Caramel Pecan Marshmallows
Caramel Pecan Marshmallows are fun and delicious homemade candy. Fluffy homemade marshmallows are topped with pecans and finished with homemade caramel.
Ingredients
Homemade Marshmallow
- 2 envelopes unflavored gelatin
- 12 Tablespoons water divided
- 1 ½ cups granulated sugar
- 10 Tablespoons light corn syrup
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Homemade Caramel
- 2 cups granulated sugar
- 1 stick unsalted butter
- 1 cup light corn syrup
- ½ teaspoon kosher salt
- 12 ounces evaporated milk
Instructions
Homemade Marshmallow
- Brush a 9"x13" baking dish with vegetable oil and line with parchment paper. Set aside.
- In the bowl of a stand mixer add 6 tablespoons of water and sprinkle in both envelopes of gelatin. Set aside.
- In a saucepan, add the remaining 6 tablespoons of water, granulated sugar, corn syrup, and salt. Bring mixture to a boil over medium-high heat, stirring until the sugar is dissolved. Once sugar is dissolved, stop stirring and continue to cook until the mixture registers 238° on a candy or kitchen thermometer (approximately 8-10 min). Remove from heat.
- Take the bowl of water and gelatin and attach it to a stand mixer fitted with a whisk attachment. Turn mixer on low and while it is mixing, slowly pour in boiled sugar syrup. Once the syrup is completely added, slowly raise the speed to high on the mixer. Beat the mixture on high until it becomes stiff (approximately 10-12 minutes). Beat in vanilla.
- Pour marshmallow mixture into greased glass baking dish and use a spatula to smooth it out. Sprinkle the top of the marshmallow with the chopped pecans and let it cool while you make the caramel.
Homemade Caramel
- Combine butter, sugar, corn syrup and salt in a large pot over medium heat. Stir occasionally until ingredients are melted together.
- Once the mixture has melted, increase heat to medium-high and bring the mixture to a boil. Once the mixture boils, slowly add the evaporated milk a little bit at a time, stirring after each addition and letting it come back to a boil after each addition. It should take about 10-15 minutes to add the entire can.
- Using a thermometer, continue to boil the caramel until it registers 238° on the thermometer. Remove the pot immediately from the heat and let sit off the heat for 5 minutes.
- Pour caramel over pecans and marshmallow and let sit until cooled completely (approximately 3 hours).
- Once the caramels and marshmallow are completely cooled and set up, turn out onto a cutting board.
- Trim the edges to make a clean cut on all sides and then cut into approximately 1 ½" pieces.
Notes
Making this at high altitude? Reduce the temperature you cook the caramel to by 2 degrees for every 1,000 feet above sea level.
Recipe yields approximately 45-60 pieces or 25-30 servings
Marshmallow recipe adapted from Martha Stewart
Caramel recipe adapted from Meaningful Eats
Nutrition
Serving: 2candiesCalories: 255kcalCarbohydrates: 47gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 79mgPotassium: 61mgFiber: 1gSugar: 47gVitamin A: 148IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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