@@Ashleemariecakes thank u for ur videos. I was craving schochmellows so bad i new some1 in TH-cam land was making them. My only problem is how am i going to get the chocolate to taste like sees.
Thank you for this! I recently moved into a new place and i had been looking for a recipe i could sell to make ends meet. Tried these a year ago and im still making them to this day because people love them! I cant thank you enough ❤
first time I have seen any of your videos and may I command you on them! Very professional, easy to understand. You have a presence of happiness in what you do. Thank you and off to make these now!
Your friends and neighbors will LOVE you! and thank you so much, my goal is to share enough tips and tricks that making amazing food isn't as daunting.
I have frozen candy before. You must wrap your container really well. And when thawing you need to make sure they don’t ‘sweat’. Also, your freezer can’t have any ‘odors’. The chocolate will pick it up.!Do a search on youtube, I’m sure someone shows it. I haven’t done in years, I forget all the steps.
I buy compound chocolate typically so it doesn't need to be tempered like couverture chocolate. For ease. The chocolate ends softer and doesn't have the snap or shine of tempered chocolate but for this I prefer that. If I was making molded chocolate filled with caramel or truffles or something like that then I'd used tempering chocolate.
corn syrup essentially keeps the sugar from becoming granulated, also helps with body and shine. Corn syrup from the store is 100 percent glucose while high-fructose corn syrup has had some of the glucose converted to fructose. Normal grocery store corn syrup has no fructose and I highly suggest using it because of what it brings to a recipe but you can leave it out if you'd like
Corn syrup essentially keeps the sugar from becoming granulated, also helps with body and shine. Corn syrup from the store is 100 percent glucose while high-fructose corn syrup has had some of the glucose converted to fructose. Normal grocery store corn syrup has no fructose and I highly suggest using it because of what it brings to a recipe, caramel especially but you can leave it out if you'd like
Hmm, maybe that’s why mine came out crusty and grainy 🤔 I just made this and the marshmallow is defo missing something. I will try again with corn syrup.
Great recipe! I've learned that spraying a pizza cutter works pretty well for cutting the marshmallow, too :)
I love how well you explain everything ❤️. For sure I need to make these. Thank you 😊
I love how she squeezes it after lol. I like seeing the textures.
Haha yes, It is super satisfying:)
Who else can't afford their scotchmallow addiction and now is desperate to make them at home
that's why I make them so often!!!
@@Ashleemariecakes thank u for ur videos. I was craving schochmellows so bad i new some1 in TH-cam land was making them. My only problem is how am i going to get the chocolate to taste like sees.
Thank you. I tried freezing them and they came out fine.👍
Thank you for this! I recently moved into a new place and i had been looking for a recipe i could sell to make ends meet. Tried these a year ago and im still making them to this day because people love them! I cant thank you enough ❤
first time I have seen any of your videos and may I command you on them! Very professional, easy to understand. You have a presence of happiness in what you do. Thank you and off to make these now!
Thank you so much! I really appreciate that
Thank you so much! I really appreciate that
Love this. Will try and give as Xmas gifts. You make everything look so easy.
Your friends and neighbors will LOVE you! and thank you so much, my goal is to share enough tips and tricks that making amazing food isn't as daunting.
I liked all the tips. Like a mix a chocolates.
This is amazing 👍. I already know how to make marshmallow now I will add Carmel to my next marshmallow recipe. Thanks 😊
Ooo that looks sooooo good. I’m definitely trying it. Thank you!
Thank you! let me know how it turns out:)
Great video. Can I freeze these and defrost at a later date? Thank you.
I have frozen candy before. You must wrap your container really well. And when thawing you need to make sure they don’t ‘sweat’. Also, your freezer can’t have any ‘odors’. The chocolate will pick it up.!Do a search on youtube, I’m sure someone shows it. I haven’t done in years, I forget all the steps.
What’s 1/2 lbs packed brown sugar?
Those looks so amazing. Those would make amazing gifts!
Thank you! Yes and they would be delicious:)
Mmm, do they taste like See's Candies?! Loooove xx
BETTER! fresh marshmallow is ALWAYS better IMO.
can I use ready marshmallow fluff or ready one and melt it in the microwave?
Omg these look so good
they really really are! After the last batch ran out my kids were so upset!
@@Ashleemariecakes I bet - homemade marshmallows are just the best!
I have wanted to make these for ages.
DO IT! then let me know how it goes!
