Chocolate Salted Caramel Dipped Marshmallows
Description
These sweet and salty treats are decadent. Make them for special occasions. They would be great after a bonfire in the fall.
Ingredients
Caramel Sauce:
2 T. salted butter
1/2 c. brown sugar, packed
1/4 c. heavy cream
1/4 t. kosher salt
a dash of vanilla or bourbon, optional
Dipped Marshmallows:
16 oz. bag large marshmallows-about 30
2 batches Six-Minute Salted Caramel Sauce
8 oz. dark, semi-sweet or milk chocolate, chopped into pieces and then melted
2 t. coconut or canola oil
1/4 c. crushed graham cracker crumbs
Directions
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In a small saucepan over medium-high heat, whisk together butter, brown sugar, heavy whipping cream, and salt.
Bring to a boil, which takes about 1 minute; reduce heat. Simmer 5 minutes, whisking frequently.
Whisk in vanilla or bourbon; stir; remove from heat.
Pour caramel into a heat-proof jar; let cool a few minutes before using.
Line a large baking sheet (which will fit into your freezer) with parchment paper or a silicon baking mat; line sheet with the marshmallows; put pan in the freezer for 15 minutes.
Meanwhile, make caramel sauce.
When marshmallows are ready, dip the bottom end of each into the caramel, then place it back onto the pan. Don't let too much drip off before putting it on the sheet. A little pool of sauce will form around the marshmallow which will make it easier to peel off the marshmallow later. Repeat until all are dipped. Place the pan back in the freezer; let caramel set; about 15 minutes.
While caramel sets, melt the chopped chocolate. Pace the chocolate in a small microwaveable bowl, add in the oil, and heat on low for 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth. Set aside.
When caramel is set, remove pan from the freezer; dip each marshmallow into the melted chocolate; repeat with all marshmallows. Drizzle remaining chocolate over the tops of the marshmallows; sprinkle with the crushed graham cracker crumbs.
Allow chocolate to set before serving.
Makes about 30.