Caramellows

Directions

• Grease an 8″-x-8″ baking dish with cooking spray and line with parchment, leaving a 2-inch overhang on two sides. Spray parchment with cooking spray.
• To make caramel: In a heatproof medium bowl, microwave caramels over high until melted, stirring every 30 seconds, about 2 minutes total. Carefully, pour into baking dish and smooth top with a spatula. Let sit at room temperature, do not refrigerate.
• To make marshmallow: In a stand mixer, whisk gelatin with 1/3 cup water and let sit. In a small saucepan, combine sugar with corn syrup and 1/4 cup of water and bring to a boil, stirring occasionally. Cook over moderate heat, without stirring, until sugar syrup registers between 240° and 250°on a candy thermometer, about 6 minutes.
• Carefully drizzle hot syrup down the side of the stand mixer bowl, while beating at medium-low speed.
• Add in vanilla and a large pinch of salt. Beat at high speed until thick and glossy, about 4 minutes.
• To assemble: Quickly scrape marshmallow mixture on top of the caramel and smooth with a spatula. Let sit at room temperature, at least 1 hour.
• Using parchment overhang, lift caramel and marshmallow out of the pan and cut into squares.
• Line a rimmed baking sheet with parchment paper. Using a fork, dip each candy square into the melted chocolate, then set on the prepared baking sheet.
• Place in refrigerator until set, about 15 minutes and serve immediately.