How to make Scotchmallows - Chocolate covered caramel marshmallows

Ingredients

• 1/2 cup Unsalted Butter (melted)
• 1 cup Light Brown Sugar (packed)
• 1/4 teaspoon Salt (fine sea salt)
• 2 tablespoons Light Corn Syrup (for candy making, not high‑fructose)
• 14 ounces Sweetened Condensed Milk (full‑fat, one 14‑oz can)
• 1 teaspoon Vanilla Extract (pure)
• 2 1/4 teaspoons Unflavored Gelatin (powdered, one envelope)
• 1/4 cup Cold Water (for blooming gelatin)
• 1 cup Granulated Sugar (for marshmallow syrup)
• 1/3 cup Water (for marshmallow syrup)
• 6 ounces Dark Chocolate (chopped)
• 4 ounces Semi‑Sweet Chocolate (chopped)
• 2 ounces Bittersweet Chocolate (chopped)
• 2 tablespoons Vegetable Shortening (solid at room temperature, helps chocolate set)
• 1 tablespoon Non‑Stick Cooking Spray (for pan and knife)
• 2 sheets Parchment Paper (for lining pan and flipping)
• 1 9×13‑inch Baking Pan (non‑stick preferred)

Instructions

1. Make the Caramel Base

   In a non‑stick saucepan melt the butter over low heat, then whisk in the brown sugar, salt, and corn syrup until the sugar is fully dissolved and the mixture is smooth.

   Time: PT5M

2. Cook Caramel to Soft‑Ball Stage

   Add the sweetened condensed milk, increase heat to medium‑low and bring the mixture to a gentle boil. Attach a candy thermometer and cook until the temperature reaches 240°F (115°C).

   Time: PT10M

   Temperature: 240°F

3. Cool Caramel in Pan

   Remove the pan from heat, stir in the vanilla extract, then immediately pour the hot caramel into a greased 9×13‑inch pan lined with parchment. Spread to the corners and let cool to room temperature.

   Time: PT15M

4. Bloom Gelatin

   Sprinkle the gelatin over 1/4 cup cold water in a small bowl and let sit for 5 minutes until it resembles applesauce.

   Time: PT5M

5. Prepare Sugar Syrup

   In another saucepan combine 1 cup granulated sugar with 1/3 cup water. Heat over low heat, stirring until the sugar fully dissolves.

   Time: PT5M

6. Incorporate Gelatin

   Add the bloomed gelatin to the hot sugar syrup and stir until completely dissolved.

   Time: PT2M

7. Boil Marshmallow Syrup

   Increase heat to medium‑low and bring the mixture to a steady rolling boil. Cook for 12‑15 minutes without stirring, maintaining a gentle boil.

   Time: PT12M

8. Beat the Marshmallow

   Transfer the hot syrup to the mixing bowl of an electric mixer. Beat on high speed for about 10 minutes, or until the mixture turns thick, white, and glossy. Add the vanilla extract at the very end and mix briefly.

   Time: PT10M

9. Combine Marshmallow with Caramel

   Pour the fluffy marshmallow mixture directly onto the cooled caramel layer, spreading evenly. The marshmallow will sit on top of the caramel (upside‑down).

   Time: PT5M

10. Chill to Set

    Cover the pan and refrigerate for 30 minutes, then let sit at room temperature another 30 minutes so the caramel hardens enough for clean cutting.

    Time: PT1H

11. Cut into Squares

    Place a sheet of parchment on a cutting board, flip the pan onto it, and lift the whole slab. Using a knife sprayed with non‑stick spray, trim the edges then cut strips about 3/4‑1 inch wide. Separate pieces onto another parchment sheet to prevent sticking.

    Time: PT10M

12. Melt Chocolate Coating

    Combine the dark, semi‑sweet, and bittersweet chocolates with 2 tbsp shortening in a heat‑proof bowl over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring until smooth.

    Time: PT5M

13. Dip Marshmallow‑Caramel Pieces

    Using a fork, dip each upside‑down piece into the chocolate, letting excess drip back into the bowl. Place the dipped piece on parchment, chocolate‑side up, and repeat until all pieces are coated.

    Time: PT10M

14. Set and Serve

    Allow the chocolate coating to harden at room temperature (about 15 minutes). Once set, break off any stray chocolate shards and serve.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

18 g

Fat

5 g

Fiber

0 g