There's something about these caramel marshmallows with the brown sugar caramels and honey marshmallow layered over top. Whenever I post about them they go viral.
If you are looking for a luxury cut and wrap caramel recipe, check out this pdf guide. It goes over all aspects of making the candy, FAQ, and retail packaging and labeling. It is the exact recipe I use for my retail sales (and is constantly sold out!)
If a video about these on TikTok or Instagram brought you here, welcome! This caramel marshmallow recipe makes candy so silky and delicious you'll be looking for any reason to make them.
Caramel marshmallows, let's do this.
First, you will need to stir from start to finish with this caramel and this is around 40 minutes. You do not stop stirring so have a show ready to watch, have a podcast ready to listen to, don't have kids around that can distract you.
Yes, it does take that long and KEEP GOING. If you see a lot of steam that means you aren't done cooking. Trust the process and trust your candy thermometer.
If you are new to candy making, please read this post and the recipe prior to starting to make them because I really want you to make the most epic caramel marshmallow candy of all time. I'm happy to answer any questions, and here are the most asked about these:
Caramel marshmallow recipe top 5 FAQ
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Does the marshmallow fall off of the caramel?
Nope! The marshmallow really does stick to the caramel. When you layer the the marshmallow on top of the caramel, you are doing it when the caramel is cold and the marshmallow is hot. The hot marshmallow melts the top of the caramel just enough that it forms a bond. Once everything is cooled, they are going to stick.
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Isn't the marshmallow too sticky to cut through?
No, the marshmallow isn't difficult to cut through with a knife. What would make a marshmallow sticky is if it wasn't cooked to a high enough temperature, because there would be too much water left in the marshmallow. Water + sugar = sticky.
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I don't want to wait. What happens if I don't let the caramel cool and top it with hot marshmallow?
The caramel and marshmallow will melt together too much and you'll end up with a slightly soggy weird candy that took a lot of effort but didn't give you the results you were hoping for.
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Do I really need to use a candy thermometer?
Yes, you must use a candy thermometer. I'm giving very specific final cook temperatures. When you are at the end of cooking the caramel or marshmallow, degrees will change within SECONDS. You need to watch a thermometer, not a clock.
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Is this a copycat for See's candy marshmallow caramel recipe / scotchmallow recipe?
I do not know the exact recipe for the See's caramel marshmallows, or Scotchmallow as they call them. It looks like the scotchmallow recipe does use a honey marshmallow similar to the recipe below. These can be dipped in dark chocolate if you are looking for a copycat scotchmallow recipe.
How much time do you need to make caramel marshmallows?
This takes me three days. Candy is a labor of love. Two cooked sugar items (caramel and marshmallow) are going to take up a small chunk of time over a couple days. I personally make candy in the evenings after my kids go to sleep. These would take me one day per layer and one day to cut.
Caramel layer: (Day 1)
- 10 minutes to assemble ingredients
- approximately 40 minutes of cook time
- 6 hour minimum of resting time before you can layer hot marshmallow over top
Marshmallow layer: (Day 2)
- 15 minutes to assemble ingredients and prep gelatin
- approximately 30 minutes of cook time
- 8 minutes of whipping time in the mixer
- 12 hour minimum of resting time before you can cut and wrap
Cutting and wrapping: (Day 3)
- cutting and wrapping this batch will take 1-2 hours depending on how quickly you move through it. It takes longer than you think and is more fun if you have someone helping you!
Caramel- ingredients
- evaporated milk
- heavy cream
- butter
- brown sugar
- sugar
- salt
- corn syrup
Caramel- equipment
- heavy duty thick bottomed pot, 8 quart minimum
- Amazon Link for my favorite caramel cooker!
- Walmart link for my favorite caramel cooker!
