EASY SCOTCHMALLOWS

Steps:

• Line a 9x9 casserole dish with parchment paper that you spray with cooking spray or nonstick foil. Make sure liner 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, 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 level on my stove) until caramel reached 243*F. Caramel should cook at a heavy simmer/low 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 thermometer will jump from 0*F to 218*F pretty quick, so don't panic. Between 218*F and 243*F is when the caramel will change colors. For me, this process takes between 30 minutes - 1 hour of boiling. TRUST ME, IT'S WORTH IT! Mixture will double in volume and then slowly return to normal volume. When it does this, you'll want to start checking your temperature regularly as you'll be getting close to your temperature.
• 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.
• Remove Scotchmallows from pan and slice into bite sized pieces.