April 21, 2015
Just imagine, caramel, chocolate and marshmallows at the same place and all that in only six minutes for some beautiful sweets!
1 hr 30 mins
Line 9x9 pan by with parchment paper and leave the that parchment to overhangs all four sides so you could use it to lift out the caramel. Spray the paper with nonstick spray or grease with butter or oil.
When sugar reaches 320 degrees F start adding about a sixth of the butter and cream mixture at the time then stir and repeat with the remaining cream and butter. Be careful, the sugar will bubble a lot when adding the butter and cream !!!
When the caramel reaches desired temperature, stir and pour it immediately into the prepared pan. Tap pan firmly on a flat surface to level the caramel and set aside to cool for 3-4 hour and than using overhanging parchment paper, lift it out of the pan.
Place a mini marshmallow in the center of each square of caramel, bring top and bottom corners together, fold sides toward the center and roll to form a ball and place on the lined baking sheet and press it really gently to flatten it a little.
Drop one caramallow at the time in the melted chocolate and using a dipping fork flip it over to coated well with chocolate. Gently tap of the excess chocolate and transfer it on the parchment paper and sprinkle with a salt.