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Caramel S’mores with Peanut Butter Marshmallows

Caramel S’mores with Peanut Butter Marshmallows


  • Author: Molly
  • Cook Time: 25 minutes (plus 3 hours inactive rest time)
  • Total Time: 25 minutes (plus 3 hours inactive rest time)
  • Yield: 20 servings 1x

Description

Homemade s’mores made with Ghirardelli chocolate caramel squares and from-scratch peanut butter marshmallows!


Scale

Ingredients

For Coating the Marshmallow Pan:

  • Softened butter or nonstick spray
  • 2 tablespoons powdered sugar
  • 1 tablespoon cornstarch

For the Marshmallows:

  • ¾ cup cold water, divided
  • 3 (1-oz) envelopes of unflavored gelatin
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • ½ teaspoon fine salt
  • 3 tablespoons creamy peanut butter
  • 1 teaspoon vanilla bean paste/extract

For the S’mores:

  • Creamy or crunchy peanut butter
  • Graham crackers
  • Ghirardelli chocolate caramel squares

Instructions

For the Marshmallow Pan:

  1. Liberally grease a 9 x 13-inch baking dish. Whisk together the powdered sugar and cornstarch in a small bowl and then dust the greased dish all over with the mixture.
  2. You want the bottom and all sides of the dish well and evenly coated.
  3. Set aside.

For the Marshmallows:

  1. To the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and sprinkle the gelatin over the top. Allow to sit, undisturbed, for 10 minutes. This allows the gelatin to “bloom.”
  2. Meanwhile, in a large saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, salt, and remaining ¼ cup cold water.
  3. Heat the mixture over medium-high heat, stirring to help the sugar dissolve.
  4. Bring the mixture to a boil and cook until the thermometer reads 240°F, about 1-2 minutes.
  5. Turn the stand mixer on the lowest speed and VERY CAREFULLY and slowly stream in the hot sugar mixture to the gelatin mixture in the bowl.
  6. Once all of the hot sugar mixture has been added and somewhat incorporated, gradually increase the speed of your mixer to high.
  7. Beat on high for 5 minutes, or until the mixture has started to grow in volume. Stop the mixer and add in the peanut butter and vanilla bean paste/extract.
  8. Continue beating the mixture on high for another 5-7 minutes or until it has doubled in volume, is glossy and white, and can hold stiff peaks.
  9. Grease a spatula and use it to help pour the mixture from the bowl into the prepared baking dish. Smooth out the top as much as possible with the greased spatula.
  10. Dust the top of the marshmallow mixture with a tiny bit of powdered sugar and then lightly cover the dish with plastic wrap.
  11. Allow the marshmallows to sit at room temperature for 3-4 hours, or until they are set and firm (a little jiggle is good!).
  12. Dip a sharp knife in powdered sugar and run it around the edges of the pan. Carefully invert the marshmallows onto a surface dusted with powdered sugar. Use the knife to slice the marshmallow into squares.
  13. If your marshmallows are excessively sticky, dust them lightly with powdered sugar. Leftover marshmallows can sit at room temperature, well wrapped, for up to a week.

For the S’mores:

  1. Toast the marshmallows over an open flame or using a kitchen torch.
  2. Sandwich the marshmallows between graham crackers, a schmear of peanut butter, and the chocolate squares. Eat while warm!

  • Category: dessert

Keywords: s'mores, homemade marshmallows, homemade peanut butter marshmallows, peanut butter marshmallows, Ghirardelli caramel squares