Homemade marshmallows and caramel can seem daunting, but these candies are guaranteed to be worth the trouble.
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3/4 cup granulated sugar
1/4 cup Land O Lakes® Butter, cut into chunks
1 cup Land O Lakes® Heavy Whipping Cream, warmed
1 teaspoon vanilla extract
Powdered sugar, for dusting
1 cup cold water
3 (1/4-ounce) envelopes unflavored gelatin
1/4 teaspoon salt
2 cups granulated sugar
1/2 cup light corn syrup
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.
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.
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.
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.
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
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.
Tip: Swirling Caramel
Remove marshmallows from pan using foil overhang. Cut into 48 marshmallows using sharp knife dusted with powdered sugar.
Tip: Cutting Marshmallows
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.
After cutting, toss marshmallows with additional powdered sugar to prevent them from sticking together.
Temperature is the key to successful candy making. There are many variables that can impact the time it may take to reach a certain temperature, including the type of pan being used to the stovetop you are cooking on. It is important to always refer to the temperature you need to achieve rather than the recommended amount of time.
A charcuterie board inspired Christmas Cookie tray complete with cookies, candy and Hot Buttered Rum. Cue the Christmas music.