Scotchmallows - Chocolate Covered Caramel Marshmallows

Caramel

Butter an 8" x 8" glass dish or use parchment that has been buttered.  

1/2 C butter (unsalted splatters less)
1/2 C Sugar
1/2 C Brown Sugar
1/2 C Corn Syrup
1/2 C Sweetened Condensed Milk

1/8 tsp salt

3/4 tsp vanilla extract

Place butter into a microwave safe bowl and microwave until melted or soft.
Add both sugars, corn syrup and sweetened condensed milk.  Whisk until combined.  

Microwave on high for 6 minutes, stirring every 2 minutes.  

Remove from microwave and add vanilla and salt, whisk to combine.  

Pour into buttered pan.
Let cool, then cut.
Wrap in waxed paper.

Marshmallow

2 Tbsp unflavored gelatin powder
1/4 C cold water
2 C granulated sugar
1 C water
1 tsp vanilla
Dissolve the gelatin and 1/4 C cold water and let it bloom for about 10 mins
In a saucepan over low heat dissolve the sugar in 1 C water 

add the gelatin and stir until dissolved

Bring the mixture to a low boil and if you're using a candy thermometer it should be at thread stage – 230 degrees (or adjusted a little less for your altitude).

Remove from heat, pour into your mixer and start to beat (it might smell a little weird, but it's okay).

When it starts to turn white add the vanilla and beat until it is very thick and white.

When you stop the thick white ribbons of the mixture should fall back into the mixture and smooth out. 

If you beat too long it will be too dense. Pour over the caramels and let set. Once set, chill in the fridge for about 30 minutes.

This makes quite a bit of marshmallow so you can put any extra in another buttered dish.

Remove from fridge and cut into small squares.

Chocolate

12 oz Chocolate
1-2 Tbsp shortening or coconut oil
melt the chocolate and stir in the shortening
dip each caramel marshmallow square into the chocolate
Tap on the side of the bowl to remove excess, these can be dipped again after they are set

Place on parchment paper

Dip a fork in the chocolate and drizzle over the top of each in a back and forth motion.