Chocolate Covered Caramel Marshmallow recipe – copycat Scotchmallows

Name: Chocolate Covered Caramel Marshmallow recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 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

Published: November 16, 2019 | Updated: November 17, 2019 | By Ashlee

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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

easy to make and delicious this caramel marshmallow recipe has a video tutorial too

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.

this recipe has all the tips and tricks you'll need for the perfect caramel marshmallows - video tutorial

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

If you love these chocolate covered caramel marshmallow recipe as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

this reicipe and video tutorial for caramel marshmallows is so EASY and so delicious - dip them in chocolate for an extra treat

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

Caramel sauce | Caramel Chocolate Brownies | Caramel Cheesecake

Connect with Ashlee Marie Online!

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 dipped homemade caramel marshmallows

Chocolate Covered Caramel Marshmallow recipe

4.30 from 37 votes

Print Pin Rate

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: marshmallows

Calories: 143kcal

Author: Ashlee Marie

Ingredients

Caramel

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

Marshmallow

3 Tbsp unflavored gelatin powder
1/3 C cold water
3 C granulated sugar
1 1/2 C water
1 1/2 tsp vanilla

Outer shell

12 oz Chocolate
1-2 Tbsp shortening

US Customary – Metric

Instructions

Caramel

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.
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.

Video

Nutrition

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Chocolate Covered Caramel Marshmallow recipe – copycat Scotchmallows

How I created this Chocolate Caramel covered marshmallow recipe