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.
Copycat Scotchmallow recipe – Chocolate Caramel Marshmallows
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If you love caramel covered marshmallows you’ll love these other Caramel recipes!
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.
Chocolate Covered Caramel Marshmallow recipe
- 1/2 C butter
- 1/2 lb light brown sugar
- 1/8 tsp salt
- 1/2 C light corn syrup
- 5 oz sweetened condensed milk
- 1/2 tsp vanilla
- 3 Tbsp unflavored gelatin powder
- 1/3 C cold water
- 3 C granulated sugar
- 1 1/2 C water
- 1 1/2 tsp vanilla
- 12 oz Chocolate
- 1-2 Tbsp shortening
- 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
- 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.
- pull out of the pan and with the caramels still on the bottom cut into small squares
- melt the chocolate and stir in the shortening
- dip each caramel marshmallow square into the chocolate – shake off and place on parchment paper to let set.
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