- candy thermometer
- high heat spatula or wooden spoon
- 12" x 17" sheet pan
- parchment paper
Marshmallow- ingredients
- sugar
- honey
- corn syrup
- gelatin
- water
- vanilla
Marshmallow- equipment
- heavy duty thick bottomed pot, 8 quart minimum
- candy thermometer
- high heat spatula or wooden spoon
- 12" x 17" sheet pan full of chocolate caramel
- 5 quart planetary mixer
Dealing with Gelatin
Gelatin is my least favorite part about marshmallows. I've tested many different store brands and name brands, and my hands down favorite is the Great Value (Walmart) brand of unflavored gelatin. It is the most neutral, non smelly, truly unflavored gelatin around.
USE COLD WATER TO HYDRATE. Store bought instant gelatin needs cold water to hydrate, or "bloom", technically speaking. Measure your cold water exactly. You are adding syrup to this hydrated gelatin, so there will be no chance to cook more out. Too much water will change the texture of your marshmallow by causing it to be stickier and flow more.
Melting over a hot water bath. This serves two purposes. It melts your hydrated gelatin so there are no clumps of it in your marshmallow. It also warms your bowl so your hot syrup doesn't seize on the sides.
- Measure water exactly, put it in your mixing bowl.
- Measure your gelatin out exactly in a separate bowl. Do not rely on the weight on those little packs, use your kitchen scale to weigh out the exact amount.
- Start whisking your water without adding anything. Yup, whisk that water.
- Sprinkle the gelatin in as you whisk. It will thicken.
- Set it aside while you do the rest of marshmallow cooking.
- When the marshmallow syrup is cooling, melt down your gelatin over a hot water bath.
Storage and shelf life of caramel marshmallows
After these are cut and wrapped into pieces, store them in an airtight container at normal room temperature. You should not store them in the refrigerator or freezer. The shelf life is approximately 3 months from a QUALITY standpoint, meaning the caramel will start to change texture after the 3 month timeframe. It will be 6-9 months before the flavor changes.
Top tips for caramel marshmallow recipe:
- Read the recipe entirely before beginning.
- Have a clean, large, workspace. Feeling trapped while you're cooking and looking for places to put things is one of the worst feelings.
- Prep the ingredients ahead of time by weighing them all out in containers, before you combine anything.
- Have the pan you are pouring caramel into or finished caramel pan ready and waiting. If you are pouring caramel into it, have it prepped with parchment paper. If you are layering with marshmallow, have the finished caramel waiting.
Chocolate covered marshmallows
Chocolate caramel marshmallow candy - what could be better? This caramel marshmallow recipe would be fantastic covered in chocolate. The marshmallow and caramel candy, together with chocolate is a flavor explosion. After cutting your caramel marshmallows, you can immediately dip them in chocolate. My favorite chocolate for this is dark chocolate because it helps offset some of the sweetness. For chocolate caramel marshmallow dipping, I recommend:
Tip: make sure you first bottom the caramel marshmallow bar in chocolate and let the chocolate set up completely before fully dipping. Pick up the caramel marshmallows with your fingers, dip just the bottom of it in chocolate, and place it on parchment paper. This makes fully dipping the caramel marshmallow bar in chocolate much easier because the caramel marshmallow slides off the dipping fork instead of sticking to it.
For caramel marshmallow candy lovers only:
I've got gingerbread cinnamon caramel marshmallows and caramel macchiato marshmallows for you to try! If you love making marshmallows, try making nougat next. It's fluffy but denser than a marshmallow and really delicious!
Other recipes like caramel marshmallows
Caramel Marshmallows
Equipment
- heavy duty thick bottomed pot 8 quart in size minimum
Ingredients
Brown Sugar Caramel
- 340 grams white sugar
- 340 grams brown sugar
- 570 grams corn syrup
- 680 grams evaporated milk 2, 12 ounce cans
- 280 grams heavy cream fill up one of the 12 ounce heavy cream cans
- 150 grams butter
- 2 grams salt
Honey Vanilla Marshmallows
Gelatin Blend
- 21 grams unflavored gelatin
- 120 grams cold water
Sugar Slurry
- 380 grams sugar
- 120 grams honey
- 190 grams corn syrup
- 150 grams water
- 10 grams vanilla
Instructions
- Prep a 12 x 17" sheet pan by lining it with parchment paper.
