Praline Marshmallows
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Ever since I discovered how easy it is to make praline marshmallows at home, I've been obsessed. These gooey, nutty treats come together in just 45 minutes total, making them perfect for when you want homemade candy without spending all day in the kitchen. The praline syrup adds such a luxurious flavor that guests always assume you slaved away for hours. Plus, eggs provide protein and choline, which supports brain health, so you can almost convince yourself these are nutritious. The best part? You probably have most of these ingredients already, which keeps costs down and means you can satisfy that sweet craving tonight.
Ella x
Ingredients
- 400marshmallows
- 200 gpraline syrup
- 400 ggranulated sugar
- 200 glight brown sugar
- 100 gunsalted butter
- 2large eggs
- 1 teaspoonsalt
- 1 teaspoonvanilla extract
Detail level
Instructions
- 1
Melt the praline syrup and light brown sugar in a saucepan over low heat, stirring occasionally.
Tip: Use a heavy-bottomed saucepan to prevent scorching.
- 2
In a separate saucepan, melt the unsalted butter and large eggs over low heat, stirring constantly.
Tip: Be careful not to scramble the eggs.
- 3
Remove the saucepan with the praline syrup mixture from the heat and stir in the vanilla extract.
Tip: Let the mixture cool slightly before proceeding.
- 4
Dip each marshmallow into the praline syrup mixture, coating completely.
Tip: Use a fork or dipping tool to fully coat the marshmallows.
- 5
Place the coated marshmallows on a baking sheet lined with parchment paper.
Tip: Make sure to leave space between each marshmallow to prevent them from sticking together.
- 6
Refrigerate the coated marshmallows for at least 30 minutes to set the praline coating.
Tip: This will help the coating set properly.
- 7
Serve the praline marshmallows chilled.
Tip: Enjoy within a few days of making for optimal flavor and texture.
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