These marshmallows are so good they don’t need a cup of cocoa (although that never hurt either!)
You can’t go wrong with the combination of peanut butter and caramel. (Especially if it’s pink salt caramel sauce).
I used powdered peanut butter so I wouldn’t be adding extra moisture but I think they would be okay with regular peanut butter, especially if you dip them in chocolate to stabilize them more.
I liked the caramel sauce almost oozing out so left some bigger ribbons but you could mix it in when you add the pb powder for a more smooth appearance.
I usually dip my homemade marshmallows in chocolate or candy coating as it keeps them fresher for many weeks. Otherwise they start to absorb the powdered sugar and get gummy on the edges.
If you want to drive home the salted caramel flavor you could top with a pinch of coarse sea salt but I really like the crunch of cocoa nibs.
I usually make a double batch and use my 10 inch by 15 inch pan for really fluffy tall marshmallows but if doing a single batch I would use an 8 or 9 inch square (or 9 by 13 for a thinner marshmallow)
Peanut Butter Marshmallows with Caramel Swirl
Ingredients
- 2 pkgs unflavored gelatin (about 2 T)
- 1 cup cold water, divided
- 1 1/2 c sugar
- 1 cup corn syrup
- 2 tsp vanilla extract
- 1 cup powdered peanut butter
- 1/2 cup caramel sauce
- 1/4 cup powdered sugar
Instructions
- Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
- Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
- Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
- Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
- Fit mixer with a whisk attachment and pour in the sugar syrup into the gelatin.
- Whip on high until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
- Add vanilla and peanut butter powder in the last minute.
- Spray an 8 or 9 inch pan with nonstick spray and spread marshmallow in pan, using a greased spatula. Quickly drizzle the caramel sauce on top then swirl in using a thin spatula or knife.
- Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
- Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
- Cut using a greased pizza wheel or knife. Toss with powdered sugar.
- Store in a ziplock or airtight container for a few weeks.
To dip:
- Place cut marshmallows on parchment lined tray and freeze for at least 1 hour.
- Dip in dark chocolate (or chocolate of choice) and sprinkle with cocoa nibs or sprinkles if desired.
