Homemade Marshmallows Get a Sweet-Salty Upgrade with Caramel Swirl

Compiled by the editorial desk based on the original recipe and personal account from the blog author, with reference to the cited product and book.

For those who think marshmallows are merely a baking staple, a homemade version may change that perception. A food blogger, known for creating desserts with a sweet-and-salty balance, has shared a recipe for Salted Caramel Swirl Marshmallows that combines the airy texture of from-scratch marshmallows with a ribbon of salted caramel.

The recipe, which appears on a cooking blog, details a process that the author admits was once intimidating. Years ago, watching a chef make marshmallows on television, the blogger dismissed the effort as unnecessary. But after tasting a homemade marshmallow, she became a convert, describing the store-bought versions as handy for baking but lacking the soft, flavorful quality of the homemade kind.

The marshmallows are made with unflavored powdered gelatin, granulated sugar, light corn syrup, and a store-bought salted caramel sauce. The author notes that the caramel sauce she used was CC Made Sel Gris Caramel Sauce, though any store-bought variety will work. The recipe also calls for a coating of confectioners' sugar and cornstarch to keep the marshmallows from sticking.

Preparation involves heating a sugar mixture to 240°F, then beating it with gelatin and corn syrup in a stand mixer until the mixture becomes opaque, fluffy, and tripled in volume. A portion of the marshmallow batter is then blended with the caramel, and the two mixtures are folded together with a spatula to create a swirl effect. The batter is spread into an 8-inch square pan, dusted with the coating, and left to set for eight hours.

The author emphasizes that the process is surprisingly doable, even for a beginner, provided all ingredients are measured and ready before starting. She also notes that she made two batches in a couple of days, with help from a volunteer named Quinn, but insists it's manageable solo.

Why the Swirl Works

The salted caramel adds a savory note that cuts through the sweetness of the marshmallow. The author, who has a known preference for sweet-and-salty combinations, points out that the salt is diluted by the sugar but still noticeable. This balance is what makes the marshmallows stand out, she says.

The recipe is adapted from the book Marshmallow Madness, with slight modifications. The author also suggests that the marshmallows make excellent holiday gifts, perhaps paired with hot chocolate mix and mugs. Alternatively, she jokes, they can be kept for personal enjoyment.

For those who prefer a simpler version, the recipe can be made as plain vanilla marshmallows by omitting the caramel swirling steps. The coating, which yields more than enough for one batch, can be stored in an airtight container for future use.

The author notes that after a couple of days, the marshmallows may need an extra dusting of the coating to maintain their texture. She also mentions that she received products from Chicago Metallic for her use and for a giveaway, but all opinions expressed are her own.