Salted Caramel Swirl Marshmallows

I remember years ago, long before BoB came to be, watching someone on a food show make marshmallows. I just rolled my eyes and wondered why anyone would want to do that. I didn’t even like marshmallows. But, then I tried a homemade marshmallow and I understood all the fuss.

You see, those bags of mass-produced marshmallows may be handy to use in baking and such, but they’re just not very good on their own. Homemade marshmallows, however, are an entirely different story. They’re soft and sweet and just a joy to eat.

Salted Caramel Swirl Marshmallows are delicious vanilla marshmallows swirled with rich, salty caramel. - Bake or Break

And, they are surprisingly easy to make. I made a couple of batches within a couple of days. Granted, I volunteered Quinn to help me, but they’re completely doable on your own. Just make sure you have everything measured and ready to go.

The first batch I made was straight vanilla. I didn’t want to complicate things right out of the gate. But, then I made these tasty beauties that are swirled with salted caramel. We all know how I love sweet and salty. The salt gets diluted down with all the sweet, but there’s still plenty there.

These are absolutely delicious! They would make lovely holiday gifts for your friends. Maybe even package them with some hot chocolate mix and a couple of mugs. Of course, you can just keep them all for yourself instead. I’ll never tell.

Recently, Chicago Metallic sent me a big box full of marshmallow-making tools. It was really the motivation I needed to try my hand at making marshmallows. I hope it will inspire you as well, because one of you is getting their own marshmallow kit! Scroll past the recipe for details.

Salted Caramel Swirl Marshmallows

Prep Time: 25 minutes

Cook Time: 5 minutes

Yield: 16 2-inch marshmallows or 25 1 & 1/2-inch marshmallows

Salted Caramel Swirl Marshmallows


    For the coating:
  • 3/4 cup confectioners' sugar
  • 1/2 cup cornstarch
  • For the marshmallows:
  • 1/2 cup store-bought salted caramel*
  • 4 & 1/2 teaspoons unflavored powdered gelatin
  • 1/2 cup cold water
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup, divided into 1/4 cup portions
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract


To make the coating:

Sift together confectioners' sugar and cornstarch. Set aside.*

To make the marshmallows:*

Lightly coat an 8-inch square pan with cooking spray. Dust the bottom of the pan with coating.

Place caramel in a medium bowl. Set aside.

Whisk together gelatin and 1/2 cup cold water in a microwave-safe bowl. Let sit for 5 minutes.

Combine sugar, 1/4 cup corn syrup, 1/4 cup water, and salt in a medium saucepan. Bring to a boil over high heat. Continue boiling, stirring occasionally, until the mixture reaches a temperature of 240°.

While sugar mixture is heating, place 1/4 cup corn syrup in the bowl of a stand mixer fitted with a whisk attachment. Heat gelatin mixture in microwave for 30 seconds, or until completely melted. Pour into mixer bowl with the corn syrup. Turn the mixer on low.

When the sugar mixture has reached 240°, remove it from heat, and carefully and slowly pour it into the mixer bowl while the mixer is still running on low speed. Increase the speed to medium and beat for 5 minutes. Then, beat at medium-high for 5 minutes. Increase to high, add the vanilla, and beat for 2 minutes. The mixture should be opaque white, fluffy, and tripled in volume.

Scoop about a quarter of the marshmallow batter into the bowl with the caramel. Working quickly, whisk until well blended. Scrape the mixture back into the remaining marshmallow batter. Use a large spatula in a figure-eight motion to fold and swirl the two mixtures.

Pour the batter into prepared pan. Spread evenly and smooth the top.

Generously sift the coating over the top of the marshmallows. Leave the marshmallows in a cool, dry place for 8 hours.

Use a knife to loosen the marshmallows from the edges of the pan. If using a collapsible pan, fold down the sides of the pan. If using a standard pan, flip the pan onto a surface coated with the prepared coating. Cut into pieces. Dip the edges in the coating and pat off the excess.

After a couple of days, you may need to coat the marshmallows again.


*I used CC Made Sel Gris Caramel Sauce.

**This amount of coating will be more than plenty for 1 batch of marshmallows. If you plan to make more marshmallows, you can store any extra coating in an airtight container for quite a while.

To make vanilla marshmallows, just skip the caramel swirling steps and spread the mixture into the prepared pan.

Recipe ever so slightly adapted from Marshmallow Madness.

Chicago Metallic Marshmallow Kit Giveaway | Bake or Break

I’m very excited that Chicago Metallic is providing a marshmallow kit for me to give one of you, too! Here’s what’s included:

If you need any marshmallow inspiration, be sure to check out Chicago Metallic’s blog.

Please see the giveaway widget below for all the details and requirements for entering. If you are unable to see the widget, make sure your browser is updated or try viewing in another browser. The winner must be a U.S. resident 18 years or older.

