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Caramel Coated Marshmallows Recipe
|Canned sweetened condensed milk||14 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4703 Calories from Fat 734
% Daily Value*
Total Fat 83 g128%
Saturated Fat 52.5 g262.5%
Trans Fat 0 g
Cholesterol 259.1 mg
Sodium 1136 mg47.3%
Total Carbohydrates 991 g330.3%
Dietary Fiber 0.45 g1.8%
Sugars 735.3 g
Protein 42 g83.4%
Vitamin A 50.9% Vitamin C 17.2%
Calcium 134.7% Iron 13.1%
*Based on a 2000 Calorie diet
Set candy thermometer in place.
Cook until mixture reaches 234Â°F (soft-ball stage), stirring constantly.
Remove from heat and stir in the butter and extract.
Set saucepan in a pan of hot water while dipping marshmallows.
Thin the coating mixture with a little cream as necessary to maintain dipping consistency.
Using a buttered two-tined fork to spear marsh-mallows, quickly dip and twirl each in caramel mixture to coat evenly, removing as much excess coating as possible.
For ease in handling, push marsh-mallows from fork with a buttered spatula onto a well-buttered baking sheet.
Allow to cool 4 to 6 hours.
Wrap each marshmallow in moisture-vapor-proof material.