Carmel Swirl Marshmallows
Prep time: 35 min | Ready in: 6 hours, 35 min
3 packages unflavored gelatin (vegetarian substitutions)
2 cups granulated sugar
1 cup powdered sugar
1 cup of caramel sauce at room temperature (here’s a recipe I use, I just omit the salt)
A candy thermometer
9×13-inch cake or jelly roll pan
If you’re making homemade caramel, be sure it’s cooled to room temperature before you begin making marshmallows. (If it’s cold, it’ll be too stiff to mix with the marshmallow batter—too warm, and it’ll melt the batter and, well, it’ll get weird.)
Line the inside of the pan with tin foil, then coat well with cooking spray.
In a large mixing bowl, combine a 1/2 of a cup of cold water with the packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
In a medium saucepan on medium heat, combine the sugar and 1/2 of a cup of water, then stir until sugar has dissolved—about 3 to 5 minutes. Increase heat to bring mixture to a low boil, and continue to boil until the temperature reaches 240 degrees F on a candy thermometer—about 12 to 15 minutes. Remove from heat.
Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is very thick, about 10 to 15 minutes—imagine the consistency of pourable taffy.
Pour all but about 1/2 of a cup of the mixture into the pan, smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.) Let the marshmallow sit for about 6 hours, uncovered, until completely set.
Pour caramel into bowl and mix with remaining marshmallow batter—should take less than 30 seconds.
Pour mixture into batter in the pan, in a swirl-ish way.