Be sure to add bakeorbreak at gmail dot com to your address book so that a winning email from me doesn’t end up in your spam folder. If the winner doesn’t respond within 48 hours, another winner will be chosen.

Good luck!

a Rafflecopter giveaway

Disclosure: I was provided with products for my use as well as for the giveaway by Chicago Metallic. All opinions are my own.

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  1. Andy November 13, 2013 Reply


    What do you do with the gelatin if you don’t have a microwave?


    • Author
      Jennifer McHenry November 13, 2013 Reply

      Hi, Andy. I would recommend heating it in a small saucepan over low heat until the gelatin is completely dissolved. That will probably take less than a minute.

  2. These look amazing. I have wanted to try making marshmallows for a while and these have definitely inspired me.

  3. Erin @ The Spiffy Cookie November 13, 2013 Reply

    Seriously, if you told me years back that I’d make my own marshmallows I would have laughed at you. These marshmallows look insane.

  4. tahnycooks November 13, 2013 Reply

    Man! I would love to try one of these right now! They are so pretty too! Great giveaway!

  5. Hey Jennifer! Do you think homemade marshmallows would ship well? I’m thinking about making these to mail to family for the holidays.

    • Author
      Jennifer McHenry November 13, 2013 Reply

      Ashley, I think they will. I know I’ve ordered “gourmet” marshmallows previously. Just make sure you coat them really well.

  6. I have still yet to make homemade marshmallows but I really want to whip up a batch of chocolate ones in the near future. Maybe chocolate marshmallows swirled with salted caramel!

  7. Christy Spurlock November 13, 2013 Reply

    i love marshmallows any way possible….the old fashioned rice krispie treats or a family favorite.

  8. vanillasugarblog November 13, 2013 Reply

    No need to enter me, just wanted to comment on the perfect swirling.
    Mine never came out that great!!

  9. Joanne November 13, 2013 Reply

    I made homemade marshmallows once and it was insane how good they were. This salted caramel would kick their butts though! Amazing!

  10. Lindsey D November 13, 2013 Reply

    These look to die for! Definitely going in my Christmas goody bags this year. Thanks for the recipe!

  11. movita beaucoup November 14, 2013 Reply

    These are stunning! They would absolutely be the perfect holiday gift. (For me.)

  12. David @ Spiced November 14, 2013 Reply

    Awesome post…those marshmallows look amazing! I love to use marshmallows in s’mores (who doesn’t?) and also in cookies. yum!!

  13. Stephanie @ Plain Chicken November 14, 2013 Reply

    WOW! Those marshmallows look amazing! I am dying

  14. OMG now all I can think of is salted caramel hot chocolate with these marshmallows…I DIE

  15. Dina November 14, 2013 Reply

    i’d love to put those on my hot cocoa!

  16. CAH // November 15, 2013 Reply

    These are so beautiful!

    I’m officially inspired for the first time to try making homemade marshmallows. Thank you for this!

  17. Shauna November 17, 2013 Reply

    Your mallows look fantastic! Bravo!!

  18. Kate | Food Babbles November 17, 2013 Reply

    Holy moly!! I love salted caramel and I’ve never seen it in marshmallows. I WILL be making this soon. I bet they taste incredible. So creative!

  19. Laura Dembowski November 17, 2013 Reply

    Homemade marshmallows are pretty much my most favorite thing ever! I’ve never thought to add caramel, but I bet they’re even better with it.

  20. Aliza L November 19, 2013 Reply

    I either eat the marshmallows plain or I use them to make marshmallow fondant.

  21. Olga June 21, 2014 Reply

    Hi Jennifer,

    This recepie looks stunning. I have a couple of questions. Is it possible to substitute corn syrup with liquid glucose? And the temperature indicated for the syrup is 240 degrees F or C? I assume it is Farenheit? Thanks a lot.

    • Author
      Jennifer McHenry June 21, 2014 Reply

      Hi, Olga. I’ve never used liquid glucose, so I’m afraid I can’t give you a definitive answer. My guess is that it would likely work. And, yes, that’s 240F.

  22. Elizabeth October 21, 2014 Reply

    Hi Jennifer!
    I just made these and they came out wonderfully. I was wondering if you mind if I shared your recipe on my blog?

    • Author
      Jennifer McHenry October 22, 2014 Reply

      Hi, Elizabeth. Glad you liked them! As I noted, the recipe is essentially the same as one from Marshmallow Madness, so credit should be given there as the original source.

  23. Tyler November 2, 2014 Reply

    Hello! Do you think this recipe would work with homemade caramel?

    • Author
      Jennifer McHenry November 2, 2014 Reply

      I’m sure it would, as long as the consistency is similar to that of most store-bought caramel.

  24. Jessie July 8, 2015 Reply

    Hello! Sorry to be such a late poster! I live in South America – would I be able to use dulce de leche instead of the caramel? I don’t know what the caramel consistency should be! Thanks a million for such an inspiring recipe!

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