Step 1

in a saucepan dissolve the brown sugar, salt and butter over medium heat

Step 2

add the corn syrup and mix

Step 3

pour in the sweetened condensed milk and stir

Step 4

bring the mixture to a low boil over medium heat until it hits 240 degrees on a candy thermometer (remember to adjust for your elevation) - this makes super soft caramels - you can cook to 245 if you want stiffer caramels

Step 5

take off the heat and let cool slightly (like a min or two) and stir in the vanilla

Step 6

pour into a 9x13 pan coated with butter (OR I found it better to coat some parchment paper with butter and place that in the pan easier to pull out later for cutting)

Step 7

let start to cool

Step 8

stir the gelatin and cold water together and let it bloom for about 10 mins

Step 9

in a saucepan over low heat dissolve the sugar in the second water measurement

Step 10

add the gelatin and stir until dissolved

Step 11

bring the mixture to a low boil and boil steadily (but not vigorously) for about 8-10 mins without stirring - if you're using a candy thermometer I look for it to hit the thread stage - 230 degrees (or adjust to your altitude, I hit 210)

Step 12

remove from heat, pour into your mixer and start to beat.

Step 13

When it starts to turns white add the vanilla - beat until it is very thick and white - I listen for the sound of the mixer to change then I stop.

Step 14

When you stop the beaters the thick white ribbons of the mixture should fall back into the mixture and smooth back out - you don't want to over beat or the marshmallows will be too dense.

Step 15

pour over the caramels and let set

Step 16

Once the marshmallows are set chill in the fridge for 30 mins to help the caramel harden a little to make cutting easier.

Step 17

pull out of the pan and with the caramels still on the bottom cut into small squares

Step 18

melt the chocolate and stir in the shortening

Step 19

dip each caramel marshmallow square into the chocolate - shake off and place on parchment paper to let set.