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Caramel Coated Marshmallows




Source of Recipe


copykat


List of Ingredients




1 can (14 oz.) sweetened condensed milk
1/2 C sugar
1/3 C firmly packed light brown sugar
3/4 C light corn syrup
1/4 C butter
1 1/2 tsp. vanilla extract
1 lb. marshmallows
3 Tbls. heavy cream (as needed)



Recipe



Mix the condensed milk, sugars and corn syrup together in a heavy 2 qt. saucepan. Set candy thermometer in place. Cook until mixture reaches soft-ball stage (about 234 F), stirring constantly.

Remove from heat and stir in butter and vanilla.

Set saucepan in a pan of hot water while dipping marshmallows. Thin the caramel mixture with a little cream as necessary to keep it at a dipping consistancy.

Use a buttered, 2-tined fork to spear marshmallows, quickly dip and twirl each in the caramel to coat evenly, removing as much extra coating as possible.

Push coated marshmallows from fork with a buttered spatula - onto baking sheet - lined with a buttered piece of parchment paper.

Allow to cool 4 - 6 hours.