If you’ve ever wanted homemade marshmallows that are soft, pillowy, and infused with a rich caramel swirl, these salted caramel swirl marshmallows are for you. They’re sweet, slightly salty, and perfect for gifting, topping hot cocoa, or enjoying straight from the pan. Making them might sound fancy, but with a candy thermometer and a little patience, you’ll have marshmallows that melt in your mouth every time! If you love this recipe, be sure to try my Blueberry Marshmallows next; they’re fruity, fun, and just as fluffy.
Ingredients & Substitutions
- Gelatin & Water: I use unflavored gelatin to give these marshmallows their soft, pillowy texture. Be sure to bloom the gelatin in ice-cold water so it hydrates properly.
- Sugar & Corn Syrup: Granulated sugar and light corn syrup create the perfect structure and sweetness. You can substitute golden syrup for corn syrup if needed.
- Vanilla Extract: Adds warmth and depth. You can experiment with almond or other extracts for a fun twist.
- Caramel Swirl: I prefer using homemade caramel sauce, but store-bought options work perfectly too.
- Flaky Salt: Sprinkling flaky salt on top gives a wonderful contrast to the sweetness. Maldon or other flaky sea salt works best.
- Dusting Powder: A mixture of confectioners’ sugar and cornstarch keeps the marshmallows from sticking. You can adjust the ratio slightly if needed, but this combination works every time.
FAQs
Can I make these marshmallows ahead of time?
Yes! Make them a day ahead and store them in an airtight container at room temperature. They will stay soft and pillowy for 3-5 days.
Can I use a different caramel flavor?
Absolutely! Salted caramel, chocolate caramel, apple cider caramel sauce, or even a bourbon-flavored caramel will all work beautifully.
Do I have to use a candy thermometer?
A thermometer ensures the sugar syrup reaches the perfect stage for fluffy marshmallows, but careful timing and experience can work if you don’t have one.
Can I make these gluten-free or dairy-free?
Yes, the marshmallows are naturally gluten-free. Make sure your caramel sauce is dairy-free if needed.
How to Make Marshmallows Without a Candy Thermometer
If you don’t have a candy thermometer, you can still make these marshmallows. Cook the sugar and corn syrup over medium heat, swirling occasionally, until it reaches a “soft-ball stage”. To test this, drop a small amount into cold water; it should form a soft, pliable ball. Then continue with the recipe as directed, whipping into the bloomed gelatin.
Serving Ideas
- Add marshmallows to hot cocoa or coffee for a sweet, melty treat.
- Use them in s’mores with chocolate and graham crackers.
- Package in a cellophane bag with ribbon for a homemade gift.
Tips & Tricks for Perfect Salted Caramel Swirl Marshmallows
- Prep Your Pan: Line your baking dish with parchment and lightly spray it with nonstick spray so the marshmallows release easily.
- Bloom Gelatin Properly: Make sure the gelatin fully hydrates in cold water before adding the hot syrup — this ensures a smooth, pillowy texture.
- Swirl Caramel Gently: Pour the caramel in ribbons and use a knife or offset spatula to swirl lightly. Overmixing will blend it too much.
- Dust Well: Coat your cutting tool and marshmallows with the confectioners’ sugar and cornstarch mixture to prevent sticking.
- Storage Tips: Keep marshmallows in an airtight container at room temperature; avoid the fridge unless your kitchen is very humid.
How To Store Marshmallows
Room Temperature: Airtight container for 3–5 days.
Refrigerator: Not necessary; can dry out.
Freezer: Wrap individually in parchment and freeze for up to 2 months. Thaw at room temperature.
Salted Caramel Swirl Marshmallows
Ingredients
Marshmallows
- 1 ¾ cups ice-cold water, divided
- 5 packages (about ¼ ounce each) unflavored gelatin
- 3 ½ cups (700 g) granulated sugar
- 1 ⅔ cups (527 g) light corn syrup
- 1 teaspoon vanilla extract
Caramel Swirl
- ½ cup (160 g) caramel sauce, homemade or store-bought, warmed
- flaky salt, for garnish
Dusting Powder
- ¼ cup (31 g) confectioners’ sugar
- ¼ cup (32 g) cornstarch
Instructions
- Line a 9×13-inch baking dish with parchment paper, allowing some overhang on the sides. Lightly spray the parchment with nonstick cooking spray to ensure easy removal.
- In the bowl of a stand mixer, add 1 cup of ice-cold water. Sprinkle the gelatin evenly over the water and whisk gently. Place the bowl on the mixer fitted with the whisk attachment and let it sit for 5 minutes to hydrate and bloom.
- In a large heavy-bottomed saucepan, combine the remaining cold water, sugar, and corn syrup. Cook over medium-high heat, stirring constantly until the sugar has fully dissolved. Once dissolved, stop stirring and let the syrup continue boiling until it reaches 252°F on a candy thermometer.
- Remove the pan from the heat and let the syrup cool just until it reaches 212°F.
- With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin. Mix on low for about 30 seconds until combined, then increase the mixer speed to high. Beat on high for 11–13 minutes, until the mixture is thick, glossy, and nearly tripled in volume.
- Add the vanilla extract and mix for another 10 seconds to incorporate.
- Lightly spray a spatula with nonstick cooking spray. Pour the marshmallow mixture into the prepared pan and smooth the top evenly.
- Pour the warmed caramel over the marshmallow mixture. Use a knife or offset spatula to create large, visible swirls without overmixing.
- Sprinkle flaky salt evenly over the top.
- Let the marshmallows sit at room temperature, uncovered, for at least 4 hours or overnight, until fully set and firm to the touch.
- When the marshmallows are ready, mix the confectioners' sugar with the cornstarch in a small bowl.
- Dust a pizza cutter with the mixture before cutting, and dredge each cut side of the marshmallows in the mixture to prevent sticking.
- Store in an airtight container at room temperature for up to 3-5 days
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are amazing! They are soft, fluffy, and the salted caramel swirl takes them to the next level!
Elizabeth
Now this is my kind of marshmallow! I absolutely loved each and every salted caramel bite!
Bella
These look so fancy, almost like from a candy shop! I loved them.
Stephanie
I love the balance of sweet and salty in these marshmallows. I couldn't get enough of them!
