CRISPY CARAMEL-DIPPED MARSHMALLOWS
Take dessert to the next level with Crispy Caramel-Dipped Marshmallows! We're fans of caramel-dipped anything, and Crispy Caramel-Dipped Marshmallows are a particularly fun way to enjoy crispy treat-style deliciousness on a stick.
Provided by My Food and Family
Categories Home
Time 45m
Yield 40 servings
Number Of Ingredients 4
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
- Cover baking sheet with waxed paper. Measure cereal into pie plate. Use toothpicks to dip marshmallows, 1 at a time, into caramel sauce then cereal, turning to evenly coat marshmallow with each ingredient. Place on prepared baking sheet.
- Refrigerate 30 min.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHOCOLATE-DIPPED SALTED CARAMEL MARSHMALLOWS
Provided by Kemp Minifie
Categories Candy Mixer Chocolate Easter Shower Edible Gift Candy Thermometer
Yield Makes 64 marshmallows
Number Of Ingredients 12
Steps:
- Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
- Put 2/3 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
- In a small saucepan, bring 1/2 cup water to a simmer and keep hot, covered. Meanwhile, in a heavy 3- to 4-quart saucepan, combine the granulated sugar and 1/2 cup water and place over moderate heat, stirring until the sugar is dissolved. Once the sugar is dissolved, stop stirring and bring the syrup to a boil, washing down the sides of the pan occasionally with a pastry brush dipped in cold water. Boil until the syrup begins to caramelize. Continue cooking, swirling the pan gently once or twice, until the syrup is a deep golden caramel color.
- Remove the pan from the heat, and standing back, carefully add the 1/2 cup hot water-it will bubble up and steam. Whisk the caramel until smooth, then whisk in the corn syrup and salt. Return the pan to moderate heat and bring the sugar syrup to a boil. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the pan from the heat and let stand briefly until the bubbles dissipate slightly.
- With the mixer on low speed, pour the hot syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla.
- Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered, at room temperature until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
- Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess.
- In a dry metal bowl set over a pan of barely simmering water, melt the chocolate and shortening, stirring until smooth. Working with one marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about 1/4 inch into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl. Sprinkle the chocolate-covered side of the marshmallow with a few flakes of sea salt, then transfer, chocolate side up, to a wire rack set over a baking sheet and let stand until the chocolate is set. DO AHEAD: Marshmallows-without chocolate-can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month. Chocolate-dipped marshmallows can be stored in the same manner, but will only keep for about 2 days.
26 EASY MARSHMALLOW RECIPE COLLECTION
These creative marshmallow recipes will make you feel like a kid again! From s'mores bars to pie to mousse, these treats couldn't be sweeter!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 26
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a marshmallow treat in 30 minutes or less!
Nutrition Facts :
CARAMEL MARSHMALLOW POPCORN RECIPE
Popcorns on movie nights never gets old. But when plain popcorns get a little boring, upgrade it with some marshmallows for a greater treat.
Provided by Terri Hunter
Categories Popcorn
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Place popcorn in a large mixing bowl. Make sure there are no unpropped kernels. Set aside.
- Place butter and brown sugar in a medium sauce pan over medium heat. Heat and stir until just melted.
- Add the marshmallows and keep stirring until melted and smooth.
- Pour caramel over the popcorn and gently mix with a rubber spatula until evenly coated.
Nutrition Facts : ServingSize 12.00 Cup, Sugar 0.00
CARAMEL-DIPPED MARSHMALLOWS
Provided by Damaris Phillips
Categories dessert
Time 50m
Yield 15 marshmallows
Number Of Ingredients 7
Steps:
- Fill a glass with ice water and set aside. Line a cookie sheet with waxed paper and sprinkle it generously with confectioners' sugar; set aside.
