This salted caramel marshmallow recipe combines fluffy homemade marshmallows with rich caramel and a touch of flaky sea salt for the perfect balance of sweet and salty. These marshmallows are soft, airy, and full of buttery caramel flavor, making them ideal for hot chocolate, coffee, dessert boards, s’mores, or homemade gifts. With simple ingredients and easy step-by-step instructions, you can create gourmet marshmallows that taste even better than store-bought versions.
Recipe Snapshot
Yield: About 36 marshmallows
Prep Time: 35 minutes
Cook Time: 20 minutes
Setting Time: 6–8 hours (or overnight)
Total Time: About 9 hours
Ingredients You’ll Need
Marshmallow Ingredients
- 3 packets (21g) unflavored gelatin
- ½ cup cold water (for blooming)
- 1½ cups granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- â…“ cup thick caramel sauce (homemade or store-bought)
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
For the Coating
- ½ cup powdered sugar
- ½ cup cornstarch
- Flaky sea salt (optional, for finishing)
Directions
Step 1: Prepare the Pan
Lightly grease a 9×13-inch baking pan and line it with parchment paper, leaving enough overhang to lift the marshmallows out later. Grease the parchment and dust it generously with a mixture of powdered sugar and cornstarch.
Step 2: Bloom the Gelatin
Pour the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the surface and allow it to bloom for 5 to 10 minutes until it becomes thick and spongy.
Step 3: Cook the Sugar Mixture
In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, water, and fine sea salt. Heat over medium heat, stirring only until the sugar dissolves. Once the mixture begins to boil, stop stirring and cook until it reaches 240°F (115°C) on a candy thermometer.
Step 4: Whip the Marshmallow Base
With the mixer running on low speed, carefully pour the hot sugar syrup into the bloomed gelatin. Increase the mixer to high speed and whip for about 10 minutes until the mixture becomes thick, glossy, and triples in volume.
Step 5: Fold in the Caramel
Once the marshmallow mixture is thick and glossy, add the vanilla extract and gently fold in the caramel sauce. Mix just until combined. For a marbled appearance, reserve a tablespoon of caramel and swirl it into the mixture after transferring it to the pan.
Step 6: Spread and Swirl
Working quickly, pour the marshmallow mixture into the prepared baking pan. Smooth the top with a lightly greased spatula. If you reserved caramel sauce, drizzle it over the top and use a skewer or butter knife to create gentle swirls. Dust lightly with the powdered sugar and cornstarch mixture, then sprinkle a pinch of flaky sea salt over the surface if desired.
Step 7: Leave to Set
Allow the marshmallows to rest uncovered at room temperature for 6 to 8 hours, or overnight. Once firm, lift the marshmallow slab out of the pan using the parchment paper.
Step 8: Slice and Coat
Dust a cutting board with the remaining coating mixture. Lightly grease a sharp knife or pizza cutter and cut the marshmallows into squares. Toss each marshmallow in the powdered sugar mixture until every side is evenly coated.
Tips for Perfect Salted Caramel Marshmallows
- Use a thick caramel sauce so the marshmallow mixture doesn’t become too runny.
- Add the caramel after the marshmallows have whipped to preserve their light texture.
- Cook the sugar syrup to 240°F (115°C) for marshmallows that are soft yet stable.
- Prepare your pan before whipping because the mixture begins setting quickly.
- Don’t overmix after adding the caramel if you want a beautiful swirl effect.
- Sprinkle flaky sea salt sparingly to enhance the caramel rather than overpower it.
- Let the marshmallows set overnight for the cleanest cuts.
- Grease your knife between cuts to prevent sticking.
Troubleshooting Common Issues
Marshmallows Didn’t Firm Up
The sugar syrup may not have reached the correct temperature, or too much caramel sauce was added. Measure carefully and use a candy thermometer for consistent results.
Caramel Sank to the Bottom
Very thin or warm caramel can settle before the marshmallows set. Use a thick caramel sauce and swirl it gently rather than fully mixing it in.
Marshmallows Taste Too Sweet
A small sprinkle of flaky sea salt balances the sweetness and enhances the caramel flavor without making the marshmallows salty.
Marshmallows Feel Sticky
Homemade marshmallows naturally have a sticky surface. Coat them generously with the powdered sugar and cornstarch mixture after cutting.
Grainy Texture
Avoid stirring the sugar syrup after it starts boiling, as this can cause sugar crystals to form.
Easy Flavor Twists
Chocolate Salted Caramel Marshmallows
Drizzle melted dark chocolate over the finished marshmallows or dip each piece halfway in chocolate.
Maple Salted Caramel Marshmallows
Replace a small portion of the corn syrup with pure maple syrup for deeper caramel notes. For a for a gourmet marshmallow assortment try this classic maple marshmallow recipe.
Espresso Caramel Marshmallows
Add 1 teaspoon of instant espresso powder with the vanilla extract for a rich coffee flavor.
Vanilla Bean Caramel Marshmallows
Use vanilla bean paste instead of vanilla extract for a more intense vanilla aroma.
Toasted Pecan Caramel Marshmallows
Sprinkle finely chopped toasted pecans over the marshmallow mixture before it sets for extra crunch.
Serving Inspiration
Salted caramel marshmallows are delicious in hot chocolate, coffee, and lattes, where they melt into a rich, creamy topping. They also pair beautifully with brownies, chocolate cake, apple desserts, and dessert charcuterie boards. For an elegant homemade gift, package them in decorative bags or boxes and pair them with coffee flavored marshmallows.
Frequently Asked Questions
Can I Use Store-Bought Caramel Sauce?
Yes, as long as it’s a thick caramel sauce rather than a thin dessert syrup. A thicker caramel blends more easily into the marshmallow mixture without affecting the texture. If you’re making caramel from scratch, let it cool slightly before adding it.
How Do I Get the Perfect Sweet and Salty Balance?
Start with the amount of sea salt listed in the recipe, then finish the marshmallows with a light sprinkle of flaky sea salt after they’ve been spread into the pan. This enhances the caramel flavor without making the marshmallows overly salty.
Final Thoughts
This salted caramel marshmallow recipe is a simple way to create bakery-style marshmallows with rich caramel flavor and just the right touch of sea salt. Soft, fluffy, and irresistibly chewy, they’re perfect for hot chocolate, coffee, s’mores, dessert platters, or homemade gifts. If you enjoy making flavored marshmallows, be sure to try our classic homemade marshmallows as a base recipe.