Caramel Coated Marshmallows Recipe
Ingredients
| Sweetened condensed milk | 1 Can (10oz) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Firmly packed light brown sugar | 1/3 Cup (16 tbs) | |
| Light corn syrup | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Marshmallows | 1 Pound | |
| Cream (about 3 tablespoons) | ||
Directions
Mix the condensed milk, sugars, and corn syrup together in a heavy 2-quart saucepan.
Set candy thermometer in place.
Cook until mixture reaches 234°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.
Set candy thermometer in place.
Cook until mixture reaches 234°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.
Chef
