Marshmallow Caramels
Ingredients
Directions
Make the mixture
Prepare a batch of caramels.
Once done, add 5 lbs of good hard marshmallows.
Stir until the marshmallows are fully covered.
Quickly spread the mixture out.
Finish and smooth
When cold, roll it smooth with a rolling pin.
Turn the batch upside down so the top lies on the slab for a smooth finish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Caramels
- Form the base of the candy, providing chew and rich, buttery sweetness.
- Marshmallows
- Melt into the warm caramel, adding softness, lightness and a chewy texture.
The step that matters
Spread the mixture quickly. The warm mixture firms as it cools, so it must be spread out before it sets. Working fast gives an even layer and avoids lumps or uneven thickness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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