Ingredients
2 (11-oz.) packages soft caramels
2 tbsp. powdered gelatin
1/3 c. plus 1/4 c. water, divided
1 c. granulated sugar
1 tbsp. light corn syrup
1/2 tsp. pure vanilla extract
Kosher salt
2 c. dark or milk chocolate chips
2 tbsp. coconut oil
Preparation
Step 1Spray an 8"-x-8" baking dish with cooking spray and line with parchment, leaving a 2" overhang on two sides. Grease parchment and a spatula with cooking spray. Step 2Make the caramel: In a heatproof medium bowl, microwave caramels until melted, stirring every 30 seconds, about 2 minutes total. Carefully, (the bowl will be hot!) pour caramel mixture into prepared baking dish and smooth top with spatula. Let sit at room temperature; do not refrigerate. Step 3
Make the marshmallow: In a stand mixer, whisk gelatin with 1/3 cup water and let sit 10 minutes.
In a small saucepan, combine sugar with corn syrup and 1/4 cup water and bring to a boil, stirring occasionally. Cook over medium heat without stirring, until sugar syrup registers between 240° and 250°on a candy thermometer, about 6 minutes. Step 4Turn mixer on to a medium-low speed and carefully drizzle hot syrup down the side of the stand mixer bowl. Add vanilla and a large pinch of salt and beat on high speed until fluffy, glossy, and tripled in volume, about 6 to 8 minutes. Step 5Using a greased spatula, quickly pour marshmallow mixture on top of the caramel and spread into an even layer. Let sit at room temperature for at least 3 hours, preferably overnight. Step 6Make the coating: In a heatproof medium bowl, microwave chocolate and oil until melted and smooth, stirring every 30 seconds. Set aside to cool for 10 minutes.Step 7
Using the parchment overhang, lift the caramel and marshmallow out of the pan. Grease a knife with cooking spray and cut into squares. Step 8
Line a rimmed baking sheet with parchment paper. Using a fork, dip each candy square into the cooled melted chocolate, then set on prepared baking sheet. Step 9Refrigerate until set, about 15 minutes. Serve immediately.
