Homemade Scotchmallows Two Ways
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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.
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Place over medium low heat to melt the butter and dissolve the sugar.
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When it starts to bubble stop stirring.
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Place the candy thermometer into the pan, making sure the thermometer tip is submerged. If needed you can tip the pan a little.
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When it reaches 244 F remove the candy thermometer.
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Turn off the heat.
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Add 1/2 cup heavy cream to the mixture and stir with a whisk. Be careful of the steam.
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Then turn the stove back on over medium low heat with the thermometer in the pot.
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Cook until the caramel reaches 244 F. Be careful not to go over that temperature or the caramel will get too hard.
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Pour the caramel in a 8x12 parchment lined baking dish. Spread out evenly, making sure it reaches the corners.
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Chill the caramel in the refrigerator while you make the marshmallow filling.
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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.
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In a saucepan add 2 cups granulated sugar.
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Then add 3/4 cup corn syrup and 1/2 cup water.
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Bring to a boil over low heat.
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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.
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Cook without stirring until it reaches 245 F.
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Once it reaches 245 F remove from the stove.
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Break up the gelatin by turning the mixture on low speed for 10 seconds.
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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.
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Add 1 1/2 tablespoons vanilla bean paste or extract and mix for an additional 30 seconds.
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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.
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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.
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To make the mint marshmallows add mint extract and green food coloring (1 teaspoon for ever 2 cups). Stir to combine.
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Place the mint marshmallows into the pan and freeze for 3 hours.
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Spray a sharp knife with cooking spray. Remove the caramel and marshmallow mixture from the freezer.
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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.
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When the mixture gets too hard to cut place it back in the freezer for 10 minutes. Then finish cutting.
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Place the cubes into the freezer for 30 minutes to harden.
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Cut 2 pounds dark chocolate into small pieces.
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Place in a glass bowl and add 2 teaspoons coconut oil. Microwave for 30 second intervals until melted. Stirring in between intervals. Set aside.
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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.
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Finish with the mint ones last to prevent any flavor interactions.
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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.
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When the chocolates have cooled, drizzle chocolate on top with a fork to create a design. Keep chilled until ready to serve.
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