"The ongoing love affair with salted caramel is here to stay because it's so darn good. A quick dip in chocolate, along with a tiny sprinkle of sea salt, can only make these modern marshmallows that much more enticing. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips...."
INGREDIENTS
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•Vegetable oil for brushing pan
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•About 1 cup confectioners' sugar for coating pan and marshmallows
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•4 (1/4-ounce) envelopes powdered unflavored gelatin
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•1 1/2 cups granulated sugar
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•1 cup light corn syrup
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•1 teaspoon fine sea salt
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•1 tablespoon pure vanilla extract
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•About 6 ounces bittersweet chocolate, finely chopped
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•1 1/2 tablespoons vegetable shortening, preferably trans-fat-free
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•Flaky sea salt, such as Maldon, for garnish
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Special equipment: Pastry brush; 1 (9-inch) square baking pan; small, fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermometer; wire rack set over a baking sheet