Scotchmallow Candy Recipe (See’s Candy Copycat)

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Nothing is better than sinking your teeth into a homemade scotchmallow candy. This Sees candy copycat scotchmallow recipe will blow your mind!

Sees Candy Scotchmallow Recipe

Homemade scotchmallows are an act of love, but I promise you it is worth it!

If you are anything like me, you love See’s candy Scotchmallows.

I am giving you two of their most famous variations to make for Christmas, New Years, Valentine’s Day or any day of the year.

We will be making the traditional and the mint flavors! And I’ll take you along every step of the way.

If you would like more in depth knowledge on how to make these scotchmallows along with other handmade chocolates try out the Chocolate Class in the More More Momma Cooking School.

It’s all on demand so you can take the class when you have free time. And every class in the More Momma Online Cooking School is taught by professional chefs.

In the online class we cover everything from how to temper chocolate, to different types of chocolate candies. 

What is a Scotchmallow made of:

Scotchmallows are made of layers of homemade marshmallows and homemade caramel dipped in a chocolate shell.

They can also be flavored with different extracts.

See’s Candy comes out with a mint variation around at Patrick’s Day, but you can make different variations with different extracts as well.

Some ideas are peppermint, coffee or even raspberry.

Scotchmallow Ingredients:

You will basically be making three different components to this recipe. These components include a homemade caramel, homemade marshmallow and tempered chocolate.

Here is what you need for each component.

For The Caramel:

I like to use salted butter for caramel.

Brown Sugar: Brown sugar creates a softer caramel.

Corn Syrup: Use light corn syrup.

Heavy Cream: Any heavy cream will do.

For The Marshmallows:

Unflavored Gelatin: You can find these in pre-portioned packets. Make sure to grab the unflavored variety. 

Water

Granulated Sugar

Corn Syrup: Again use light corn syrup.

Vanilla Bean Paste or Extract: I prefer vanilla bean paste as you can see the beautiful vanilla beans running through the marshmallow. You can also use vanilla extract. 

Optional Mint Flavor Scotchmallows:

Mint Extract: You can make half a batch of vanilla and half mint. Just use 1 teaspoon for every 2 cups marshmallow mixture. Make sure you get mint extract and not peppermint.

Gel Green Food Coloring: Gel food coloring will give you a bright green color without compromising the texture. You only need a few drops. Do not use liquid food coloring.

Chocolate Coating:

2 Pounds Tempered Semi Sweet Chocolate (refer to the tempering chocolate recipe): Use a good quality chocolate bar. Do not use chocolate chips as they have wax and won’t temper properly.

Coconut Oil: You can use any kind.

How To Temper Chocolate:

Don’t skip the tempering step! Tempering your chocolate will give you the right texture, shine, color, flavor, and snap.

There are different methods for tempering chocolate but we will use this method.

Here are the steps to temper chocolate.

  • Break or chop chocolate into small pieces and place over a double boiler.
  • Bring temperature of chocolate to melting point.
  • Mix carefully until all the solid pieces are melted.
  • Pour 2/3 of mass on work surface and let temperature decrease to 80.6 F, continuously working the mass.
  • Return the mass to the double boiler (add it to the remaining 1/3) and raise the temperature to 86-87 F.
  • At this point the chocolate is tempered and ready to use.

Bitter Chocolate: Tempering point 86-87 F

Milk Chocolate: Tempering point 82-83 F

White Chocolate: Tempering point 80-81 F

*Keep in mind you will only be able to use the tempered chocolate for about 5 minutes. Then you will need to re-temper.

So do this step when your are ready to coat the filling in chocolate all at once.

See’s Scotchmallow mint variety:

For the mint variety the only difference will be flavoring and coloring your homemade marshmallow.

Everything else will stay the same.

Again you can make half this recipe vanilla and half mint if you want to try out both variations.

Just use 1 teaspoon for every 2 cups marshmallow mixture.

Storage and Shelf Life:

Homemade candies without preservatives will last about a week.

I wrap these candies in mini foil wrappers and give them as gifts or you can store them in a Tupperware or glass container.

Make sure to seal them thoroughly to prevent any moisture to ruin your chocolate.

Other Delicious Chocolate Dessert Ideas:

If you love chocolate try out these other chocolate dessert ideas. 

Chocolate Oreo Ice Cream In Ice Cream Machine

Chocolate Chess Pie With Homemade Whipped Cream

Pie Bar With Chocolate and Short Pastry Crust

Chocolate Nest Cake

Chocolate Sourdough Bread

Scotchmallow recipe:

scotchmallow candy
Yield: Makes 45 pieces

Scotchmallow Candy (See's Candy Copycat)

Homemade scotchmallows are so delicious and the perfect homemade treat to serve at Christmas, Valentine's Day, or for a special occasion.