- Combine the brown sugar, sorghum and butter in a saucepan over medium. Heat until the butter and sugar melt, 3 to 5 minutes. Add the condensed milk and bring to a simmer; cook for about 1 minute. Lower the heat and continue to cook, stirring constantly, until the mixture registers 240 degrees F on a candy thermometer or until a soft ball forms when a spoonful of the caramel is dropped into the glass of ice water, 15 to 20 minutes. Let stand for 5 minutes.
- Skewer the marshmallows and dip them in the caramel so that the sides are covered but the tops are not. Place on the prepared cookie sheet to cool. Before the caramel sets, sprinkle the dipped sides with a little flaky sea salt.
- Serve immediately or wrap each candy in waxed paper to enjoy at a later time--if it's really humid where you are, they won't hold up for long!
CARAMEL ICING WITH MARSHMALLOWS
Caramel icing pairs perfectly with many fruitcakes or those cakes that are lightly sweetened. My grandmother used to whip up this icing decades ago, and it tantalizes the taste buds yet. Beware though, it is quite saccharine, so use sparingly.
Provided by MIMICAKES
Categories Desserts Frostings and Icings
Time 11m
Yield 18
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium heat. Add milk and bring to a rolling boil. Add brown sugar and marshmallows. Beat until stiff; add powdered sugar, vanilla extract, and salt. Remove from heat.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 51.8 g, Cholesterol 14.1 mg, Fat 5.3 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 58.4 mg, Sugar 50.5 g
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CHOCOLATE COVERED MARSHMALLOWS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
Estimated Reading Time 4 mins
- Line a baking sheet with parchment paper. Set aside. Secure two marshmallows to each cake pop stick or straw.
- Melt caramel according to package instructions. Dip marshmallows in the caramel and swirl or use a spoon to help coat them on all sides. Allow excess caramel to drip off, and place on prepared pan. Refrigerate for at least 30 minutes.
- Add chocolate chips or wafers to a microwave safe bowl on 50% power for 1-2 minutes, stirring every 15 seconds, until smooth and melted. Dip caramel coated marshmallows in the chocolate. Use a spoon to help smooth chocolate all around. Allow excess chocolate to drip off, and return to parchment lined pan.
CARAMEL AND CHOCOLATE DIPPED MARSHMALLOWS – MY RECIPE REVIEWS
From myrecipereviews.com
Estimated Reading Time 2 mins
- Line a cookie sheet with waxed paper and lightly spray with Pam or a light layer of room temperature butter. Wipe off excess.
- Put a pop stick straight down into each marshmallow. Melt caramel with milk over a double boiler and roll each marshmallow in it. Place each caramel covered marshmallow on the waxed paper. Refrigerate for about 30 minutes (or in the freezer for about 15 minutes).
- Dip and roll each marshmallow completely in the chocolate. Before the chocolate on the marshmallows sets, roll in or sprinkle with your choice of coating and place on the waxed paper to set.
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- Line bottom of 7- x 11-inch baking dish with parchment paper; lightly grease with cooking spray. Dust sides and bottom of dish with powdered sugar. Sprinkle gelatin over 1/2 cup cold water in bowl of a heavy-duty electric stand mixer.
- Stir together granulated sugar, next 2 ingredients and remaining 1/2 cup cold water in a medium saucepan over medium-high heat. Cook, stirring often, until a candy thermometer registers 240° (about 12 to 15 minutes; lower heat as necessary to prevent mixture from boiling over).
- Gradually add hot sugar mixture to gelatin mixture, beating at medium-low speed and using whisk attachment. Gradually increase speed to high, and beat 7 minutes or until bottom of bowl is slightly warm and mixture is very thick. Stir in bourbon; add 2 Tbsp. warm jarred caramel topping and swirl into marshmallow mixture, using a lightly greased (with cooking spray) rubber spatula.
- Working quickly, spread mixture in prepared dish; drizzle with 2 Tbsp. warm jarred caramel topping. Swirl using a wooden skewer; smooth with a lightly greased (with cooking spray) offset spatula.
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