Wednesday, December 3, 2014

Peppermint Chocolate Caramel Dipped Marshmallows

One of my favorite (and I have many) homemade treats during the holidays are these scrumptious dipped marshmallows.

They are not hard to make, just a bit of a process. 

Don't these look like toadstools!

The finished product looks festive and fabulous.  
Good enough to eat!

Serve them in little candy cups, on a sleigh!  Or packaged for neighbor gifts.

Prepare Caramel sauce and cool slightly.  Dip 3/4 of a large marshmallow into caramel sauce, being careful not to burn fingers and place on parchment paper until set.  

Melt in microwave 1 bag of Guittard milk chocolate chips.  (Guittard seems to be the best for dipping).  Once caramel marshmallow is “dry” dip 1/2 the marshmallow into melted choc. chips then place on parchment paper.  While still “wet” sprinkle a light smattering of crushed peppermint
on top. 

Makes about 20-25 marshmallows.

Caramel for Dipping
½ cup butter
½ cup & 2 Tsp. Brown sugar
½ cup corn syrup
1 can sweetened condensed milk
dash of salt
½ tsp. Vanilla

Melt butter in  sauce pan-add brown sugar, stir until dissolved.  Stir in corn syrup and sweetened condensed milk and salt.  Stir constantly on med. heat until a soft ball forms (15 – 20 min).  

When reaches soft ball stage (I use a candy thermometer) remove from heat, add vanilla.  Let cool slightly.  

Dip marshmallows, pretzel rods, cookies, etc.  Place in refrigerator until set.

 photo Kelliesign.jpg

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