@@Ashleemariecakes I will give it a go 😘
Yummy
It's even better double dipped in chocolate
Cool! Great video!
Thank you so much!
This looks great! In a pinch can you use the caramels in a bag, melted? Thanks
Yes you could but it would not have the same almost melty texture that the homemade ones do, I highly recommend just making it yourself:)
I'm anxious to learn how to make that my favorite candy you'll see when I I make it
Yes let me know how it goes:)
Oh my goodness!! They look amazing! I appreciate such thorough steps and instructions.
thank you so much! and your welcome.
These are a favorite from Sees candy my daughter and I fight over the ones in the box! I will cover mine in dark chocolate
Your scotchmallows look amazing. I tried to make them tonight and my marshmallow does not stick to the caramel. Do you have any ideas why? thanks!
I am so sorry they didn't go smoothly for you, I would try waiting a little bit longer to put the caramel on top
Looks like a great recipe. I noticed you didn’t temper your chocolate. Is that not necessary for this application?
I buy compound chocolate typically so it doesn't need to be tempered like couverture chocolate. For ease. The chocolate ends softer and doesn't have the snap or shine of tempered chocolate but for this I prefer that. If I was making molded chocolate filled with caramel or truffles or something like that then I'd used tempering chocolate.
Also, can this be stored and reheated? And how long will it keep? Thank you
You wouldn't want to reheat them but you can keep them in an airtight container and they will last for 3-5 days
@@Ashleemariecakes Thanks so much!
Hello, can we use evaporated milk instead of condensed? Thanks
No evaporated milk and condensed milk do not do the same thing for the recipe
They look delish!! TYFS :-)
They really are SO good. And you are so welcome.
Hi how long will the scotchmarshallow last in room temperature or fridge?
I would suggest keeping them at room temperature because the caramel is much softer but they should last about a week
@@Ashleemariecakes thank you for the information, one last question marshmallow without the the chocolate coating will it last 3 weeks or 1 week ?
If they last a week you are not eating them fast enough.
The recipe says 1/2 LB Brown Sugar. Is that a mistake? Is it 1/2 CUP??
1/2 Ib is correct:)
Can i use glucose instead of corn syrup?
corn syrup essentially keeps the sugar from becoming granulated, also helps with body and shine. Corn syrup from the store is 100 percent glucose while high-fructose corn syrup has had some of the glucose converted to fructose. Normal grocery store corn syrup has no fructose and I highly suggest using it because of what it brings to a recipe but you can leave it out if you'd like
We don't like caramel. Can we addlike those really soft peppermint crushed up instead
Can we make the caramel without the Corn Syrup?
did you read her recipe it does not call for it.
@@alteredLori Well, if you’ve watched the video, it does :)
@@hibamariam1642 why did you ask?
@@alteredLori Asked the person in the video who may have the knowledge about it, you don’t have to worry :)
Corn syrup essentially keeps the sugar from becoming granulated, also helps with body and shine. Corn syrup from the store is 100 percent glucose while high-fructose corn syrup has had some of the glucose converted to fructose. Normal grocery store corn syrup has no fructose and I highly suggest using it because of what it brings to a recipe, caramel especially but you can leave it out if you'd like
So no corn syrup in the marshmallows? Most other recipes call for it.
Hmm, maybe that’s why mine came out crusty and grainy 🤔 I just made this and the marshmallow is defo missing something. I will try again with corn syrup.
This is the first marshmallow recipe I've seen where the gelatin is added directly to the boiling sugar. Interesting.
Are you sure we need 3 tablespoons of gelatin and not 3 teaspoons?
yes it's 3 tablespoons
You were right I made the recipe and it turned out wonderfully
Yes 3 tablespoons was right, I am glad it worked well for you!
🎼🛸🪷🌈🌟🧩💎🙏🤩🦋
So a milky way mid night
No, a Milkyway is chocolate malt nougat, not marshmallow.
@@Ashleemariecakes milkyway midnights are different. they are dark chocolate, marshmellow, and carmal
@@applesong01 actually it's just vanilla nougat instead of chocolate nougat, but it's not marshmallow. en.wikipedia.org/wiki/Milky_Way_(chocolate_bar)
Where is the recipe? How much butter, brown sugar, corn syrup, etc...?
just open the description box - it right there, there is also a printable recipe on the blog of course
I'm trying hard to hear you but I get butterflies in my stomach looking at u. Laugh all yell want.