Marshmallow Filled Caramels

Inspired by: Sweet Confections

Marshmallow:

1 envelope unflavored gelatin

⅔ cup water, divided

1 cup sugar

⅔ cup corn syrup

⅛ tsp. salt

Caramels

2 cups cream

1 tsp. salt

1 tbsp. butter

1 ½ cups sugar

¼ cup corn syrup.  

¼ cup water

To make the marshmallow, place ⅓ cup cold water in a bowl of a stand mixer and sprinkle gelatin over top. In a medium sauce pan, heat the sugar, corn syrup, salt, and ⅓ cup water over medium heat and stir until the mixture reaches 234 degrees.

Add the heated sugar mixture in a slow stream to the stand mixer on low. Increase speed to medium and whip for 15 minutes - until thickened and cooled.

Line a 8X8 inch pan with parchment or plastic wrap (either works).

In a small saucepan, combine cream, salt, and butter. Heat until warm.

In a medium pot (use a larger pot than what you think you’ll need), combine sugar, ¼ cup corn syrup, and water. Place over medium high heat. Don’t stir the mixture and only swirl the pan. Boil until a light amber color. Add cream mixture carefully (this will boil up and steam). Cook over medium heat, stirring, until the mixture reaches 248 degrees. Pour into prepared pan. Refrigerate until set (a couple of hours).

Roll out into a large rectangle (you may need to let the caramel come closer to room temperature). Cut into ½ inch by 1 inch strips, flatten using palm of hands, place a small amount of marshmallow in the center, roll to conceal marshmallow, and wrap in waxed paper.

Printed from Sweetlessons.blogspot.com