Crispy Caramel Dipped Marshmallows Recipes

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CARAMEL MARSHMALLOW DELIGHTS



Caramel Marshmallow Delights image

"Our children like to take these sweet and chewy treats to school to share on their birthday," reports Susan Kerr of Crown Point, Indiana.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5-6 dozen.

Number Of Ingredients 5

1 package (10 ounces) Rice Krispies
1 can (14 ounces) sweetened condensed milk
1/2 cup butter, cubed
1 package (14 ounces) caramels
1 package (16 ounces) large marshmallows

Steps:

  • Place cereal in a shallow bowl; set aside. In a double boiler or metal bowl over simmering water, combine the milk, butter and caramels, stirring until smooth. Remove from the heat. , With a fork, quickly dip marshmallows into hot mixture; allow excess to drip off. Roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan and refrigerate in an airtight container.

Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 76mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL-DIPPED MARSHMALLOWS



Caramel-Dipped Marshmallows image

Provided by Damaris Phillips

Categories     dessert

Time 50m

Yield 15 marshmallows

Number Of Ingredients 7

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!

CRISPY CARAMEL-DIPPED MARSHMALLOWS



Crispy Caramel-Dipped Marshmallows image

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

1 pkg. (11 oz.) KRAFT Caramels
1/2 cup milk
4 cups KELLOGG'S® RICE KRISPIES® cereal
1 pkg. (10 oz.) JET-PUFFED Marshmallows

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

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

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.

CHOCOLATE-DIPPED SALTED CARAMEL MARSHMALLOWS



Chocolate-Dipped Salted Caramel Marshmallows image

Provided by Kemp Minifie

Categories     Candy     Mixer     Chocolate     Easter     Shower     Edible Gift     Candy Thermometer

Yield Makes 64 marshmallows

Number Of Ingredients 12

Vegetable oil for brushing pan
About 1 cup confectioners' sugar for coating pan and marshmallows
4 (1/4-ounce) envelopes powdered unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1 teaspoon fine sea salt
1 tablespoon pure vanilla extract
About 6 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons vegetable shortening, preferably trans-fat-free
Flaky sea salt, such as Maldon, for garnish
Special equipment:
Pastry brush; 1 (9-inch) square baking pan; small, fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermometer; wire rack set over a baking sheet

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.

CARAMEL DIPPED MARSHMALLOW KRISPIES



Caramel Dipped Marshmallow Krispies image

Marshmallows are coated with creamy caramel then rolled in rice krispies. These treats are loved by everyone. The contrast between the crunchy exterior and creamy middle is exquisite.

Provided by lilsweetie

Categories     Candy

Time 25m

Yield 16 serving(s)

Number Of Ingredients 8

1 cup sugar
1 cup light corn syrup
1 cup heavy cream
4 tablespoons butter
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon salt
16 -20 large marshmallows
2 -3 cups Rice Krispies

Steps:

  • Lay out muffin liners or line a cookie sheet with waxed paper. Cut marshmallows in half if desired or just leave them whole. Place rice krispies in a medium bowl.
  • Place the sugar, cream, and corn syrup in a small saucepan over medium heat, and stir constantly until the sugar dissolves. Stir in the butter until melted. Cook without stirring until firm ball stage (248 degrees F), then remove from the heat immediately.
  • Stir in the vanilla and salt. Allow the caramel to cool to approximately 175 degrees F.
  • Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and drop it in the cereal, rolling until it is covered. Place in a muffin liner or on a cookie sheet lined with waxed paper to set.
  • Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over the heat for a minute or two until it becomes easy to work with.
  • Allow the candies to set fully at room temperature before serving. Store excess candies in an airtight container at room temperature or in the fridge for longer storage (but bring to room temperature before serving).

