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!
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
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.
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.
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!
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.
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!
Shirley
Holy Moly, that is just goodness all over the place! Thanks for sharing, I will definitely be making some of these for the holidays.
Ashlee
they are SO tasty!
Annisa Pangalos
How far in advance can I make these?
Ashlee Marie
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.
Jennifer Rodriguez
Looks amazing!! I want some now =) My favorite combo.. mm.. may have to dip it in dark chocolate too..
Ashlee
I was totally planning on dipping them in chocolate once they set!
Kara
Oh my word. I’m drooling! I can’t believe how pretty these look. Thanks for figuring out all the tricks so it’s easier for the rest of us!
Marly
My mouth is literally watering as I read your post and see those photos. OMG!
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!
Ashlee Marie
nope 1/2 lbs!