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December 2011 Recipe

Gooey Marshmallow Caramels

35 g   Unflavored gelatin
397 g   Water
400 g   Sugar
19 g   Corn syrup
2   Egg whites, room temperature
12 g   Vanilla extract
908 g   Peter's® caramel loaf
227 g   Peter's® liquid caramel
    Peter's® Lenoir™ semisweet chocolate

Line a 12" x 18" baking sheet with a piece of plastic wrap, making sure it is large enough to cover the bottom and sides with overhang; coat the wrap with cooking spray. Combine gelatin with 170 g of water in a bowl, making sure that the gelatin dissolves entirely. Combine sugar, corn syrup, and 227 g water in a pan over medium heat. Cook over medium heat until sugar is completely dissolved; continue cooking until mixture comes to boil. When this mixture reaches 245° F, begin whipping the egg whites until firm peaks form. Once the sugar/corn syrup mixture has reached 265° F, remove from heat and add dissolved gelatin. Swirl to incorporate. With the mixer on low, pour the sugar syrup in a slow, steady stream into the egg whites. Turn mixer on high and whip for 3 - 5 minutes, until very thick and glossy white. Stir in vanilla extract. Use rubber spatula to scrape marshmallow into lined baking sheet; allow to set overnight at room temperature. When the marshmallow is completely set, prepare the caramel mixture by heating the Peter's® caramel loaf and Peter's® liquid caramel together in the microwave until it is spreadable; spread a layer on top of the marshmallow. Using a sharp knife, cut the marshmallow into squares. Run the knife under hot water and wipe clean after each cut. Coat with Peter's® Lenoir™ semisweet chocolate.

Yield: 90 pieces