Halved marshmallows dipped in a butterscotch caramel made from cream, sugar and corn syrup. As they sit overnight the marshmallow softens into something new inside its caramel coat without falling apart, and then everyone helps wrap them. It makes a huge batch, enough for neighbors, and dipping them in dark chocolate afterwards is a good idea.

Brittany Gharring’s recipe from Most Likely Late, written out here in my own words.

Recipe by Willy Bear

Prep: 30 min
Bake: 25 min
Rest: 12 hr
Total: 12 hr 55 min
Makes: 100 pieces
Level: medium

Recipe originally written in US cups. These are the original measures.

Ingredients

2 cups (476 g) whipping cream, 1 pint
1 cup (198 g) granulated sugar, white
¾ cup (234 g) corn syrup, light
⅛ tsp table salt
1 bag of regular marshmallow, cut in half

Equipment

Deep medium saucepan
Kitchen scissors
Chopsticks or wooden skewers
Baking sheets lined with parchment
Parchment squares for wrapping

Method

Start the butterscotch. Put the cream, sugar, corn syrup and salt in a deep medium saucepan and bring to a boil over low heat, stirring all the time. Use a deep pan: it bubbles up.
Cook it. Keep it boiling, stirring now and then, for about 20 minutes. It starts pale yellow and turns a deeper butterscotch caramel as it cooks; watch for it to thicken too.
Let it settle. Take it off the heat and leave it about 3 minutes, until it thickens slightly. If it is still boiling hot, the marshmallows will melt when they touch it.
Cut the marshmallows. While it cools, cut each marshmallow in half with clean scissors, rinsing them now and then as they get sticky.
Dip. Spear each half with a chopstick or skewer, dip it in the butterscotch to coat, let the excess drip off and set it on a parchment-lined baking sheet.
Set and wrap. Leave them uncovered overnight, or until set. Wrap each one in parchment, tucking the marshmallow in tight and rolling it into a cylinder.

Baker's notes

The recipe gives no candy-thermometer temperature, so go by color and thickness. If it cooks too long and turns to toffee, stir in more cream a splash at a time until you can stir it again; if a drop in ice water sets like a hard butterscotch candy, it needs more cream. Too much cream and you have caramel sauce, which is not a bad thing either. The recipe does not say how big the bag of marshmallows is. Hot sugar burns badly: keep children to the cutting and wrapping jobs while it is hot.

Storage + make ahead

Keep wrapped at room temperature.

ricottabear.com/marshmallow-caramel-scotch-kisses · US measures, metric in brackets

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Marshmallow Caramel Scotch Kisses