How to make Salted Caramel Marshmallows recipe 4K
How to make Salted Caramel Marshmallows recipe 4K is a medium American recipe that serves 12. 100 calories per serving. Recipe by Todd's Kitchen on YouTube.
Prep: 33 min | Cook: 7 min | Total: 55 min
Cost: $5.20 total, $0.43 per serving
Ingredients
- 3 tablespoons Gelatin Powder (unflavored, powdered)
- 0.5 cup Water (room temperature, for gelatin soaking)
- 2 cups Granulated Sugar (white granulated)
- 0.25 cup Water (room temperature, for sugar syrup)
- 0.66 cup Corn Syrup (light glucose syrup, also called corn syrup)
- 2 tablespoons Vanilla Extract (pure vanilla extract or vanilla bean paste)
- 1 tablespoon Sea Salt (flaky sea salt, adjust to taste)
- 1 can Caramel Sauce (sweetened condensed milk caramel, about 14 oz (400 g))
- 2 tablespoons Powdered Sugar (sifted, for dusting)
Instructions
Soak Gelatin
Place 3 Tbsp gelatin powder into a large mixing bowl, sprinkle over ½ cup water, and let sit for 10 minutes until fully softened.
Time: PT10M
Make Sugar Syrup
In a saucepan combine 2 cups granulated sugar, ¼ cup water, and ⅔ cup corn syrup. Heat over medium‑high, stirring until sugar dissolves, then attach a candy thermometer and bring to the hard‑ball stage (170 °F / 77 °C).
Time: PT7M
Temperature: 170°F
Combine Hot Syrup with Gelatin
With the mixer on low speed, slowly pour the hot sugar syrup into the softened gelatin bowl. Mix just until incorporated.
Time: PT2M
Whisk to Fluffy Marshmallow
Increase mixer speed gradually and whisk for 10‑12 minutes until the mixture becomes thick, white, and fluffy, and the bowl feels lukewarm to the touch.
Time: PT12M
Flavor the Marshmallow
Add 2 Tbsp vanilla extract and 1 Tbsp sea salt. Mix on high for about 1 minute until fully incorporated.
Time: PT1M
First Layer in Pan
Line a 13×9‑in baking tray with parchment paper. Spread half of the marshmallow mixture evenly in the pan, smoothing with a spatula.
Time: PT3M
Add Caramel Layer
Drizzle the entire can of caramel sauce over the first marshmallow layer and spread gently to cover.
Time: PT2M
Top with Remaining Marshmallow and Dust
Spoon the remaining marshmallow mixture on top, spread evenly, and dust generously with powdered sugar to prevent stickiness.
Time: PT3M
Nutrition Facts
- Calories
- 100
- Protein
- 1 g
- Carbohydrates
- 22 g
- Fat
- 2 g
- Fiber
- 0 g
Dietary info: Vegetarian (contains gelatin, so not suitable for vegans), Gluten‑free, Contains dairy
Allergens: Gelatin (animal), Dairy (caramel from condensed milk), Potential trace of wheat from powdered sugar
Ingredient Substitutions
- Instead of Gelatin Powder: Agar‑agar powder (use less, different texture)
- Instead of Granulated Sugar: Caster sugar
- Instead of Corn Syrup: Golden syrup, Honey (will affect flavor)
- Instead of Vanilla Extract: Vanilla bean paste, Imitation vanilla
- Instead of Sea Salt: Kosher salt, Himalayan pink salt
- Instead of Caramel Sauce: Store‑bought caramel sauce, Homemade condensed milk caramel
- Instead of Powdered Sugar: Cornstarch dusting
Equipment Needed
- Mixing Bowl
- Stand Mixer
- Saucepan
- Candy Thermometer
- Silicone Spatula
- Baking Tray
- Parchment Paper
- Pizza Cutter/Roller (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Soaking gelatin fully (Step 1)
- Reaching hard‑ball stage without overheating (Step 2)
- Slowly incorporating hot syrup into gelatin (Step 3)
- Whisking to a fluffy, lukewarm marshmallow (Step 4)
- Dusting with powdered sugar to avoid stickiness (Step 8)
Chef Tips from the Video
- Warm the corn syrup in the microwave for 30 seconds to improve pourability.
- Use a pizza cutter or roller to cut clean squares without squashing the marshmallows.
- Dust the work surface with powdered sugar when handling the sticky marshmallow mixture.
Troubleshooting
Sugar mixture crystallizes and becomes grainy.
