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-NUT MARSHMALLOW POPS
Make and share this Caramel-Nut Marshmallow Pops recipe from Food.com.
Provided by gailanng
Categories Candy
Time 30m
Yield 30 pops
Number Of Ingredients 5
Steps:
- Microwave the caramels, milk and butter in microwaveable bowl on HIGH 2 minutes or until caramels are completely melted and sauce is well blended, stirring after each minute. I have found that allowing this to cool slightly allows for a better adhesion.
- Insert a lollipop stick into 1 marshmallow; dip in caramel sauce, then in nuts. Place on waxed-paper covered baking sheet.
- Repeat with remaining marshmallows, sauce and nuts. Let stand 20 minute or until caramel coating is firm.
Nutrition Facts : Calories 128.7, Fat 6.4, SaturatedFat 2, Cholesterol 6.4, Sodium 107.8, Carbohydrate 16.6, Fiber 0.6, Sugar 12.6, Protein 2.7
NUTTY CARAMEL MARSHMALLOW POPS
Make a batch of our Nutty Caramel Marshmallow Pops in 15 minutes. These Nutty Caramel Marshmallow Pops are delightfully sweet with just the right crunch.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 30 servings.
Number Of Ingredients 5
Steps:
- Microwave caramels, milk and butter in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
- Insert lollipop stick into 1 marshmallow; dip in caramel sauce, then in nuts. Place on waxed-paper covered baking sheet.
- Repeat with remaining marshmallows, sauce and nuts. Let stand 20 min. or until caramel coating is firm.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CARAMEL MARSHMALLOW TREATS
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
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 APPLES
Make and share this Caramel Marshmallow Apples recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash apples and remove stems. Insert sticks and set aside.
- Place wax paper on a baking sheet and spray with non stick spray.
- Combine caramels, marshmallows, and water in medium pan. Cook over medium heat, stirring constantly, until caramels melt.
- Remove from heat and cool slightly.
- Dip in caramel mixture and place on prepared baking sheet. Refrigerate till firm.
- Can be drizzle with melted chocolate or rolled in chopped nuts, marshmallows, M&M's--use your imagination. I sometimes use candy corn at Halloween. Grandchildren love these.
Nutrition Facts : Calories 356.7, Fat 5.6, SaturatedFat 1.7, Cholesterol 4.6, Sodium 170.3, Carbohydrate 78.3, Fiber 3.6, Sugar 63.6, Protein 3.6
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
CARAMEL-NUT TART
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
- Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
- Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
- Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.
CARAMEL NUT MARSHMALLOWS
These are a different kind of treat for the holiday candy plate. I had this recipe long before microwaves, but now preparation is much easier.-Berdine See, Independence, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 servings.
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper; set aside. Place nuts in a shallow dish. In a large microwave-safe bowl, combine caramels and water. Microwave, uncovered, on high for 30-90 seconds or until melted, stirring twice., Dip each marshmallow into melted caramel, then roll in pecans. Place on prepared baking sheet. Let marshmallows stand until set.
Nutrition Facts : Calories 154 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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