In a deep skillet, heat sugar and starch syrup over low heat
(It melts slowly without stirring)

Bring to a boil until syrup turns amber

Pour in the liquid whipped cream
(When boiling, stir quickly with a spatula!)

Add unsalted butter and bring to a boil until 118 degrees

Finish with a pinch of salt.

Transfer to heat-resistant container and cover with foil (about 50 degrees) and place in an oven
*Keep it dry*

Melt dark chocolate in an oven in a chocolate-only saucepan

I'll make marshmallows.
Soak the pangelatin in cold water
(Over 10 minutes)

Boil sugar, starch syrup and water in a pan to 118 degrees Celsius

Squeeze the water out of the soaked gelatin

Put it in the syrup and melt it

Move it to a bowl and whip it at high speed.

Whip until bulky and viscous white.

Add the caramel and melted chocolate and mix them until they are marbled

Place wrap on bottom of square 2 mousse mold and sprinkle thinly with cornstarch

I pan the marshmallows in the square frame

Sprinkle lightly with cornstarch and harden (at room temperature) for at least 6 hours

*How to separate hardened marshmallows*
Heat the mold with a torch
(It's okay to separate between the Carlotle and the marshmallow)

It's coming off neatly!

Cut it into the size you want
I cut the sides a little bit and matched the 4x4cm cube shape

I coat the whole cornstarch thinly

Sift out excess starch.

Chocolate Caramel Marble Shrimel is complete!

It tastes like chewy chocolate pie

* It tastes better if you grill it