Make sure to stir continuously while the syrup is heating and avoid stirring once it reaches the hard‑ball stage. If crystals form, add a small amount of corn syrup and re‑heat gently.
Marshmallow is too dense or does not become fluffy.
Whisk for the full 10‑12 minutes and ensure the syrup was at the correct temperature. Under‑whipping or a lower syrup temperature will result in a dense texture.
Marshmallows do not set after cooling.
Check that the gelatin was fully hydrated and that the syrup reached the hard‑ball stage. If either step was missed, the set will be weak; re‑make with proper temperatures.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a zip‑top bag for up to 2 months; thaw at room temperature before serving.
Room temperature: Can sit at room temperature for 1‑2 days, but texture will soften.
Make-Ahead Tips
- Prepare the caramel sauce a day ahead and store in the fridge; warm gently before using.
- The marshmallow base can be made up to the point of spreading and refrigerated for up to 12 hours.
- Dust extra powdered sugar on the top layer to keep it from sticking during storage.
Frequently Asked Questions
What is the cultural significance and history of salted caramel marshmallows in American confectionery?
Salted caramel marshmallows blend two classic American sweet trends: the fluffy, sugar‑based marshmallow that dates back to the 19th‑century candy‑making era, and salted caramel, which surged in popularity in the early 2000s as a gourmet flavor. Together they represent the modern American love of sweet‑salty pairings.
What are traditional regional variations of caramel‑flavored marshmallows in the United States?
In the Pacific Northwest, maple‑infused caramel marshmallows are popular, while the South often adds bourbon or pecan‑caramel swirls. The basic salted caramel version, like Todd's Kitchen’s recipe, is a nationwide favorite for its simple sweet‑salty balance.
How is salted caramel marshmallow traditionally served in American households?
They are usually cut into bite‑size squares and served as a snack, dessert topping for ice cream, or as a festive treat during holidays. They are often presented on a platter with coffee or hot chocolate.
What occasions or celebrations are salted caramel marshmallows associated with in American culture?
These treats are popular at holiday gatherings, birthday parties, and casual movie nights. Their elegant look also makes them a hit at bridal showers and Thanksgiving dessert tables.
What makes salted caramel marshmallows special or unique in American candy tradition?
The combination of a light, airy marshmallow with a rich, buttery caramel and a pinch of sea salt creates a contrast of textures and flavors that is both nostalgic and contemporary, embodying the sweet‑salty trend that defines modern American candy.
What are the most common mistakes to avoid when making salted caramel marshmallows from Todd's Kitchen?
Common errors include under‑heating the sugar syrup (resulting in a soft, gummy marshmallow), adding the hot syrup too quickly (causing burns and splatter), and not whisking long enough to achieve a fluffy, white texture. Following each temperature and timing cue prevents these issues.
Why does Todd's Kitchen's salted caramel marshmallow recipe use a candy thermometer instead of guessing the temperature?
The hard‑ball stage (170 °F) is critical for the right sugar concentration; without precise temperature the marshmallow can be too soft or too hard. A candy thermometer provides an accurate, repeatable measurement, ensuring consistent results.
Can I make Todd's Kitchen salted caramel marshmallows ahead of time and how should I store them?
Yes. After the marshmallows set, cut them and store in an airtight container. Keep them refrigerated for up to a week or freeze for up to two months. Bring to room temperature before serving for optimal texture.
What texture and appearance should I look for when the marshmallow mixture is done?
The mixture should be thick, glossy, and white, resembling a fluffy frosting that feels lukewarm to the touch. The bowl should be coated, and the mixture should hold its shape when lifted with a spatula.
How do I know when the salted caramel marshmallows are fully set and ready to cut?
After spreading, let the marshmallows sit at room temperature for 3‑4 hours. They are ready when the surface feels firm to the touch and the powdered sugar no longer sticks to your fingers.
What does the YouTube channel Todd's Kitchen specialize in?
Todd's Kitchen focuses on approachable, home‑cooked comfort foods and creative twists on classic desserts, often featuring detailed technique explanations and budget‑friendly ingredient swaps.
How does the YouTube channel Todd's Kitchen's approach to American dessert cooking differ from other cooking channels?
Todd's Kitchen emphasizes step‑by‑step visual cues, practical kitchen hacks (like microwaving corn syrup), and a friendly, conversational style that makes even candy‑type recipes feel accessible to everyday home cooks, unlike many channels that assume professional experience.
Last updated: August 29, 2026
