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Chocolate-Dipped Salted Caramel Marshmallows

Chocolate-Dipped Salted Caramel Marshmallows Recipe

  • Vegetable oil for brushing pan
  • About 1 cup confectioners' sugar for coating pan and marshmallows
  • 4 (1/4-ounce) envelopes powdered unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • About 6 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons vegetable shortening, preferably trans-fat-free
  • Flaky sea salt, such as Maldon, for garnish
  • 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
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