Salted Caramel Covered Marshmallows

These (and the ones that we dipped in chocolate, not pictured because they were all eaten before a photo could be taken) are probably the most time intensive thing I've made thus far. The process includes making homemade marshmallows, homemade salted caramels, then cutting each into strips and wrapping them into logs and then slicing them into the sizes you see above.

Here are the recipes for the respective steps. Separately, making the marshmallows and the caramel are not that difficult, you just have to be sure to follow the directions and be patient.

Homemade Marshmallows recipe from Ina Garten

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.