Caramel Marshmallow Dip Recipes

CARAMEL MARSHMALLOW TREATS

Caramel Marshmallow Treats image

I created this candy by combining my husband's favorite cookie recipe and my mom's caramel dip. These sweets really appeal to kids...plus, they can help make them!-Tamara Holschen, Anchor Point, Alaska

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 7

Ingredients

1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) caramels
1 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Rice Krispies, coarsely crushed
1 package (16 ounces) large marshmallows

Steps:

Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla., Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set.

Nutrition Facts : Calories 98 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL-MARSHMALLOW DIP

Caramel-Marshmallow Dip image

Make and share this Caramel-Marshmallow Dip recipe from Food.com.

Provided by Stewie

Categories Low Protein

Time 10m

Yield 2 cups

Number Of Ingredients 3

Ingredients

3 ounces cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (12 1/2 ounce) jar caramel topping

Steps:

In medium bowl, blend cream cheese and marshmellow creme until smooth.
Thoroughly blend in caramel topping.
Cover: refrigerate until serving time.
Use as a dip for fresh fruit; especially apples!

CARAMEL-DIPPED MARSHMALLOWS

Caramel-Dipped Marshmallows image

Provided by Damaris Phillips

Categories dessert

Time 50m

Yield 15 marshmallows

Number Of Ingredients 7

Ingredients

Confectioners' sugar, for dusting
1 cup packed dark brown sugar
1/2 cup sorghum syrup
4 tablespoons unsalted butter
5 ounces sweetened condensed milk
15 extra-large large marshmallows
Flaky sea salt, such as Maldon, for sprinkling

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!

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Salted Caramel Marshmallow Crispy Treats (Gluten Free) image

A gluten-free salty sweet treat! These can be made with regular cereal as well.

Provided by MrsFisher0729

Categories Crispy Rice Treats

Time 25m

Yield 16

Number Of Ingredients 8

Ingredients

1 cup unsalted butter
cooking spray
1 cup dark brown sugar
½ cup heavy whipping cream
2 tablespoons light corn syrup
2 ½ teaspoons flaked sea salt
1 (16 ounce) package miniature marshmallows
12 ounces gluten-free crispy rice cereal (such as Kellogg's® Gluten Free Rice Krispies®)

Steps:

Spray a 9x13-inch baking dish with cooking spray.
Place cereal in a large heatproof bowl.
Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

Nutrition Facts : Calories 365 calories, Carbohydrate 56.4 g, Cholesterol 40.7 mg, Fat 14.6 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 9 g, Sodium 447.4 mg, Sugar 30.8 g

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