Salted Caramel Marshmallows

Instructions

1. 1

   In a medium saucepan, combine the sugar, corn syrup, and 50ml of water. Place the saucepan over medium heat and stir until the sugar has dissolved.

   Tip: Be careful, as the mixture will bubble up vigorously.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 240°F (115°C) on a candy thermometer.

   Tip: Don't stir the mixture during this time, as it can cause the formation of crystals.

3. 3

   Remove the saucepan from the heat and carefully add the butter, glycerin, and salt. The mixture will bubble up again, so be cautious.

   Tip: If the mixture starts to boil, quickly return it to the heat and cook for another minute.

4. 4

   Let the mixture cool slightly, until it reaches 225°F (110°C). Then, add the gelatin and stir until it has dissolved.

   Tip: Be patient, as this step can take a few minutes.

5. 5

   Pour the mixture into a stand mixer fitted with a whisk attachment. Beat the mixture on high speed for 5 minutes, or until it has doubled in volume.

   Tip: This step is crucial, as it will help incorporate air and create a light, fluffy texture.

6. 6

   Add the marshmallow fluff, caramel sauce, and flaky sea salt to the mixer. Beat on high speed for another 2 minutes, or until the mixture is smooth and creamy.

   Tip: Make sure to scrape down the sides of the bowl frequently to ensure everything is well incorporated.

7. 7

   Pour the mixture into a piping bag fitted with a large round tip. Pipe the mixture onto a parchment-lined baking sheet in desired shapes.

   Tip: Try to make the shapes as uniform as possible, as this will affect the cooking time.

8. 8

   Let the marshmallows cool and set on the baking sheet for at least 30 minutes. Then, peel off the parchment paper and package the marshmallows in an airtight container.

   Tip: If the marshmallows are sticky, try dusting them with powdered sugar to prevent sticking.