Caramel
- Combine all ingredients in a large, thick bottomed, heavy duty pot. Stirring constantly, heat on medium heat until all ingredients have melted and dissolved. Bring to a boil over medium heat. You will need to stir from start to finish with this caramel. This is around 40 minutes. You do not stop stirring. Have a show ready to watch, have a podcast ready to listen to, don't have kids around that can distract you.
- Once boiling, increase heat to medium high. Cook until temperature reaches 242, stirring the whole time.
- Pour out on parchment paper. Cool for a minimum of four hours.
Marshmallow
Hydrate Gelatin
- In a 5 quart mixing bowl, Whisk gelatin into cold water. Set aside while syrup slurry cooks. Before beginning cooking syrup, set up a hot water bath for the gelatin but do not put the gelatin in it.
- Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot. Stirring constantly, cook until temperature reaches 252F. Turn off heat. Cool undisturbed until 212F.
- While syrup is cooling, place gelatin in a hot water bath until it is fluid. Place mixing bowl on mixing stand. When syrup has reached 212F, begin mixing with the whisk attachment on high.
- Slowly stream syrup into whisking gelatin. Once all syrup has been added, mix on high for 8 minutes. Add vanilla and mix for 20 more seconds.
- Spread evenly on top of cooled caramel. Place a piece of oiled parchment on top of marshmallow.
- Let marshmallow sit undisturbed for 12-24 hours. Cut into desired size. I recommend 1" x 1.25"
- Store in an airtight container.
Ashlee
Fantastic recipe, these were a huge hit at Christmas with my family. Going to make them again for Valentine’s Day. I got the pot your recommended and it made a big difference from the last time I made caramel. Thank you!
Tabitha
Could this marshmallow be piped to fill chocolate shells for Easter eggs?
Hannah
You can pipe this marshmallow, but it would be too hot to pipe directly into the chocolate shell and would cause it to melt / de-temper. Once it cools to a temperature appropriate for piping into the chocolate, it would be a little too stiff to work with.
Gabriela
Hi Hannah, thank you for sharing all these amazing recipes! Evaporated milk is not available in Brazil, any substitute I could use? Thanks!
Hannah
Oh thank you! Do you have unsweetened condensed milk?
Amy
Sounds really good and will definitely want to try, but really, I’m trying to subscribe and cannot, so I’ll try this way.
Hannah
Thanks for letting me know! I'll try to see what's going on.
Es-Lee
hi can I use liquid glucose instead of corn syrup, not sure if it's the same thing
Hannah
hi! yes, you can use liquid glucose and corn syrup as a 1:1 substitute.
Rita Johnson
What do you use to wrap them? Wax paper?
Hannah
I use clear cello candy wrappers 5"x5". You can find them on Amazon or at Hobby Lobby (really any craft store with a candy section). Wax paper and parchment paper also work well! I like the precut ones because it saves me a step.
Vaishali Gandhi
hi! what is the shelf life as here the climate is humid
Hannah
hi! under normal room conditions (70F and lower humidity) these should last up to six months. If it is very hot and humid where you are, I'd say it would be closer to 2-3 months before you notice texture changes in the caramel. They will not be rancid or spoiled to eat, just a difference in texture.
Felicia
Love the marshmallow / caramel combo! Made these for Christmas gifts this year.
Hannah
Thank you so much!
Karen Satok
Hi there! Thanks for the recipe. Can you substitute the honey for another unhoney-like sugar?
Hannah
Hi! Yes, you can use corn syrup, glucose syrup, tapioca syrup, or brown rice syrup for a 1:1 replacement. If you wanted to use just sugar in place of honey, I would do 100 grams instead of the 120 grams of honey.
Shannon
These look so yummy! Could you somehow swap the caramel for a peanut butter bottom? The picture reminds me of the peanut butter/marshmallow whip treat on a spoon my mom used to give us!
Hannah
You could do a peanut butter rice krispy treat, that would be yummy!