Caramel Latte Marshmallows

• Gluten free

• Condiments

  • 50 tsp Corn syrup, light

• Baking & Spices

  • 1/4 cup Confectioners' sugar
  • 1/4 cup Cornstarch
  • 1/2 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 1/2 cups Sugar

• Oils & Vinegars

  • 1 Nonstick spray

• Drinks

  • 2 tsp Espresso, instant powder

• Dairy

  • 1/3 cup Heavy cream

• Desserts

  • 3/4 oz Gelatin, Unflavored

• Liquids

  • 18 tbsp Water

Found on goodiegodmother.com

Description

Directions

• Combine the sugar, water, and corn syrup in a small sauce pan over medium heat. Stir until the sugar dissolves, brushing the sides of the pan with water if needed to prevent crystallization of the sugar.
• Stop stirring (swirl occasionally if needed), and increase the heat to medium high. Watch the sugar color and the moment it turns a new copper penny color, remove from heat and whisk in the heavy cream until smooth.
• Transfer the caramel to a heat-proof container and set aside. 
• Put the gelatin and ½ cup of water in the bowl of a stand mixer fitted with the whisk attachment. Dont stir, just allow it to sit while you prepare the sugar syrup.
• Combine the other half cup of water, sugar, corn syrup, and salt in a medium saucepan with a lid. Cook, covered, over medium heat for 3 minutes until the sugar has dissolved.
• Uncover and clip the candy thermometer onto your saucepan. Continue to cook until the mixture reaches 240 F. This takes between 4-7 minutes. Swirl the pan gently once midway through cooking to allow for even heat distribution. Once it reaches 240 F, remove it immediately from the heat.
• Turn the mixer on to low and slowly pour the sugar syrup into the mixing bowl. Once all the syrup has been added, bring the mixer up to high and let it run another 8-13 minutes until the mixture is light and fluffy, and lukewarm.
• While the marshmallows are mixing, spray a 9x13 pan* well with nonstick spray. Combine the powdered sugar and cornstarch well, and sprinkle liberally over the pan. Move around to coat the pan well and then reserve the excess coating mixture to use later.
• Once the marshmallow is light and fluffy, add the instant espresso granules and beat another minute. 
• Remove about 1/4 of the marshmallow mixture to a mixing bowl. Fold the caramel and removed marshmallow mixture together. Return the caramel marshmallow mixture to the mixing bowl and briefly fold into the rest of the marshmallow. Pour everything into your prepared pan and smooth using an offset spatula spritzed with nonstick spray. 
• Sprinkle evenly with a light dusting of the coating mixture and allow to sit uncovered at room temperature 4 hours, up to overnight.
• To cut, use a butter knife to ensure the marshmallow isnt stuck to the edge of the pan (it shouldnt be), and flip onto a cutting board.
• Dust a pizza cutter with some of the coating mixture and cut the marshmallows into squares. Dab the edges of the marshmallows with the coating mixture, shake off the excess, and store the marshmallows in an airtight container at room temperature for up to three weeks.