Marshmallow Caramel Scotch Kisses

(BLOG UPDATE)

TIME SAVING HACK:

Pick up the 5 lb brick of Peters caramel from Gygi's next time you are in south Salt Lake City + a double broiler. heat up, slice mallows and you are ready to go!

TAP IMAGES TO SHOP Brit's MUST HAVES:

Double broiler linked here

Peters caramel linked here

5 x 5 cellophane wrappers linked here

These butterscotch covered marshmallows are divine! Best part- it makes a giant batch to enjoy and enough to give to neighbors! Have you ever had Sees Scotch Kisses or Scotchmallows? Just dip these babies in dark chocolate after and you’ve got both. Our family loves making these. Such a fun activity with jobs for everyone. Prepping the parchment wrappers, cutting the mallows, stirring the caramel, and gather everyone back in to wrap!

1 pint whipping cream

1 c. White sugar

3/4 c. light corn syrup

1/8 tsp. salt

1 bag regular marshmallows, cut in halves

Combine cream, sugar, corn syrup and salt in a DEEP medium saucepan.

Bring to a boil over low heat, stirring constantly.

Boil, stirring occasionally for about 20 min- mixture will be pale yellow at first, but will turn a butterscotch-deeper caramel color as it comes up to temperature. Watch for the consistency to thicken as well.

Remove from heat; let sit a few minutes until mixture begins to thicken slightly-about 3 minutes- it will look a little thicker than when you took it off the stove-if it's boiling hot, the marshmallows will melt on contact.

While you wait for the butterscotch to thicken and cool slightly- with freshly washed scissors cut each marshmallow in half. (Might need to wash in between a few times)

Using plastic chopsticks or wooden skewers, Dip each marshmallow half in the butterscotch to coat, letting the excess drip off; place on parchment paper lined baking sheets. Let sit, uncovered, overnight or until they set a bit. Wrap individually in parchment paper.

Here’s the magic part:

The marshmallow breaks down when it’s dipped in the liquid lava and transforms into another texture completely but doesn’t fall apart.. when you wrap- tuck the mallow in tight and roll making it a cylinder shape.

Makes a bazillion. Or like 100

Here’s a picture of them all set and ready to be wrapped in the morning. Do half your batch this way and see how you like it!

If you boil the caramel too long it will turn to toffee-but don’t worry! This has happened to me a few times.. just add in MORE cream a splash at a time until it is stirrable- drop a little in ice water and if it turns to a Werthers original.. add more cream too much and you’ve now made caramel sauce which isn’t a terrible thing either ;)

Never made caramels from SCRATCH? Here is our favorite tried and true recipe that works every time.

Fleur de Sel Caramel:

30ish minutes, plus cooling

RECIPE:

4 tablespoons unsalted butter +more for the pan

1 1/2 cups heavy cream, not ultrapasteurized

2 cups sugar

1/2 cup light corn syrup

Pinch salt

1 1/2 teaspoons vanilla extract

1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves.

2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water).

3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long -- what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap.

4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature.

Yield: At least 50 caramels.

NYT besssssst caramel recipe that doesnt stick to your teeth ;)