Caramel Marshmallows
Brown sugar caramel and honey vanilla marshmallows.
Prep
20
min
Cook
105
min
Serves
95
people
Level
advanced
📝 Ingredients
Serves 95🥬Fresh Produce(3)
- 570 grams corn syrup
- 190 grams corn syrup
- 150 grams water
🥛Dairy & Eggs(3)
- 150 grams butter
- 680 grams evaporated milk
- 280 grams heavy cream
🫙Pantry Staples(5)
- 340 grams brown sugar
- 120 grams honey
- 380 grams sugar
- 10 grams vanilla
- 340 grams white sugar
🧂Spices & Seasonings(1)
- 2 grams salt
📦Other(2)
- 120 grams cold water
- 21 grams unflavored gelatin
Nutrition (per serving)
Calories
102
Protein
1g
Carbs
15g
Fat
3g
👨🍳 Instructions
- 1
Prep a 12 x 17" sheet pan by lining it with parchment paper.
- 2
Combine all caramel ingredients in a large, thick bottomed, heavy duty pot. Stir constantly over medium heat until dissolved, then bring to a boil over medium heat, stirring for about 40 minutes.
- 3
Once boiling, increase heat to medium high. Cook until temperature reaches 242°F, stirring constantly.
- 4
Pour out on parchment paper. Cool for a minimum of four hours.
- 5
In a 5 quart mixing bowl, whisk gelatin into cold water. Set aside.
- 6
Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot. Stir constantly, cook until temperature reaches 252°F. Turn off heat. Cool undisturbed until 212°F.
- 7
While syrup is cooling, place gelatin in a hot water bath until fluid. Place mixing bowl on mixing stand. When syrup reaches 212°F, begin mixing with the whisk attachment on high.
- 8
Slowly stream syrup into whisking gelatin. Once all syrup is added, mix on high for 8 minutes. Add vanilla and mix for 20 more seconds.
- 9
Spread evenly on top of cooled caramel. Place a piece of oiled parchment on top of marshmallow.
- 10
Let marshmallow sit undisturbed for 12-24 hours. Cut into desired size.
- 11
Store in an airtight container.
💡 Pro Tips
- ✓Cook the caramel to exactly 242°F before pouring because this temperature (soft-ball stage) ensures 15-18% residual moisture, preventing the caramel from crystallizing during the 4-hour cooling while staying firm enough to support the marshmallow layer without sinking.timing242°F | 15-18% residual moisture
- ✓Allow the sugar syrup to cool to exactly 212°F (not hotter, not cooler) before streaming into the gelatin because this 40°F difference prevents the gelatin proteins from denaturing while allowing the syrup's viscosity to drop enough for proper incorporation without deflating the whipped foam.technique212°F cooling checkpoint | 40°F differential from 252°F
- ✓Bloom the gelatin in 120 grams of cold water (5.6:1 water-to-gelatin ratio) for full hydration before the hot water bath, because underhydrated gelatin creates clumps that won't dissolve uniformly and produce marshmallows with a grainy, broken texture instead of a smooth sponge structure.ingredient5.6:1 water-to-gelatin ratio | 21 grams gelatin
- ✓Whip the gelatin-syrup mixture for exactly 8 minutes at high speed to achieve 160-180% volume increase (from 680mL to 1.1-1.2L), which creates the fine, stable air cell structure needed for marshmallow texture; stopping earlier produces dense marshmallows, longer causes overoxidation and staling.timing8 minutes high speed | 160-180% volume increase
- ✓Use a 12 x 17" sheet pan lined with parchment for both caramel and marshmallow layers because this creates a 1:1 surface area match, preventing the marshmallow from sliding off the caramel edge during cutting and ensuring consistent 0.75-1 inch thickness per the 380g sugar in the marshmallow formula.equipment12 x 17" pan | 1:1 layer surface matching
Share this recipe
Prep
20
min
Cook
105
min
Serves
95
people
Level
advanced
Share this recipe
Caramel Marshmallows
Brown sugar caramel and honey vanilla marshmallows.
📝 Ingredients
Serves 95🥬Fresh Produce(3)
- 570 grams corn syrup
- 190 grams corn syrup
- 150 grams water
🥛Dairy & Eggs(3)
- 150 grams butter
- 680 grams evaporated milk
- 280 grams heavy cream
🫙Pantry Staples(5)
- 340 grams brown sugar
- 120 grams honey
- 380 grams sugar
- 10 grams vanilla
- 340 grams white sugar
🧂Spices & Seasonings(1)
- 2 grams salt
📦Other(2)
- 120 grams cold water
- 21 grams unflavored gelatin
Nutrition (per serving)
Calories
102
Protein
1g
Carbs
15g
Fat
3g
👨🍳 Instructions
- 1
Prep a 12 x 17" sheet pan by lining it with parchment paper.
- 2
Combine all caramel ingredients in a large, thick bottomed, heavy duty pot. Stir constantly over medium heat until dissolved, then bring to a boil over medium heat, stirring for about 40 minutes.
- 3
Once boiling, increase heat to medium high. Cook until temperature reaches 242°F, stirring constantly.
- 4
Pour out on parchment paper. Cool for a minimum of four hours.
- 5
In a 5 quart mixing bowl, whisk gelatin into cold water. Set aside.
- 6
Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot. Stir constantly, cook until temperature reaches 252°F. Turn off heat. Cool undisturbed until 212°F.
- 7
While syrup is cooling, place gelatin in a hot water bath until fluid. Place mixing bowl on mixing stand. When syrup reaches 212°F, begin mixing with the whisk attachment on high.
- 8
Slowly stream syrup into whisking gelatin. Once all syrup is added, mix on high for 8 minutes. Add vanilla and mix for 20 more seconds.
- 9
Spread evenly on top of cooled caramel. Place a piece of oiled parchment on top of marshmallow.
- 10
Let marshmallow sit undisturbed for 12-24 hours. Cut into desired size.
- 11
Store in an airtight container.
💡 Pro Tips
- ✓Cook the caramel to exactly 242°F before pouring because this temperature (soft-ball stage) ensures 15-18% residual moisture, preventing the caramel from crystallizing during the 4-hour cooling while staying firm enough to support the marshmallow layer without sinking.timing242°F | 15-18% residual moisture
- ✓Allow the sugar syrup to cool to exactly 212°F (not hotter, not cooler) before streaming into the gelatin because this 40°F difference prevents the gelatin proteins from denaturing while allowing the syrup's viscosity to drop enough for proper incorporation without deflating the whipped foam.technique212°F cooling checkpoint | 40°F differential from 252°F
- ✓Bloom the gelatin in 120 grams of cold water (5.6:1 water-to-gelatin ratio) for full hydration before the hot water bath, because underhydrated gelatin creates clumps that won't dissolve uniformly and produce marshmallows with a grainy, broken texture instead of a smooth sponge structure.ingredient5.6:1 water-to-gelatin ratio | 21 grams gelatin
- ✓Whip the gelatin-syrup mixture for exactly 8 minutes at high speed to achieve 160-180% volume increase (from 680mL to 1.1-1.2L), which creates the fine, stable air cell structure needed for marshmallow texture; stopping earlier produces dense marshmallows, longer causes overoxidation and staling.timing8 minutes high speed | 160-180% volume increase
- ✓Use a 12 x 17" sheet pan lined with parchment for both caramel and marshmallow layers because this creates a 1:1 surface area match, preventing the marshmallow from sliding off the caramel edge during cutting and ensuring consistent 0.75-1 inch thickness per the 380g sugar in the marshmallow formula.equipment12 x 17" pan | 1:1 layer surface matching