Smoky Salted Caramel Marshmallows will elevate your s’mores and hot cocoa game! Your stovetop and stand mixer will do most of the work and in the end, you get a smoky, salty, fluffy caramel addition to your desserts. These are delectable in s’mores, hot cocoa, and to snack on.
Are you at sea level or a high elevation? If you are making these near sea level, the recipe may be followed exactly. If you are at a higher elevation, you need to do a little math for this. Here in Denver, I have to adjust my candy temperature from 240 degrees down to 230 degrees. For every 1000 ft in elevation over sea level, you need to subtract 2 degrees from the sea level 240 degrees for the candy mixture.
Once the candy mixture reaches the proper temperature, add it to the gelatin mixture and whip in a stand mixture until fluffy. Next scoop the fluff into a parchment lined pan. This dark chocolate sprinkle mix is an excellent topping! If you don’t have the ingredients, I recommend smoked sea salt flakes.
After the smoky salted caramel marshmallows set, cut them into squares. I have a nonstick nylon pizza cutter that works pretty well. Once cut, lightly coat the exposed, raw edges with powdered sugar. This will keep the marshmallows from sticking together. If you need a smaller quantity, easily cut this recipe in half and use a smaller, 8×8″ pan.
Smoky Salted Caramel Marshmallows
- 2 cups Cold Water
- 6 pkgs Unflavored Gelatin
- 3 cups Granulated Sugar
- 2 cups Caramel Syrup (Such as Hershey's)
- 1 tsp Kosher Salt
- 2 tbsp Vanilla Extract
- 3 tbsp Sweet Smoky Dark Chocolate Sprinkles*
- 4 cups Powdered Sugar
- Prepare a 9×13 baking pan. Line with parchment paper, folding at the corners to get clean edges. Spray with nonstick cooking spray. Set aside
- In the bowl of a stand mixer, stir the gelatin and 1 cup cold water with the whisk attachment. Set aside.
- In a large (5 qt or greater) pot, combine the remaining 1 cup water, sugar, caramel syrup, and kosher salt over medium-high heat. Stir until the mixture is just combined.
- Clip a candy thermometer onto the side of the pan. Allow the mixture to come to 240°F. This should take about 10 to 15 minutes. Do not stir the mixture.**
- Remove the pot from the heat and pour the mixture into the gelatin and water mixture in the stand mixer bowl.
- Starting at the lowest mixer speed, gradually increase the mixer speed to high. Whip about 15 min, until the mixture is thick. During the last minute, mix in the vanilla extract.
- Pour the marshmallow mixture into the prepared pan. Sprinkle with sprinkle mix or smoked sea salt flakes.
- Allow the marshmallows to sit, uncovered, at room temperature for at least 4 hours, or overnight.
- Remove the marshmallows by lifting the parchment paper out of the baking pan. Place the parchment on a cutting board. Cut the marshmallows into 1 inch squares using a knife, or nonstick pizza wheel. Lightly dust all raw edges of the marshmallows with powdered sugar to prevent sticking.
- Store in an airtight container at room temperature.
Store the marshmallows at room temperature in an airtight container for up to three weeks. You may need to add a little powdered sugar to the sides of the marshmallows over time to keep them from sticking together.
Enjoy these smoky salted caramel marshmallows in s’mores, hot cocoa, and more!