Caramel Marshmallow recipe. A soft, buttery caramel layer, topped with fluffy homemade marshmallows then cut and dipped in a sweet chocolate coating – an easy recipe with tips and tricks and video tutorial
How I created this Chocolate Caramel covered marshmallow recipe
I’m obsessed with a few flavors – chocolate, peanut butter, coconut, lemon… and of course caramel. I’ve actually had a version of this recipe on the blog for YEARS – but it was UGLY (see the first note in the “tips” below) so it never really got made or seen by anyone. We eat with our eyes first after all.
So it’s been on my “to remake” list for YEARS. Last Christmas I made another big attempt (see tip 2) but that was an epic fail as well..
Finally this last Christmas a brain storm helped me figure out how to better build these. I’m finally happy with them AND I promise – you will LOVE them.
My kids are obsessed too – I had to make 3 batches this weekend since they kept eating them before I could finish the video or get pictures (darn)!
I finally have it just right and I’m sharing all the tips I’ve learned along the way with you!
Just take me to the Caramel Marshmallow Recipe already!
If you’d rather skip my tips and tricks for how to make caramel marshmallows dipped in chocolate, along with links to other homemade caramel recipes and get straight to this delicious copycat scotchmallow recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips and Tricks for making Caramel Marshmallows
How to layer the caramel and marshmallows
the first time I made a version of these I actually poured the warm marshmallow into the pan then added the warm caramel mixture and swirled it – it was DELICIOUS – but a MESS
The SECOND time I decided to layer the marshmallow and caramel for a cleaner look – welllll you can imagine what happens to set marshmallows when you pour warm caramel on top – the marshmallows grew, bubbled, melted, and it again was a HUGE mess – def not layers – clearly I didn’t think that one through…
so finally I realized I had to build it upside down – caramel first – let it mostly cool add the marshmallows – yes the caramel and marshmallow tends to separate this way BUT it works and you have lovely layers
How to cut the caramel marshmallows
this is a little tricky – I spray my SHARP knife with a non stick spray and keep the knife clean EVERY CUT
keep the caramel on the bottom – otherwise it will squish the marshmallow or even slide around while your trying ot cut it
I ALSO separate each row as I cut it – otherwise the caramel resticks together
refrigerating for 30 mins to firm up the caramel helps SO MUCH
How to keep your soft caramel from dripping
THIS is why I dip them in chocolate – first of all refrigerate before cutting – then dip them right away – and if you can’t do the whole pan at once, or if they start getting soft put what you can’t dip back in the fridge – the chilled caramel will help the chocolate set faster and it will help hold the caramel into place – then when left at room temperature you’ll still have ooey soft caramels that are held into place
If you don’t want to dip them in chocolate I recommend keeping them in the fridge – taking them out about 15 mins before serving so they don’t get too drippy before eating
OR you can cook the caramel longer – turning it into a harder caramel – another 5 degrees, depending on how you like your caramels – personally my LEAST favorite option as it makes them hard to eat.
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If you love caramel covered marshmallows you’ll love these other Caramel recipes!
Soft Buttery Caramels | Caramel Popcorn Balls | Chocolate Caramel tart in Coconut Macaroon crust
To watch me make these caramel marshmallows play the video in the recipe card. There should also be a short teaser auto playing for you.
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Chocolate Covered Caramel Marshmallow recipe
Caramel Marshmallow recipe. A soft, buttery caramel layer, topped with fluffy homemade marshmallows then cut and dipped in a sweet chocolate coating – an easy recipe with tips and tricks and video tutorial
in a saucepan dissolve the brown sugar, salt and butter over medium heat
add the corn syrup and mix
pour in the sweetened condensed milk and stir
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
take off the heat and let cool slightly (like a min or two) and stir in the vanilla
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)
let start to cool
Marshmallows
stir the gelatin and cold water together and let it bloom for about 10 mins
in a saucepan over low heat dissolve the sugar in the second water measurement
add the gelatin and stir until dissolved
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)
remove from heat, pour into your mixer and start to beat.
