These Easy Scotchmallows may not look like the See’s Candies version, but they are easier and just as tasty! Layers of dark chocolate, marshmallows and homemade caramel create the best candy!
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My all time weakness in life is See’s Candies.
If you ever want to do something sweet or kind or surprise me somehow, then get me a box of their Nuts and Chews.
These are my all time favorite and I try to limit myself to ONE box a year.
However these days the shipping costs are more than the chocolate.
Because of this, I only allow myself to indulge when I find a kiosk or someone gets them for me.
Because I’m not willing to pay outrageous shipping rates I’ve had to learn to create a few of my favorite treats from them.
When I open a box of their Nuts and Chews, one of my favorites inside the candy box are the Scotchmallows.
Now these Easy Scotchmallows do not look ANYTHING like the See’s Candies version.
To be fair, I really tried to make their version.
However it was more time consuming then I want to spend on candy.
So I decided to make this Easy Scotchmallows version instead.
And I dare say not only does it take half the time, but it tastes THE SAME!
I call that a win-win.
A See’s Scotchmallow is a layer of caramel, topped with a layer of marshmallow and then dipped in dark chocolate.
They are round and absolutely mouthwatering.
These Easy Scotchmallows have the same ingredients, but look completely different.
To save time (and energy) I simply pour the chocolate on the bottom of the pan, toss mini marshmallows on top and then cover it all in a yummy homemade caramel.
I also cut mine into squares and rectangles instead of circles.
This recipe is all about EASY.
By the end of 2018 you should see quite a few caramel based recipes on Num’s the Word.
I had a friend get me on a MAJOR caramel kick last year and holy guacamole did I go nuts.
I made 10 batches of caramel (trying to find the perfect recipe!) and ended up not only discovering the perfect recipe but several wonderful variations too!
If you are a caramel lover, you’ll want to make sure you sign up for our newsletter!
More caramel recipes will be coming your way soon!
When someone hears about my 10 batches of caramels (in a short period of time) they want to knwo what happened to them.
Well 10 batches equaled well over 1,000 pieces of caramel that had to be wrapped by hand.
And those 1,000+ pieces were passed out to anyone who would take them.
Play dates, friends, school teachers, neighbors, random strangers we sat next to and a lot of people at church.
I was a possessed woman and EVERYONE loved it.
And if that wasn’t crazy enough, today I started experimenting again!
If you love homemade caramel and want to come hang out with me, you’re almost guaranteed to be handed a goodie bag of caramels if you time my caramel crazy correctly!
Homemade caramel is a very scary experience if you’ve never tried before.
But you’ll realize that it’s actually quite easy and you can watch an episode of your favorite TV show while you stir!
See’s Candies lovers will flip over how easy these Easy Scotchmallows are!
- Line a 9x13 casserole dish with nonstick foil. I have found that even parchment paper sprayed with oil still sticks in some places. Make sure foil comes up over the edges of the pan on all sides.
- Melt chocolate according to package directions and pour into prepared casserole dish.
- Top chocolate with marshmallows. Set aside.
- In a LARGE pot mix sugar, salt, corn syrup and whipping cream.
- Clip a candy thermometer onto the pan if your pan allows. If not, you'll have to check the temperature regularly with your thermometer then rinse it off after each time.
- Cook caramel mixture over medium heat (I like to cook mine at a 7.5 level on my stove) until caramel reaches 243*F. Caramel should cook at a heavy simmer / boil and will double, if not triple, in volume from the bubbles.
- Stir caramel mixture every few minutes to prevent from scorching the bottom of the caramel.
- The mixture will come to 218*F pretty quickly, so don't panic. Between 218*F - 243*F will take a little while.
- As you cook and stir, the caramel will start off white, then a light caramel then eventually a rich caramel color.
- Once caramel reaches 243*F, remove from stove. Stir regularly for 2 minutes, allowing the caramel to cool slightly and thicken.
- Pour caramel over marshmallows.
- Allow entire mixture to cool to room temperature. Caramel will begin to firm up immediately.
- Once 100% cool (several hours) Remove Scotchmallows from pan and slice into bite sized pieces.
- If caramel is still sticky when cutting, it's still slightly warm in the center. Caramel should cut without sticking to knife.
- This mixture can also be refrigerated to cool faster but it's best if you let it cool naturally.
- Do NOT double the recipe. When the mixture comes to a boil it will double, if not triple in size and even a large pan is not big enough to contain a double batch boiling. Stick to a single batch.
- We often like to split this into two batches. 1 batch of Easy Scotchmallows in a 8x8" pan, and a second 8x8" pan lined with nonstick foil or sprayed parchment paper and make sea salt caramels with it.
Pyrex Basics Clear Glass Baking Dishes 3 Quart Oblong and 2 Quart Square
AmazonBasics Enameled Cast Iron Dutch Oven - 6-Quart, Blue
Wilton Chocolate Pro - Melting Chocolate Wafers for Chocolate Fountains or Fondue, Multipack of two 2 lb. bags, 4 lbs.
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Amount Per Serving: Calories: 83 Total Fat: 3.6g Saturated Fat: 2.4g Cholesterol: 9mg Sodium: 21mg Carbohydrates: 12.7g Fiber: 0.2g Sugar: 10.3g Protein: 0.5g