Recipe (Re)creation: Vanilla Bean & Salted Caramel Marshmallows

~ From top: marshmallow mixture, melting caramels, caramel drizzled marshmallows,
salted caramel marshmallow squares, close-up ~

Note: This might not be the easiest recipe, but it is well worth the effort.  I promise.

Specialized Tools: 

• Stand mixer
• Candy thermometer (option, but helpful)

Ingredients:
For the marshmallows:

• 3 packets unflavored gelatin
• 1 cup cold water
• 1 1/2 cups granulated sugar
• 1 cup light agave syrup (or corn syrup)
• 1/4 tsp kosher salt
• 1 tbsp vanilla extract
• 1 vanilla bean, inside seeds scraped out
• 3 tbsp powdered sugar, for dusting

For the salted caramel sauce:

• 25 Kraft caramels
• 1 tbsp water
• A pinch or two of sea salt or fleur de sel

Directions:

Mix the gelatin and 1/2 cup cold water in a small bowl and set aside.

Meanwhile, combine the sugar, salt, agave, and 1/2 cup water in a medium saucepan until the sugar dissolves.  

Then turn up the heat and cook the mixture until it starts to bubble up and turn a light brown color.  

Remove from heat once the mixture starts rising and bubbling in the pan (if you have a candy thermometer, it should reach 240 degrees).  

Put the gelatin mixture and scraped vanilla bean paste into the bowl of your mixer.

Slowly pour the sugar mixture into the bowl and set the mixer on high.  

Whip the mixture until it is thick and fluffy, about 16-18 minutes.  Then add the vanilla bean extract.

Generously dust the bottom of a large glass baking dish with powdered sugar.  

Carefully pour the fluffy marshmallow mixture into the pan and smooth with a spatula.  

Dust the top with a layer of powdered sugar and set aside.

Meanwhile, unwrap the caramels and place the caramels and water in a small saucepan on medium-low heat.  

Cook until the caramels are fully melted, stirring occasionally.  

With a spoon, drizzle the hot caramel mixture on the marshmallows and top the caramel sparingly with sea salt (try to do this before the caramel has set and hardened).

Allow to set uncovered for at least 8 hours or until the marshmallows are dry.  

Then cut the marshmallows in squares (or any other shape) and dust with more powdered sugar to prevent them from sticking.

If you do not eat them all in one sitting, then you can store the rest in an air-tight container for later consumption.

Don't be afraid to enjoy them on their own.  No hot chocolate necessary ; )