Yes, you can make Scotchmallows at home! These irresistible treats start with a soft, pillowy homemade vanilla marshmallow layered over rich, buttery caramel, then dipped in dark chocolate for the perfect finish. With a candy thermometer and a bit of patience, you can recreate this iconic sweet right in your own kitchen—gluten free and even better than store-bought.

Tempering Chocolate: The Basics

Tempering is the process of melting and cooling chocolate to specific temperatures to stabilize the cocoa butter. Properly tempered chocolate has a glossy finish, a crisp snap, and sets firmly at room temperature.

What to Do

Use real chocolate (with cocoa butter, not compound chocolate).
Chop the chocolate finely so it melts evenly.
Use a thermometer. Precision is key—don’t guess.
Melt it gently—ideally in a double boiler or in short bursts in the microwave.
Cool it down to seed it: Stir in finely chopped tempered chocolate (about 25% of your total amount) to bring the temperature down and encourage crystal formation.

Target temperatures (for dark chocolate):

Heat to 45–50°C (113–122°F)
Cool to 27–28°C (80–82°F)
Reheat slightly to 31–32°C (88–90°F) to use

❌ What Not to Do

Don’t let any water get into your chocolate—it will seize.
Don’t rush the process by overheating.
Don’t skip using a thermometer if you want consistent results.
Don’t stir it too little; constant motion helps it temper evenly.

ingredients

Supplies

chocolate tip: Heating Chocolate Too Hot

If chocolate gets too hot (above ~55°C/130°F), it burns off the cocoa butter crystals needed for tempering (picture of the top chocolate). When it sets, instead of being glossy and firm (bottom picture), it may:

Look chalky, streaked, or grey (a sign of fat bloom)
Feel soft or bendy instead of crisp
Take forever to set or never fully harden at room temperature

This is because untempered chocolate doesn’t form stable crystal structures. You’ll still have chocolate—but not the pretty, snappy kind you want for dipping Scotchmallows or making bars.

Tempered chocolate done correctly and incorrectly

Storing

Room Temperature (Best Option):
Store Scotchmallows in an airtight container at cool room temperature (ideally 18–21°C / 65–70°F). Keep them away from direct sunlight, humidity, and heat sources. They’ll stay fresh for 1–2 weeks this way.

Layer with Parchment Paper:
If stacking, place parchment or wax paper between layers to prevent sticking or smudging.

Avoid the Fridge (If Possible):
Refrigeration can cause condensation when brought back to room temp, leading to sugar bloom (white, spotty surface). Only refrigerate if your kitchen is too warm, and if so, store them in an airtight container with a paper towel inside to absorb moisture

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