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.
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.
pour over the caramels and let set
Once the marshmallows are set chill in the fridge for 30 mins to help the caramel harden a little to make cutting easier.
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
marshmallows do dry out, but the chocolate coating will help them stay fresher, but they still won’t last for a super long time. I’ve eaten them after 4 days and had them still be super fresh, but I haven’t tried beyond that because they’ve never lasted that long. I would think they’d last at least a week.
you can do that – it will probably be a much smaller amt that you fit into molds, and will take a longer time to get right so work quickly before the caramel and marshmallow set. Also spray the molds so the caramel and marshmallow doesn’t stick.
Stacey
Just to confirm…1/2 pound of brown sugar? I’ve never made a recipe with sugar measured in pounds.
Reply
Ashlee Marie
yup, 1/2 lb
Yogisha Kapoor
Hi I dont have candy thermometer. Si can you please tell the approximate time at which the caramel has to be cooked in low flame?
Reply
Ashlee Marie
it totally depends on your stove and on the pan you use and so many other things, there isn’t a time I can give you. A good thermometer is super cheap and totally worth it. you can use the ice water test, when you think your close drop some of the caramel into ice water, then tough it and see if it’s firm enough.
edelyn
can i use glucose syrup instead of light corn syrup?
Reply
Ashlee Marie
yes you can!
Michelle
This is my former mother-in-law’s favorite at the chocolate shop. I have been planning to make these for her for years, but hadn’t gotten it quite right yet. This may be the year! Thank you! (Yes I’m still friends with my ex and his family!)
Reply
Ashlee Marie
that’s lovely that you still get along with your ex inlaws. And I hope she loved them as much as we do!
Lindy
I couldn’t see in the instructions of when to add the vanilla to the caramel. Is it before it boils, or after it reaches 240?
I would like to make this chocolate marshmallow , but i asked if you could provide the measures in english and you have totally ignored my request.
Reply
Ashlee Marie
there is a “metric” button in the recipe card, below the ingredients, that will make that change
Denise
My daughter and I made these for her teacher and the school staff. Huge hit. Now every time i suggest making something else, she wants these so she can have the leftovers. To DIE for.
Reply
Ashlee Marie
my kids love it when I make them too! seriously so delicious
Sally
I was just reading over this recipe and noticed that it calls for 1/2 lb of brown sugar for the caramel layer. Do you mean 1/2 C ? I can’t wait to try this!
Ugh- that’s what I did wrong this time…made these several times and they always turn out amazing except this time. This is my go to for a special treat for Christmas, end of the school year etc. thanks for the amazing recipe
Ashlee Marie
so glad you like then! sorry about the confusion with the 1/2 lb
linda
I get the 1/2 pound, but why is it important to say “packed”
Ashlee Marie
it’s just how I have that ingredient saved on my website – 99% of the time brown sugar is packed.
Heather
Ah. That was really confusing to me too. 1/2 lb is the way to write this -“lbs” is plural and also looks like you miswrote “tbs“. Looking forward to trying the recipe!!
Lyn Wilson
Ashlee Marie, the first timtime are these they turned out delicious. I just Made a batch of the caramel and put the vanilla in right after removing from the stove. It s like it immediately burned and now has black flecks all thru it! What did I do wrong?
Reply
Ashlee Marie
vanilla is made from alcohol so it will react to the pan. it might have been burnt caramel on the bottom of the pan that got stirred up when the alcohol hit the pan.
Jeff
What brand of shortening do you prefer for the dipping chocolate?
Do you have a preference on the brand and type of chocolate?
Thank you and have a most awesome evening!
Reply
Ashlee Marie
I like crisco and I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars
Thelma Stone Stone
Want this recipe
Reply
Ashlee Marie
its just at the bottom of the post – just click print
Lauren
Is there a type of chocolate you recommend?
Reply
Lauren
Also, salted or regular butter? Thanks!
