FAUX VOSGES MARSHMALLOW CARAMEL CHOCOLATES

I bought some caramel marshmallow chocolates at the Vosges candy shop in Vegas a few weeks ago when we were there. Ever since then I have been craving more. Then I though, I can make marshmallows and I certainly can make caramel and I can enrobe it all in chocolate and sprinkle toffee on top. It took several days to complete with my husband ending up in the hospital but then it turned out to be my stress relief. I finally got them done last night.
Here is the recipes I used:

Marshmallows:
1 C cold water divided
3-1/4 oz envelopes unflavored gelatin
2 C sugar
2/3 C light corn syrup
1/4 tsp salt
2 tsp vanilla
1/2 C potato or corn starch
1/2 C powdered sugar
Line a 9X13 pan with foil, spray with non stick spray
Pour 1/2 C water into the bowl of a heavy duty mixer fitted with a whisk. Sprinkle gelatin over the water and let stand for 15 minutes.
Combine sugar, corn syrup, salt and remaining 1/2 C water in a sauce pan. Stir over medium heat until sugar dissolves, brushing down sides with a wet pastry brush. Boil with out stirring until syrup reaches 240 degrees, about 8 minutes.
With mixer at low speed slowly pour the hot syrup slowly into the gelatin mixture. Gradually turn the mixer to high and beat until the mixture is thick and stiff about 15 minutes. Add the vanilla and beat to blend about 30 seconds longer.
Scrape the mixture into a prepared pan, smooth the top with a wet spatula. Let stand uncovered at room temperature until firm about 4 hours. You can tightly cover with foil and it will keep for at least 2 weeks.
Stir potato or corn starch and powdered sugar in a small bowl and set aside.

Caramel layer:
1 C heavy cream
5 Tbsp unsalted butter, cut into pieces
1 tsp fleur de sel
11/2 C sugar
1/4 C light corn syrup
1/4 C water
Bring cream, butter, fleur de sel to a boil in a small sauce pan then set aside.
boil sugar, corn syrup, and water in a 3-4 quart sauce pan, stir until the sugar is dissolved. Boil without stirring until the mixture is a light golden caramel.
Carefully stir in the cream m.the mixture reaches 248 degrees about 10-15 minutes.

Cool the caramel about 20 minutes or until it is still spreadable, but not hot enough to melt the marshmallow. Pour over the marshmallow spreading evenly with a spatula or offset knife sprayed with a non -stick spray. Let cool completely. Tightly cover and refrigerate until the whole thing is cold (it makes it easier to cut). When cold cut into desired size squares with a knife sprayed with non stick spray. After cutting dip the bottom of marshmallows into the powdered sugar/cornstarch or potato starch mixture.

Chocolate Coating:
3 4 oz bars of Semi sweet or bitter sweet chocolate
1 Tbsp Crisco

Melt all but 3 oz of the chocolate in a double boiler with the Crisco, stirring until melted. Chop the remaining chocolate into small pieces. After the chocolate is melted take off the heat and add the chopped chocolate, stirring until melted. Dip candy in the chocolate shaking off the excess chocolate, place on a baking sheet covered with parchment paper. Let cool and set.
Optional: crushed toffee candy to sprinkle over the top of the dipped chocolates.



I have to say they turned out pretty well, they taste great! Cured my cravings