Homemade Caramel Syrup

1. Start by making your caramel sauce. In a medium sauce pan over medium-low heat, start by melting your sugar. Make sure you occasionally stir the sugar. It is important to not rush this as you may burn your sugar. Your sugar will start to form clumps, this means it is starting to melt. Once the sugar does start to melt, it will melt fast! Continue to stir until all the sugar clumps are dissolved and you have a nice smooth liquid. Remove from heat
2. Once you remove form the heat, add in your stick of butter. The butter will bubble but make sure you stir until it is mixed together. Add in you heavy whipping cream and stir until the mixture is combined. 
3. Pour in a glass jar or container and let it cool completely. 

Salted Caramel Hot Cocoa

1. In a pot on low/medium heat, whisk all ingredients together. 
2. Heat mixture to desired temperature (about 5-8 minutes). You don’t want to get the mixture too hot, too fast or it will burn the oat milk.
3. Pour hot cocoa into a mug. Top with whopped cream, marshmallows, peppermint chips or chocolate shavings.

Homemade Salted Caramel Marshmallows

1. Add cold water and gelatin packets to a stand mixer bowl. Let it set to activate while you make your hot syrup.
2. n a medium pot, over medium heat, heat your sugar, corn syrup and 1/2 cup water. Attach your candy thermometer to the side of the pot and carefully watch until the temperature reaches 240°F (soft ball). 
3. Once your syrup has reached 240°F, remove from heat. Turn your stand mixer on to medium speed with the whisk attachment and gently and slowly pour your hot syrup into the mixer. Once you have emptied all the syrup, increase the mixing speed to high. Mix for 10 minutes until your marshmallow mixture has increased in size and is fluffy. Add in your vanilla and whisk for 30 more seconds.
4. Line a 9×11 inch rectangle dish with plastic wrap and grease with cooking spray. Pour your marshmallow mixture into the pan and spread evenly. Next drop dollops of your homemade caramel sauce and swirl into the marshmallows in a back-and-forth motion. 
5. Let your marshmallows sit at room temperature for about 4-6 hours until they are firm. 
6. When you are ready to cut your marshmallows, dust a clean cutting surface with powdered sugar. Pour some powdered sugar in a bowl. Remove your marshmallow block from the pan and cut into cubes. Toss the marshmallows in powdered sugar to coat. This will keep the marshmallows from sticking together. 
7. Seal in an air-tight container or bag until ready to serve or dunk in your cocoa.