Chocolate covered Caramel Marshmallows

Homemade caramel and marshmallow make for a sweet and decadent treat sure to delight all your friends,

image4.jpeg

So while shopping the other day I spotted the most exciting thing - edible gold dust! I knew I had to have it! I thought I was done my Christmas baking but then this stuff showed up and all that changed.

I still needed to whip up a batch of marshmallow for all the hot chocolate that is sure to be consumed over the next week so I figured that I should make double use of the fluffy white stuff. I also love my mom's caramel so this combo naturally came together.

These are certainly not the quickest thing to throw together but they are actually super easy. Just make sure that you have time, holiday music, and enjoy dipping!

image6.jpeg

prep time 10 minutes

cook time 2 hour + 2 hours to set

total time 4 hour 10 minutes

servings approx. 75 pieces

Caramel Ingredients

I cup butter

1 cup brown sugar

1 cup sweetened condensed milk

1 1/2 cup white corn syrup

Instructions

Line a 9x13 inch baking pan with parchment paper then spray with cooking spray. In a large saucepan mix together all ingredients and bring to a boil. Boil on low stirring often for 25 minutes or until a candy thermometer reaches 225 degrees. Pour caramel into baking pan and place in fridge while you prepare your marshmallow.

Marshmallow Ingredients

3 tbsp unflavoured gelatin powder

1/3 cup cold water

3 cups granulated sugar

1 1/2 cups water

2 tsp vanilla

Icing sugar for dusting

4 1/2 cups chocolate for dipping

Instructions

In a small bowl combine gelatine powder and 1/3 cup cold water. Stir and allow to sit for 10 minutes to swell.

In a large saucepan dissolve sugar and remaining water over low heat stirring until sugar is dissolved. Add gelatine and allow it to dissolve. Increase heat and allow to boil steadily but not vigorously for 15 minutes without stirring (watch your sugar water closely so it does not boil over).

Remove from heat and pour into a large bowl or a stand mixer (being careful as the sugar is very hot). Add vanilla and beat for approx. 10 minutes or until it becomes very thick and white.

Pour marshmallow over caramel and allow to set for a minimum of 2 hours.

Once set dust the top of your marshmallow in icing sugar. Dust a large cutting board with icing sugar then turn your caramel and marshmallow onto the board. Once out of the pan turn over so your caramel is on the bottom. Using a large greased knife cut into 1 inch pieces being sure to re-grease your knife often so it does not stick.

In a double boiler or microwave melt 4.5 cups of chocolate. Dip each of your pieces in chocolate and place on parchment paper to dry. I recommend melting your chocolate in stages so it doesn’t begin to harden as you are dipping.

image5.jpeg