Homemade marshmallows are so much easier to make than you would think and they are so much better than store-bought. I’m always an advocate for buying things you don’t enjoy making, but when you make marshmallows you have so many incredible flavor options. These Caramel Marshmallows are so soft and fluffy and have delicious caramel sauce swirled throughout. You’re going to love them!
Caramel Marshmallows make great gifts, and are perfect for everything from your morning coffee to an afternoon snack. They're a perfect addition to s'mores or hot chocolate. Plus, homemade marshmallows can be made in a variety of flavors such as Maple Marshmallows, Pumpkin Spice Marshmallows, Coffee Marshmallows, and so many more.
Why this Recipe Works
Caramel goes great with everything! From chocolate to fruit to coffee or chai, caramel is the perfect flavor pairing. These Easy Caramel Marshmallows are just as delicious in warm drinks as they are straight out of the pan.
Ingredients and Notes
Gelatin - The gelatin is a key ingredient for the texture of the marshmallows, stabilizing them which allows them hold their shape.
Corn Syrup - Corn syrup also contributes to the squishy but stable texture of these Caramel Marshmallows. It prevents the sugar from crystalizing which ensures your Caramel Marshmallows aren't grainy, and of course, adds sweetness as well.
Caramel Sauce - Caramel sauce swirls throughout these Caramel Marshmallows to give that perfect caramel flavor to these homemade sweet treats. I usually find it in the ice cream section at the grocery store with all the delicious ice cream toppings! Homemade caramel sauce will also work great.
Caramel Sauce - To change up the flavor of these Easy Caramel Marshmallows, another similar sauce could be used such as butterscotch sauce. If needed, canned dulce de leche can be used, but may need to first be heated to thin the texture.
How to Make this Recipe
Step 1: Line an 8x8 baking dish with parchment paper.
Step 2: Combine the cornstarch and powdered sugar, and dust half the mixture over the bottom of the prepared pan.
Step 3: Combine the gelatin and ½ cup water in the bowl of a stand mixer and set aside.
Step 4: Combine sugar, corn syrup, and the remaining cup of water in a medium saucepan and heat over medium-high heat until the mixture reaches 240° F.
Step 5: Using the whisk attachment, start the mixer at the lowest speed and slowly stream in the hot mixture, then slowly increase the speed of the mixture until it's at its highest speed and beat for 8 minutes.
Step 6: Add the caramel while the mixer is still going, and continue beating for another minute.
Step 7: Pour the mixture into the prepared pan.
Step 8: Dust the remainder of the cornstarch mixture overtop of the caramel marshmallow mixture. Let set for at least 4 hours, then cut into cubes and enjoy!
There are a few possibly reasons your Caramel Marshmallows are not coming out fluffy. Always start by checking the measurements of your ingredients. If you didn't accidentally skip or mis-measure an ingredient, it could be that the hot mixture was not hot enough or that it was over-heated. It's important to ensure it is heated to 240° F. Lastly, ensure the hot mixture is not poured into the gelatin mixture too quickly. It needs to be streamed in slowly.
You can, but if you stick with the times in the recipe you shouldn't have any issue. The Caramel Marshmallows mixture would need to continue beating quite a bit more to over-beat.
Wet marshmallows or marshmallows that didn't set can likely be attributed to a lot of the same issues as marshmallows that are not fluffy. Adding too much of a wet ingredient could prevent Caramel Marshmallows from setting. It could also be due to not heating the sugar mixture hot enough or not beating the marshmallow mixture for long enough.
Tips & Tricks
Tip #1: The gelatin needs to bloom before adding the other ingredients. Blooming is the process of combining the gelatin with water and letting it sit to soften the gelatin. This allows the gelatin to dissolve more easily when the other ingredients are added. This is why the gelatin and water should be combined before you start the rest of the process.
Tip #2: Be sure to increase the mixer speed slowly to avoid splatter! The mixture will be hot.
Tip #3: You do not want the caramel sauce to fully combine into the marshmallow mixture. You just want it to mix enough to swirl it throughout the mixture. If the caramel sauce fully mixes in, the marshmallows will still come out great, the caramel flavor will just be more subtle. If the caramel sauce is not swirled in enough, these Caramel Marshmallows may be a bit too wet and will not keep for long.
Caramel Marshmallows should be stored in an airtight container at room temperature and should last 3-5 days.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
- stand mixer with whisk attachment
- medium saucepan
- 8x8 pan
- ¼ cup cornstarch
- ¼ cup powdered sugar
- 2 ½ tablespoons unflavored gelatin 3 packets
- 1 ½ cups water divided
- 1 ½ cups sugar
- ½ cup corn syrup
- 1 cup caramel sauce
- Line an 8x8 baking dish with parchment paper.
- Combine the powdered sugar and corn starch and dust about half the mixture over the surface of the parchment lined pan.
- Combine the gelatin and ½ cup water in the mixing bowl of a stand mixer and set aside.
- Combine the sugar, corn syrup, and remaining 1 cup of water in a saucepan and heat over med-high heat until the mixture reaches 240℉ on a candy thermometer.
- Start the mixer on low speed using the whisk attachment and slowly stream the hot sugar mixture into the gelatin.
- Once the sugar mixture has been fully streamed in, slowly increase the mixer speed until it reaches full speed.
- Once at full speed, beat the mixture for 8 minutes.
- With the mixer still running, add in the caramel and continue beating for another minute.
- Pour the marshmallow mixture into the prepared pan, and top with the remaining cornstarch mixture.
- Let set for 4 hours, then cut into cubes and enjoy!