Caramel Swirled Marshmallows

Ingredients:

• 2/3 cup cold water
• 2 tablespoons powdered gelatin
• 1 1/4 cups granulated sugar
• 1/8 cup honey
• 1/3 cup light corn syrup
• 1/2 teaspoon vanilla extract
• Caramel Sauce (I use Mrs. Richardson's Caramel found in the ice cream topping section of most grocery stores.

Powdered Sugar Mixture to keep the marshmallows from sticking

• 1/2 cup powdered sugar
• 1/2 cup cornstarch

Mix together well and use to dust over marshmallows to keep from sticking together.

Instructions:

1. Bloom the Gelatin: Pour 1/3 cup of the cold water into a bowl. Sprinkle the powdered gelatin over the water and stir to combine. Let it sit for 10-15 minutes to bloom, which means allowing the gelatin to absorb the water and swell.

2. Cook the Sugar Syrup: In a medium saucepan, combine the remaining 1/3 cup of water, granulated sugar, honey, and light corn syrup. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture reaches 250°F (121°C) on a candy thermometer. Use a pastry brush dipped in water to brush down the sides of the pan to prevent crystallization.

3. Cool the Syrup: Once the syrup reaches 250°F, remove the saucepan from the heat. Carefully pour the hot syrup into the mixing bowl of a stand mixer and let it cool until it reaches 212°F (100°C).

4. Melt the Gelatin: While the syrup is cooling, heat the bloomed gelatin in the microwave for about 30 seconds or until it is melted and smooth.

5. Combine and Whip: When the syrup has cooled to 212°F, add the melted gelatin to the mixing bowl. Using the whisk attachment on your stand mixer, beat the mixture on high speed for about 5-6 minutes, or until it becomes thick and fluffy. The marshmallow mixture should increase in volume and have a glossy appearance.

6. Add Vanilla: Once the mixture is fluffy, add the vanilla extract and continue to beat for another 1-2 minutes to incorporate the flavor.

7. Pour and Set: Pour the marshmallow mixture into an 8x8-inch pan lined with parchment paper and lightly sprayed with neutral cooking spray. Smooth the top with a spatula and then drizzle caramel sauce over the top.  With a toothpick stir in the caramel sauce making a swirling motion for decoration. Let the marshmallow mixture set at room temperature, untouched, for at least 6 hours or until it is firm and set.

8. Cut and Coat: Once set, cut the marshmallows into desired shapes. To prevent sticking, roll the marshmallow pieces in a mixture of 1/2 powdered sugar and 1/2 cornstarch. Alternatively, you can dip the marshmallows in melted chocolate for a decadent treat.

Tips:

• For Clean Cuts: Use a sharp knife or pizza cutter dusted with a powdered sugar and cornstarch mixture to cut the marshmallows cleanly. 1/2 cup powdered sugar and 1/2 cup cornstarch mixed together.
• Storage: Store the marshmallows in an airtight container at room temperature for up to 2 weeks. 

Enjoy your homemade marshmallows in hot cocoa, roasted over a campfire, or simply as a sweet snack!