Caramel Marshmallows
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My love for caramel and marshmallows finally came together in this delightful treat that honestly couldn't be easier to make. These gooey, crispy edged delights come together in just an hour from start to finish, making them perfect for a quick weekend bake when you're craving something indulgent. The puffed rice cereal adds a wonderful crunch without weighing anything down, and eggs provide essential protein to keep you satisfied longer. What I adore most is how budget friendly this recipe is since most of these ingredients are pantry staples you probably already have on hand. Trust me, once you bite into that caramel marshmallow center, you'll be making these again and again.
Ella x
Ingredients
- 500marshmallows
- 250 gunsalted butter
- 200 ggolden syrup
- 400 gcaster sugar
- 120 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 2large eggs
- 1 mLpure vanilla extract
- 200 gpuffed rice cereal
- 150 gcaramel sauce
- 200 mLmilk
Detail level
Instructions
- 1
Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper.
Tip: To ensure easy marshmallow removal, make sure the parchment paper is securely attached.
- 2
In a large saucepan, combine the butter, golden syrup, and caster sugar. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature, aiming for 140°C (284°F).
- 3
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the saucepan, stirring constantly.
Tip: This will help prevent lumps from forming in the caramel.
- 4
Bring the mixture to the boil, then reduce the heat to low and simmer for 10 minutes.
Tip: This will thicken the caramel and prevent it from crystallizing.
- 5
Remove the saucepan from the heat and stir in the eggs, one at a time, followed by the vanilla extract.
Tip: This will help incorporate air and create a smooth texture.
- 6
Pour the mixture into a marshmallow mold or a 20cm x 20cm baking dish. If using a baking dish, you can line the bottom with parchment paper for easy removal.
Tip: Make sure to leave about 1cm of space at the top for expansion.
- 7
Bake for 20 minutes, then immediately submerge the marshmallows in hot water to stop the cooking process.
Tip: This will help prevent overcooking and create a chewy texture.
- 8
Allow the marshmallows to cool completely, then transfer them to a wire rack to dry.
Tip: This will help prevent sogginess and create a crispy exterior.
- 9
Once the marshmallows are dry, melt the caramel sauce in a saucepan over low heat.
Tip: Add the puffed rice cereal and stir until well combined.
- 10
Dip each marshmallow into the caramel sauce, coating completely, then roll in the puffed rice cereal to coat.
Tip: Make sure the marshmallow is fully coated to prevent the caramel from seeping through.
- 11
Serve the caramel marshmallows warm, or allow them to cool completely and store in an airtight container.
Tip: You can also refrigerate or freeze for up to 3 days.
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