Dulce de Leche Swirled Marshmallows
Recipe type: Dessert
Cuisine: Confection
Closely adapted from Eileen Talanian
  • ½ cup + 2 T cold water
  • 1½ T vanilla
  • 3 T (4 Knox packages) unflavored gelatin
  • ¾ cup water
  • 1¼ marshmallow syrup (see below)
  • several pinches of salt
  • 1½ cups granulated sugar
  • 1 cup dulce de leche
  • marshmallow coating (see below)
  1. Lightly spray the bottom and sides of a 9X13X2 or 11X15X1 pan, and then wipe the pan out, leaving only a very thin film of oil. Using a sifter, layer the bottom of the pan with a fairly thick layer of marshmallow coating. Let it hit the sides and corners of the pan as much as possible. Set aside.
  2. Measure your ½ cup plus 2 tablespoons water and vanilla. Dump the gelatin into your mixer bowl and set the liquid beside them.
  3. Place the remaining water, marshmallow syrup, salt and sugar into a heavy 4 qt pan--in that order. Stir twice. Bring to a boil over medium high heat; while waiting, dump the other liquid into the gelatin and whisk it together. Set the mixer bowl in the mixer and attach the whip.
  4. When the syrup boils, place a lid over it for 2 minutes to prevent crystals. Then remove the lid and increase the heat to high. Attach a candy thermometer to the side of the pan. Heat the boiling sugar mixture to 250 F; do not stir.
  5. When it reaches 250 F, remove the thermometer and turn off the heat. Moving quickly but very carefully, pour the syrup into the mixer bowl with the mixer running on low speed. Slowly increase the speed to high and place a towel over the mixer to prevent being hit by splattering liquid. Whip on high for 10 minutes.
  6. While the marshmallow fluff is whipping, measure out the dulce de leche and place it in the microwave. Heat it for around 2 minutes on 40% power, until the caramel is easily whisked. You want to be able to pour it in a thin stream as opposed to dumping it all in a pile.
  7. When the mixer has been running for 10 minutes, lower your bowl (I like to do this with the mixer running as it helps remove some of the fluff from the whip attachment). Have a large spatula ready. Turn off the mixer--working quickly now--and remove the whip attachment, knocking as much fluff as possible back into the bowl (do not get too hung up on this, you are going to lose some fluff no matter what). Using the spatula, scrape half of the fluff into the prepared pan and smooth it as evenly as possible (it will wiggle around in the pan and you may not get exactly half, just go with it). Pour half of the dulce de leche in drizzles into the pan. Using a table knife, swirl the caramel into the fluff. Then scrape the remainder of the fluff into pan, once again smoothing it as evenly as possible (if necessary, one trick is to use wet hands). Drizzle the remainder of the dulce de leche all over the top of the fluff, and once again swirl it with a table knife. This marshmallow needs to set longer than some--find an out of the way place and let it set for at least 8 hours. Talanian says overnight--if it is humid, I would let it go 10 hours if possible.
  8. When the marshmallows have set, use a table knife to gently loosen the marshmallow cake from the sides of the pan. Sprinkle your marshmallow coating over a cutting board--I like a large wooden one. Using your fingers (you're going to get messy, just have clean hands and accept it) or a flexible turner, loosen the marshmallow cake from the bottom of the pan. Once you are certain it is loose, use both hands to gently remove the cake and place it on the prepared cutting board. Using a chef's knife, slice the marshmallows into squares. You may need to occasionally clean your knife or dredge it in the coating powder. Roll each marshmallow in the coating powder before storing, in a single layer, for up to a week.
Recipe by The Spiced Life at https://www.thespicedlife.com/dulce-de-leche-swirled-marshmallows/