Ingredients

For The Caramel:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1/2 cup heavy cream

For The Marshmallow:

  • 4 packets unflavored gelatin
  • 1/2 cup water
  • 2 cups granulated sugar
  • 3/4 cup corn syrup
  • 1/2 cup water
  • 1 1/2 teaspoons vanilla bean paste or extract

Optional Mint Flavor:

  • mint extract (1 teaspoon for every 2 cups)
  • gel green food coloring

Chocolate Coating:

  • 2 Pounds Tempered Semi Sweet Chocolate (refer to the tempering chocolate recipe)
  • coconut oil

Instructions

  1. Make the caramel by placing butter, brown sugar and corn syrup into a saucepan.
  2. Place over medium low heat to melt the butter and dissolve the sugar. When it starts to bubble stop stirring.
  3. Place the candy thermometer into the pan, making sure the thermometer tip is submerged. If needed you can tip the pan a little.
  4. When it reaches 244 F remove the candy thermometer. Turn off the heat. Add the heavy cream to the mixture and stir with a whisk. Be careful of the steam.
  5. Then turn the stove back on over medium low heat with the thermometer in the pot.
  6. Cook until the caramel reaches 244 F. Be careful not to go over 244 F or the caramel will get too hard.
  7. Pour the caramel in a 8x12 inch parchment lined baking dish. Spread out evenly, making sure it reaches the corners.
  8. Chill the caramel in the refrigerator while you make the marshmallow filling.
  9. To make the marshmallow filling add 4 packets of unflavored gelatin to a mixing bowl (for the stand mixer). Add water and stir. Let sit.
  10. In a saucepan add the granulated sugar. Then add corn syrup and water. Bring to a boil over low heat.
  11. Brush down the sides with a pastry brush dipped in warm water. Place the candy thermometer into the mixture. Make sure the tip is submerged.
  12. Cook without stirring until it reaches 245 F. Once it reaches 245 F remove from the stove.
  13. Break up the gelatin by turning the mixture on low speed for 10 minutes.
  14. Then on low speed, slowly add in the hot sugar mixture into the gelatin. Turn the mixer up to medium speed. Mix for 10-15 minutes to thicken.
  15. Add the vanilla bean paste or extract and mix for an additional 30 seconds. (You can also reserve half at this point for another flavor of marshmallow).
  16. Quickly add the marshmallow mixture on top of the cold caramel to form a 1/2 inch layer. *I am doing 3/4 vanilla and then the remaining 1/4 I will use a different flavored marshmallow. *If you want to make two flavors, reserve a portion of the marshmallow for your other flavor at this point.
  17. To make the mint marshmallows add the mint extract and green food coloring. Stir to combine.
  18. Freeze the caramel and marshmallow mixture for 3 hours.
  19. Spray a sharp knife with cooking spray. Remove the caramel and marshmallow from the freezer.
  20. Cut into 1 inch strips and then in 1 inch cubes. You may need to spray the knife multiple times. Place the cut pieces on a parchment lined baking sheet.
  21. When the mixture gets too hard to cut, place it back in the freezer for 10 minutes to chill. Then finish cutting.
  22. Place the cubes into the freezer for 30 minutes to harden.
  23. Cut 2 pounds of dark chocolate into small pieces. Place in a glass bowl and add the coconut oil. Microwave for 30 second intervals until melted. Stirring in between intervals. Be careful not to burn the chocolate. When it looks like it is almost melted just keep stirring and it should melt completely.
  24. Dip the frozen pieces into the chocolate. With two forks rotate the cubes around to coat it fully in the chocolate. Then carefully tap the fork on the side of the bowl to remove excess chocolate from the cube. Place them back on a parchment lined baking sheet and chill in the refrigerator.
  25. Finish with the mint flavor if you did two flavors.
  26. When they have chilled for 10 minutes re-dip them in chocolate for a thicker coat or touch up any imperfections with some more melted chocolate.
  27. When the chocolates have cooled, drizzle chocolate on top with a fork to create a fun design. Keep chilled until you are ready to serve.

Notes

How To Temper Chocolate

  • Chop the chocolate into small pieces and place in a double boiler. A double boiler is simple a pot of simmering water with a metal bowl fitted on top. Make sure the bowl is large enough to cover the pot of boiling water and not touch the water.
  • Bring temperature of chocolate to melting point. Make sure it is completely melted (around 130 F). Chocolate does burn so I recommend not to go over 135 F.
  • Mix carefully until all the solid pieces are melted.
  • Pour 2/3 of mass on work surface and let temperature decrease to 80.6 F, continuously working the mass with a bench scraper moving the chocolate around on the non-porous surface.
  • Return the mass to the double boiler. Add it to the remaining chocolate (1/3) and raise the temperature to 86-87 F.
  • At this point the chocolate is tempered and ready to use.
  • Bitter Chocolate: Tempering point 86-87 F
  • Milk Chocolate: Tempering point 82-83 F
  • White Chocolate: Tempering point 80-81 F

*Tempered chocolate lasts for about 10 minutes or so at room temperature. After this you will need to re-temper.

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Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 26mgCarbohydrates: 31gFiber: 1gSugar: 29gProtein: 1g

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