thick.
24
To make the mint marshmallows add mint extract and green food coloring (1 teaspoon for ever 2 cups). Stir to combine.
25
Place the mint marshmallows into the pan and freeze for 3 hours.
26
Spray a sharp knife with cooking spray. Remove the caramel and marshmallow mixture from the freezer.
27
Cut into 1 inch strips and then 1 inch cubes. You may need to spray the knife multiple times. Place the cut pieces on a parchment lined baking sheet.
28
When the mixture gets too hard to cut place it back in the freezer for 10 minutes. Then finish cutting.
29
Place the cubes into the freezer for 30 minutes to harden.
30
Cut 2 pounds dark chocolate into small pieces.
31
Place in a glass bowl and add 2 teaspoons coconut oil. Microwave for 30 second intervals until melted. Stirring in between intervals. Set aside.
32
Dip the frozen pieces into the chocolate with two forks. Then place them back on a parchment lined baking sheet and chill in the refrigerator.
33
Finish with the mint ones last to prevent any flavor interactions.
34
When they have chilled for 10 minutes re-dip them in chocolate for a thicker coat or touch up any imperfections with some more melted chocolate.
35
When the chocolates have cooled, drizzle chocolate on top with a fork to create a design. Keep chilled until ready to serve.
36
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