Salted Caramel S'mores Bars

5 from 1 vote

With fluffy, homemade marshmallow and rich, gooey caramel, these Salted Caramel S'mores have raised the bar on s'mores recipes!

Prep Time45

Cook Time30

Course: Afternoon Tea, Dessert

Preheat oven to 180°
Grease and line a 22cm x 33cm pan
In a medium size mixing bowl, combine flour, coconut and brown sugar
Add melted butter and mix to combine
Press into lined tin, pushing mixture to the edges of the pan and pressing down to compress the base
Bake for 15 minutes, until golden
While base is baking, make the caramel

In a small saucepan, add the condensed milk, butter and golden syrup
Over low heat, stir for 10 minutes, until golden. Be careful not to boil the caramel and burn it. Stir it constantly!
When done, remove from heat and add a pinch of sea salt flakes
Pour the caramel over the biscuit base when it comes out of the oven

In a small bowl, sprinkle the gelatine over 40ml of water (A) and set aside
In a small saucepan over medium heat, stir the 45ml of water (B) caster sugar and glucose syrup until the sugar is dissolved
Increase the heat to med-high and bring to a boil.
Simmer syrup for 5-8 minutes, until it reaches 128° on a candy thermometer
While syrup is simmering, begin to whisk egg white...
Whisking the egg white: In the bowl of stand mixer, whisk the egg white with a hand held mixer until soft peaks form (this is because 1 egg white is too small a volume, but you will need to use a stand mixer when adding the syrup). Attach the whisk to stand mixer
When sugar syrup reaches 128° remove from the heat and add the gelatine water mixture to the syrup (it will foam up)
Add syrup to the egg white (with the mixer on low) in a thin, steady stream
Continue to whisk the marshmallow for 15 minutes, until cool
Pour marshmallow over the caramel layer and allow to set (about 30 mins)