Ashlee Marie
I use salted but I adore salt so I’m okay with extras and it’s cheaper. Unsalted butter is always the most appropriate for cooking and baking so you can control the salt in the recipe.
Ashlee Marie
Any chocolate that melts well – so not chips – I use chocolate wafers or bars. I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars
cindy
Have you tried freezing these? I was hoping to make them a few weeks before I need them. (So if I screw up, I can try again). Will they freeze well?
Reply
Ashlee Marie
I haven’t tried freezing them, but marshmallows should freeze okay.
Well, it is a layer of chocolate, a layer of butterscotch caramel, a layer of marshmallow fluff and then coated in more chocolate. Like a peanut butter cup, but filled with ooey and gooey caramel and marshmallow! This is an easy, three ingredient candy recipe that anyone can make.
Place vanilla melting wafers in 2-cup Micropitcher and microwave on high power for 30 seconds at a time until fully melted. Repeat process with dark chocolate melting wafers. Stack two marshmallows on each Popsicle stick and carefully dip into melted chocolate until fully coated.
They can be kept at room temperature for about seven days, or in the refrigerator if you desire. Make up a large batch for later use: Chocolate-dipped marshmallows can be frozen in an airtight container or freezer bag for up to two months. Double wrap them to help prevent moisture from getting to them.
The original colloquial names were Mohrenkopf ("Moor's Head") and Negerkuss ("Negro's Kiss"), but after eventually accepting that these names are racist and therefore inappropriate, companies changed the product-name to Schokoküsse ("Chocolate Kisses"), Schaumküsse ("Foam Kisses") or to brand-specific names like ...
Your favorite Scotchmallow, now as a milk chocolate candy bar! Honey marshmallow and vanilla caramel glazed in milk chocolate. Includes 8 individually wrapped 1.5 oz bars.
The contracted term "s'mores" appears in conjunction with the recipe in a 1938 publication aimed at summer camps. A 1956 recipe uses the name "S'Mores", and lists the ingredients as "a sandwich of two graham crackers, toasted marshmallow, and ½ chocolate bar".
The melting point of a marshmallow is 45 degrees Celsius. Marshmallows melt at such a low heat as they are mainly sugar and not very dense. But chocolate melts at around 34 degrees Celsius.
The skin-like coating that forms on the outside of the confection helps increase its shelf life and usability. Marshmallows are actually quite easy to make at home. The addition of powdered and liquid colors and flavorings allow cooks to create a dazzling display of these spongy delights.
Once the chocolate is set, you can store the marshmallows in an airtight container up to 3 days. You can also go ahead and package them in cellophane bags, tied with a beautiful ribbon. Because they're fully covered with chocolate, the marshmallows will not dry out as quickly as half-dipped marshmallows might.
It's important to note that marshmallows do not generally have a specified expiration date as they don't spoil in the same way as perishable goods but they do lose quality over time.
Make Ahead Instructions: Make them several days in advance and store them in a covered container at room temperature or in the refrigerator, depending on your climate. Freezing Instructions: allow to cool and set up completely and place them in a freezer safe bag for 2-3 months. Thaw on counter before eating.
What candy did Germany invent? The gummy bear was invented by the Bonn entrepreneur Hans Riegel. His company Haribo launched the gummy bear, formerly known as Tanzbären (dancing bears), in 1922.
It is an unctuous and spongy candy from the confectionery / candy family. In french, the name is Chamallows. Very easy to achieve, I will share my recipe with my tricks as a chef. So you can make homemade giumauve / chamallows with a taste similar to those bought on the market but without its chemical aspect.
Ancient Egyptians were the first to enjoy a gooey treat now called marshmallow as early as 2000 BC. The treat was considered very special and it was reserved for gods and royalty. Marshmallow was made from the mallow plant (Athaea officinalis) that grows wild in marshes.
A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That's it. “A marshmallow is basically a foam that's stabilized by gelatin,” says Richard Hartel, a food engineer at the University of Wisconsin–Madison. In marshmallows, the foam is made up of air suspended in a liquid sugar mixture.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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