Caramel Swirl Marshmallows

STEP 1

Combine 3/4 cup granulated sugar and butter in heavy-bottomed 2-quart saucepan; cook over medium-high heat, stirring constantly, until mixture is light golden brown, about 4-6 minutes. Remove from heat; slowly stir in warm whipping cream. Return to stovetop; cook over medium-low heat, stirring occasionally, until candy thermometer reaches 230°F, about 10-25 minutes. Remove from heat; stir in 1 teaspoon vanilla.

STEP 2

Meanwhile, line 13x9-inch baking pan with aluminum foil, extending foil over edges; spray with no-stick cooking spray. Generously coat bottom and sides with powdered sugar; set aside.

STEP 3

Pour 1/2 cup cold water into bowl of stand mixer with whisk attachment. Sprinkle gelatin over; add 1 teaspoon vanilla and salt. (Do not stir.) Set aside.

STEP 4

Cook 2 cups granulated sugar, corn syrup and remaining 1/2 cup cold water in 2-quart saucepan over medium-high heat, stirring occasionally, until sugar is dissolved. Bring to a boil; boil until candy thermometer reaches 240°F, about 5-7 minutes. Do not stir while boiling.

STEP 5

Once sugar mixture reaches 240°F, start mixer on low speed. Carefully pour sugar mixture over gelatin in bowl; increase speed to high. Beat on high speed 8-10 minutes or until volume doubles and stiff peaks form.

Tip: Sugar Syrup into Mixer

STEP 6

Gently fold 1/2 of caramel into marshmallow mixture until swirled (do not overmix). Spread into prepared pan; drizzle remaining caramel on top, using knife to create swirls. Sprinkle top with additional powdered sugar. Cool completely.

Tip: Swirling Caramel

STEP 7

Remove marshmallows from pan using foil overhang. Cut into 48 marshmallows using sharp knife dusted with powdered sugar.

Tip: Cutting Marshmallows

STEP 8

Store marshmallows layered between sheets of waxed or parchment paper in airtight container. Keep in dry place at room temperature. Marshmallows will keep up to 2 weeks.