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Caramel Swirl Marshmallows

Caramel Swirl Marshmallows

Homemade marshmallows and caramel can seem daunting, but these candies are guaranteed to be worth the trouble.


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35 min
Prep Time
3 hrs
Total Time
48
marshmallows

Ingredients

Caramel

3/4 cup sugar

1/4 cup Land O Lakes® Butter

1 cup Land O Lakes® Heavy Whipping Cream, warmed

1 teaspoon vanilla extract

Marshmallows

Powdered sugar, for dusting

1 cup cold water

3 (1/4-ounce) envelopes unflavored gelatin

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups sugar

1/2 cup light corn syrup

How to make

  1. STEP 1

    Combine 3/4 cup sugar and butter in heavy-bottomed 2-quart saucepan; cook over medium-high heat, stirring constantly, 10-12 minutes or until mixture is light golden brown. Remove from heat; slowly stir in warm cream. Return to stovetop; cook over medium-low heat, stirring occasionally, 45-50 minutes or until candy thermometer reaches 230°F. Remove from heat; stir in 1 teaspoon vanilla.

  2. 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.

  3. 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.

  4. STEP 4

    Cook 2 cups 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 10-15 minutes or until candy thermometer reaches 240°F. Do not stir while boiling.

  5. 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.

  6. STEP 6

    Gently fold half 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.

  7. STEP 7

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

Tip #1

After cutting, toss marshmallows with additional powdered sugar to prevent them from sticking together. 

Nutrition (1 marshmallow)

80 Calories
3 Fat (g)
10 Cholesterol (mg)
25 Sodium (mg)
15 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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marshmallows with caramel swirl on plate  

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