How to make Scotchmallows - Chocolate covered caramel marshmallows
How to make Scotchmallows - Chocolate covered caramel marshmallows is a medium American recipe that serves 24. 120 calories per serving. Recipe by Ashlee Marie on YouTube.
Prep: 2 hrs 10 min | Cook: 40 min | Total: 3 hrs 10 min
Cost: $21.17 total, $0.88 per serving
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
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
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
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
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
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
Incorporate Gelatin
Add the bloomed gelatin to the hot sugar syrup and stir until completely dissolved.
Time: PT2M
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Dairy, Soy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Light Brown Sugar: Dark brown sugar, Turbinado sugar
- Instead of Salt: Kosher salt
- Instead of Light Corn Syrup: Golden syrup, Honey (will alter flavor)
- Instead of Sweetened Condensed Milk: Evaporated milk + 1/2 cup sugar
- Instead of Vanilla Extract: Vanilla bean seeds, Almond extract (use half amount)
- Instead of Unflavored Gelatin: Agar‑agar (different texture)
- Instead of Granulated Sugar: Caster sugar
- Instead of Dark Chocolate: Semi‑sweet chocolate
- Instead of Semi‑Sweet Chocolate: Dark chocolate
- Instead of Bittersweet Chocolate: Dark chocolate
- Instead of Vegetable Shortening: Butter, Coconut oil
- Instead of Non‑Stick Cooking Spray: Light oil
- Instead of Parchment Paper: Silicone baking mat
- Instead of 9×13‑inch Baking Pan: Any similar rectangular pan
Equipment Needed
- Non‑Stick Saucepan
- 9×13‑inch Baking Pan
- Mixing Bowl
- Electric Mixer
- Candy Thermometer
- Parchment Paper
- Sharp Knife
- Fork
- Spatula
- Cutting Board
Critical Steps — Do Not Skip
- Cook caramel to exactly 240°F (115°C) to achieve proper firmness.
- Dissolve gelatin completely in the hot sugar syrup.
- Beat the marshmallow mixture until it becomes thick, white, and glossy.
- Allow the caramel layer to fully cool before adding the marshmallow.
- Dip the pieces while they are still upside‑down to keep the soft caramel from falling off.
Chef Tips from the Video
- Mix three types of chocolate for a complex flavor and smoother texture.
- Use a mixture of butter and shortening in the chocolate to improve snap and shine.
- Line the pan with parchment and spray lightly with non‑stick spray for easy release.
- When flipping the caramel slab, use a second sheet of parchment to avoid tearing.
Troubleshooting
Caramel is grainy or has burnt specks.
Use a non‑stick pan and stir constantly once the mixture reaches a boil. If burnt, discard and start over.
Marshmallow mixture stays liquid and never thickens.
Ensure the syrup reaches the proper temperature (soft‑ball stage) and beat for the full 10 minutes; under‑beating leaves it runny.
Chocolate coating is dull or streaky.
Add a small amount of shortening or butter and keep the chocolate at a low, steady temperature; avoid overheating.
Pieces stick together after cutting.
Separate each piece onto parchment immediately after cutting and keep them cool.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit out for a few hours but will become sticky after 2‑3 hours.
Make-Ahead Tips
- Prepare the caramel layer up to step 3 and refrigerate; add marshmallow later.
- Marshmallow‑caramel slabs can be cut and stored refrigerated, then dipped in chocolate just before serving.
- Chocolate coating can be melted in batches and kept warm in a thermos for quick dipping.
Frequently Asked Questions
What is the cultural significance and history of Chocolate‑Covered Caramel Marshmallows in American candy tradition?
Chocolate‑Covered Caramel Marshmallows, often called Scotchmallows, originated in the United States in the early 20th century as a homemade confection that combined the popular marshmallow treat with caramel and a chocolate shell, reflecting the American love for layered candy bars.
What are the traditional regional variations of Scotchmallows within the United States?
In the Midwest, Scotchmallows are sometimes made with peanut butter caramel, while in the South they may feature a hint of bourbon in the caramel. Some New England versions use milk chocolate instead of dark chocolate for a sweeter coating.
How are Chocolate‑Covered Caramel Marshmallows traditionally served at celebrations in American culture?
They are often presented on decorative platters at holiday gatherings, birthday parties, and bake sales, sometimes dusted with sea salt or drizzled with white chocolate for an extra festive touch.
What occasions or celebrations are Chocolate‑Covered Caramel Marshmallows traditionally associated with in the United States?
These treats are popular at Fourth of July picnics, Christmas cookie swaps, and as a sweet addition to Thanksgiving dessert tables, where their bite‑size format makes them easy to share.
What makes Chocolate‑Covered Caramel Marshmallows special or unique in American confectionery?
The upside‑down construction—caramel on the bottom, marshmallow on top, then a chocolate coating—creates a textural contrast of soft marshmallow, buttery caramel, and crisp chocolate that is distinct from typical candy bars.
What are the authentic traditional ingredients for Chocolate‑Covered Caramel Marshmallows versus acceptable substitutes?
Traditional recipes use unsalted butter, light brown sugar, corn syrup, sweetened condensed milk, gelatin, and a blend of dark, semi‑sweet, and bittersweet chocolates. Acceptable substitutes include honey for corn syrup, agar‑agar for gelatin (though texture changes), and milk chocolate if a sweeter coating is desired.
What are the most common mistakes to avoid when making Chocolate‑Covered Caramel Marshmallows at home?
Common errors include overheating the caramel (causing graininess), not beating the marshmallow long enough (resulting in a runny interior), and dipping the pieces before the caramel has fully set (which makes the caramel leak out).
Why does this Chocolate‑Covered Caramel Marshmallows recipe use an upside‑down method instead of pouring caramel over the marshmallow?
Pouring caramel over marshmallow causes the hot caramel to melt the marshmallow, creating a mess. By setting the caramel first and adding the marshmallow on top, the marshmallow stays fluffy and the caramel remains intact, resulting in clean layers.
Can I make Chocolate‑Covered Caramel Marshmallows ahead of time and how should I store them?
Yes. Prepare the caramel and marshmallow layers, cut the pieces, and keep them refrigerated in an airtight container. Dip in chocolate when ready to serve, or dip ahead and store the finished treats refrigerated for up to one week.
What texture and appearance should I look for when the marshmallow mixture is properly beaten?
The marshmallow should be thick, glossy, and white, with the beaters' ribbons slowly collapsing. It will have increased in volume and feel airy when lifted with a spatula.
What does the YouTube channel Ashlee Marie specialize in?
The YouTube channel Ashlee Marie specializes in easy‑to‑follow, from‑scratch home cooking tutorials that focus on sweet treats, desserts, and creative twists on classic comfort foods.
How does the YouTube channel Ashlee Marie's approach to candy‑making differ from other cooking channels?
Ashlee Marie emphasizes clear, step‑by‑step explanations, practical tips for home cooks, and troubleshooting advice, while many other channels often skip detailed temperature guidance or assume professional equipment.
Last updated: August 30, 2026
