Homemade marshmallows are truly amazing, and actually quite easy to make. They are nothing like store bought marshmallows. These have the most amazing texture! This recipe has them layered with delicious, homemade butterscotch and topped with chocolate and sea salt to make them a light, but super satisfying treat.
Go ahead and try them, you know you want to!
Sea Salt and Chocolate Dipped Butterscotch Swirl Marshmallows
1/2 cup brown sugar
1/4 cup butter
2 tbsp sour cream
In a small saucepan, melt butter. Add brown sugar and cook until bubbly and starts to change to a lighter color. Remove from heat and whisk in sour cream. Pour into a mixing bowl, and refrigerate to cool.
Basic Marshmallow recipe:
3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
1/3 cup cornstarch
1/3 cup powdered sugar
Semi sweet, dark, or milk chocolate, melted
Flake sea salt
In a small bowl, mix tiger powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with cornstarch mixture.
Save remaining mixture.
Using a stand mixer, place gelatin in mixing bowl, add water and let sit.
In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.
Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.
Taking about 1/3 of the mixture, stir it in to the butterscotch sauce, then lightly swirl into remaining marshmallow mixture. Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the powdered sugar mixture.
Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.
Line a baking sheet with parchment or wax paper.
Lightly place marshmallow top into melted chocolate, turning to coat. Carefully turn over and place on prepared pan. Sprinkle lightly with sea salt. Continue with remaking marshmallows. Refrigerate to set.
Makes 18-24 servings
Recipe by Amy Richardson