Nutrition Facts : Calories 221.3, Fat 8.5, SaturatedFat 5.3, Cholesterol 28, Sodium 114.5, Carbohydrate 38, Sugar 22.6, Protein 0.7

CARAMEL CRISPY TREATS I



Caramel Crispy Treats I image

A gooey, crunchy snack that is absolutely delicious!

Provided by J. Cooke

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Yield 12

Number Of Ingredients 6

3 tablespoons butter
2 ½ cups miniature marshmallows
1 (5 ounce) can chow mein noodles
12 individually wrapped caramels, unwrapped
1 tablespoon cold water
2 tablespoons peanut butter

Steps:

  • Melt butter with marshmallows over low heat - stir until smooth.
  • Add noodles - toss until coated.
  • Drop spoonfuls of noodle mixture onto a greased baking sheet.
  • Melt caramels with water over low heat - stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.5 g, Cholesterol 8.3 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 117.2 mg, Sugar 12.9 g

CHOCOLATE-DIPPED CARAMALLOWS



Chocolate-Dipped Caramallows image

Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for the Chocolate-Dipped Caramallows.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 70 pieces

Number Of Ingredients 13

Vegetable oil, cooking spray
4 cups heavy cream
4 cups sugar
2 cups light corn syrup
6 ounces (1 1/2 sticks) unsalted butter
1 1/2 teaspoons salt
1 teaspoon pure vanilla extract
2 1/2 teaspoons unflavored gelatin (one 1/4 ounce envelope)
1/3 cup plus 1/4 cup cold water
1 cup sugar
Salt
Tempered Chocolate for Caramallows
White nonpareils, for sprinkling

Steps:

  • Make first caramel layer: Coat a rimmed 12 1/2-by-17 1/2-inch baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, then coat parchment with spray.
  • Place 2 cups cream, 2 cups sugar, 1 cup corn syrup, and 6 tablespoons butter in a large pot. Bring to a boil, stirring until sugar dissolves and butter melts, about 5 minutes. Cook over medium heat, stirring often, until mixture registers 245 degrees on a candy thermometer, about 20 minutes. Remove pot from heat, and stir in 3/4 teaspoon salt and 1/2 teaspoon vanilla. Pour into prepared pan without scraping bottom of pot. Let stand.
  • Make the marshmallow layer: Sprinkle gelatin over 1/3 cup water in a mixer bowl, and let soften, about 5 minutes.
  • Mix sugar and remaining cup water in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture registers 238 degrees on a candy thermometer, about 10 minutes. (You may have to tilt pan to get an accurate read.) Remove pan from heat, and whisk sugar syrup and a pinch of salt into gelatin. Pour into a mixer bowl, and whisk on medium-high until cool and thick, about 10 minutes. Spread marshmallow evenly over caramel to cover, and let stand for 30 minutes.
  • Prepare second caramel layer with remaining ingredients as in step 2. Pour over marshmallow layer, covering entire surface, and let stand, uncovered, until set, about 8 hours.
  • Using a 1 1/4-inch round cutter, cut out 70 rounds. Using a fork, dunk each round in chocolate. Scrape bottom of fork against edge of bowl to remove excess, and place dipped candies on a parchment-lined baking sheet. Sprinkle nonpareils on top, and let stand until set.

CARAMEL MARSHMALLOW RICE KRISPIE BALLS RECIPE



Caramel Marshmallow Rice Krispie Balls Recipe image

This fun dessert is great for gift giving. They are so easy to make you can involve the whole family.

Provided by Momma Cyd

Categories     Dessert

Time 50m

Number Of Ingredients 5

14 ounces caramels (Kraft caramels)
14 ounces sweetened condensed milk
2 Tablespoons butter
10 ounces marshmallows (large)
7 cups Rice Krispies Cereal

Steps:

  • In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.
  • Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.
  • Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.
  • Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.
  • Let set up for about 30 minutes.

