Marshmallows dipped in salted caramel and chocolate

I wasn’t going to write about this recipe for a while but this week I have felt quite fatigued and been sick with a cold so I decided to pull it forward a few weeks. I hope you all enjoy it!

I made these marshmallows as part of an Easter gift to my friends and family and they are AMAZING. I think the best way to describe the flavour would be like a rocky road or marshmallow Easter bunny.

I cannot recommend this recipe more highly. Besides the fact that they end up looking insanely awesome they just taste epic. Yes I am using epic as a measure of flavour as there really isn’t much more of a way to explain just how good they taste. The marshmallow is dipped in salted caramel, then it’s dipped in chocolate which hardens. Then you can eat it in one bite or in two. It just … it’s just the perfect treat.

Step 12:

Ingredients:

  • 225 grams of large marshmallows (1 big bag)
  • 1 batch of six-minute salted caramel sauce (recipe found here) (I didn’t add the alcohol in the recipe) *Note you need to buy additional ingredients for this recipe which I have not listed here
  • 225 grams milk/dark chocolate (melted when you use it) (only melt a small portion at a time)
  • *Optional – toothpicks (unless you want to use your fingers to dip the marshmallows – I did both)
  • *Optional – salt (you can sprinkle salt over the top of the chocolate if you want)

Method

Step 1: Make up the salted caramel sauce (recipe found here). I made this the day before and left it in the fridge – I wouldn’t recommend doing this. If you can make it just before you make this recipe as it will be much MUCH easier.

Step 2: Make space in your freezer for your baking tray/chopping board or whatever you plan on using to place the marshmallows on to take in and out of your freezer throughout this recipe. *Note it must be a flat surface. I used a chopping board.

Step 3: Line the baking tray/chopping board/whatever you are using (i’ll refer to it as baking tray for the rest of the recipe) with baking paper.

Step 4: Line the prepared baking tray with marshmallows and place in the freezer for approx. 15 minutes or until the marshmallows have hardened.

Step 5: Set the salted caramel sauce down on the table next to you – you are about to use it.

Step 6: Bring the baking tray out of the freezer. Carefully dip the bottom of each marshmallow into the salted caramel sauce and then place the marshmallow back onto the baking tray. *Note it might be easier to stick a toothpick into the marshmallow in order to dip it into the sauce. Don’t let too much caramel drip off of the marshmallow before you place it back on the baking tray.

Step 7: Repeat Step 6 with each remaining marshmallow. Once all marshmallow’s have been dipped in salted caramel sauce and placed back on the baking tray place the baking tray back into the freezer and let set (this should take approx. 15 minutes). *Note when I did this the caramel never hardened but did slightly solidify.

Step 8 (Optional): Drizzle any remaining salted caramel sauce over the top of the marshmallows for a store-bought look. You can do this by dipping a toothpick into the salted caramel sauce and flicking it over the top of the marshmallows.

Step 9: Once the salted caramel has set on the marshmallows, melt some of your chocolate in a bowl in the microwave. Do this in 30 second batches. After every 30 seconds take the bowl out of the microwave, stir the chocolate and check if it has completely melted.

Step 10: Dip each marshmallow in chocolate in the same manner you dipped it in caramel (just like in Step 6). Once you have dipped the marshmallow in chocolate place it on the baking paper. Once you have used all the melted chocolate up, pour more chocolate into the bowl and repeat until all the chocolate and/or all the marshmallows are covered in chocolate. *Note make sure the chocolate covers all of the salted caramel as the caramel will likely melt in heat but the chocolate shouldn’t.

Step 11 (Optional): Drizzle any remaining chocolate over the top of the marshmallows for a store-bought look. You can do this by dipping a toothpick into the chocolate and flicking it over the top of the marshmallows.

Step 12: Place the baking tray back into the freezer for approx. 15 minutes or until the chocolate is frozen.

Step 13: Once the chocolate has hardened it is ready to be served and eaten.

Step 1: Lay marshmallows out on flat transferable surface.

Step 4: Lay marshmallows out on flat transferable surface.

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Step 6/7: Dip each marshmallow into the salted caramel sauce.

Step 8/9: Dip each marshmallow into the melted chocolate.

Step 10: Dip each marshmallow into the melted chocolate.

Step 11:

Step 11 (Optional): Drizzle chocolate over the top of the marshmallows.

Step 12:

Step 13: Once the chocolate has hardened in the freezer, eat and enjoy!

Storage?

Keep in an airtight container in the fridge.

Potsies – want extra salt on this?

If you want a little bit extra salt you can sprinkle it a tiny bit on top of the marshmallows after you have dipped them into the chocolate – I would try it on one first to decide if you like how it tastes before doing it to the whole batch!

This is such a great treat or gift idea!

I hope you enjoy these delicious marshmallows as much as everyone who has tried them has :).

x

P.S This recipe has been minimally altered and was originally created by Baker By Nature and found here.

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