Nutrition Facts : Calories 116 kcal, Carbohydrate 23 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 73 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

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

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

MARSHMALLOW CARAMEL RICE KRISPIES TREATS



Marshmallow Caramel Rice Krispies Treats image

This recipe came from my mom, and we always had these at home. Mom always brought them to church events and they were the most popular treat and most requested recipe! Both kids and adults love them! I'm not really sure how many this serves - how ever many marshmallows are in the bag!

Provided by shannonA

Categories     Bar Cookie

Time 20m

Yield 20 serving(s)

Number Of Ingredients 5

1 (10 ounce) package kraft large marshmallows, frozen in freezer overnight
kellogs Rice Krispies
1 (14 ounce) package caramels
1/2 cup margarine
1 (12 ounce) can sweetened condensed milk

Steps:

  • Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
  • Remove from heat.
  • Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
  • Let them cool on wax paper.
  • Store them in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 216.1, Fat 7.7, SaturatedFat 2.4, Cholesterol 7.2, Sodium 134.8, Carbohydrate 36.1, Sugar 30.4, Protein 2.6

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CARAMEL AND CHOCOLATE COVERED MARSHMALLOWS FOR ST. PATRICK'S DAY
[recipe] Blueberry and White Chocolate Fancy S’mores with Lemon Sugar Cookies Makes 1 dozen blueberry syrup (recipe below) 2 dozen lemon sugar cookies (recipe below) 12 blueberry marshmallows white chocolate bar (enough for 12 s’mores) For the baked version (great for a crowd or if you don’t have a bonfire): Preheat oven to 275 degrees.
From pinterest.com


CARAMEL AND CHOCOLATE DIPPED MARSHMALLOWS - MY RECIPE REVIEWS
2016-12-14 Place each caramel covered marshmallow on the waxed paper. Refrigerate for about 30 minutes (or in the freezer for about 15 minutes). Melt the dipping chocolate either in a large bowl in the microwave or over the double boiler. Dip and roll each marshmallow completely in the chocolate. Before the chocolate on the marshmallows sets, roll in or ...
From myrecipereviews.com


10 BEST CARAMEL RICE KRISPIES RECIPES | YUMMLY
2022-04-25 Caramel Rice Krispies Squares Favorite Family Recipes. large marshmallows, semi sweet chocolate, Rice Krispies Cereal and 6 more. Salted Caramel Rice Krispies Football Treats! Tammilee Tips. caramels, unsalted butter, Rice …
From yummly.com


CRISPY MARSHMALLOW BALLS RECIPE - FOOD NEWS
Melt caramels, butter, and milk until well blended. Dip marshmallows in caramel mixture. Coat well and roll in Rice Krispies. Ingredients: 5 (caramels.. krispies.. marshmallows.. milk...) Our most trusted Crispy Marshmallow Balls recipes. Reviewed by millions of home cooks. 4: oz (from 8 oz package) 1/3 less fat cream cheese (Neufchâtel), softened. 1: cup marshmallow […]
From foodnewsnews.com


CARAMEL DIPPED MARSHMALLOW KRISPIES RECIPE - WEBETUTORIAL
The ingredients are useful to make caramel dipped marshmallow krispies recipe that are sugar, light corn syrup, heavy cream, butter, vanilla extract, salt, marshmallows, rice krispies . Caramel dipped marshmallow krispies may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to ...
From webetutorial.com


MARSHMALLOW RICE KRISPIE CARAMEL - RECIPES - PAGE 6 | COOKS.COM
Melt caramels, 1/4 cup butter and ...Let stand. Melt marshmallows and 1/2 cup butter; add Rice Krispies.I use two greased ... over the caramel layer.
From cooks.com


CARAMEL DIPPED MARSHMALLOW TREATS - WHAT'S FOR DINNER
Directions. Thread one marshmallow onto each lollipop stick and set aside. Place Marzetti ® Caramel Dip in a microwave safe container. Microwave on medium high for 25 seconds and stir. Dip each marshmallow into warm dip and sprinkle with favorite chopped nuts or …
From whatsfordinner.com


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