Chocolate Caramel Marshmallow

These decadent chocolate caramel marshmallows transform ordinary marshmallows into an extraordinary treat that balances sweet, salty, and chocolatey flavors. They make perfect gifts, party favors, or special treats when you need something impressive with minimal effort.

My family requests these treats for every gathering now. I first made them for a holiday party, and they disappeared faster than any other dessert on the table. Even my husband who claims not to have a sweet tooth couldn't resist them.

Ingredients

• Marshmallows: Regular sized work best but jumbo create an impressive presentation
• Toothpicks or lollipop sticks: These make dipping easier and create a cleaner finished product
• Caramel bits: Melt more evenly than wrapped caramels and create the perfect gooey layer
• Dark chocolate melting wafers: Designed to melt smoothly without tempering for a perfect shell
• Sea salt (optional): Adds a sophisticated flavor contrast to the sweetness
• Decorative toppings: Chocolate sea salt or sprinkles add visual appeal and texture variety

Step-by-Step Instructions

Prepare the marshmallows:

Insert lollipop sticks or toothpicks into the top of each marshmallow. Place them on a tray lined with wax paper to prevent sticking. This preparation step makes the dipping process much easier and cleaner.

Create the caramel layer:

Melt your caramel bits according to package directions, usually about 30 seconds in the microwave followed by stirring and another 30 seconds if needed. Allow the melted caramel to cool slightly for about 1 minute so it thickens just enough to coat the marshmallows without sliding off. Hold each marshmallow by the stick and dip into the caramel, rolling gently to coat all sides. Let excess drip off before placing back on the wax paper.

Set the caramel layer:

Allow the caramel coated marshmallows to harden at room temperature for about 15 minutes. You can speed this process by placing them in the refrigerator for 5 minutes, but avoid freezing as that can make the caramel too brittle.

Add the chocolate coating:

Melt the dark chocolate wafers according to the package directions, typically in 30 second microwave intervals stirring between each until completely smooth. Let cool for 1 minute before dipping. Hold each caramel covered marshmallow by the stick and dip into the melted chocolate, ensuring complete coverage. Gently tap the stick against the bowl to remove excess chocolate.

Apply toppings:

While the chocolate is still wet, sprinkle your chosen toppings over the marshmallows. Work quickly as the chocolate will begin to set. Rotate the stick to distribute toppings evenly if desired.

Allow to set:

Return the completed marshmallows to the wax paper and allow them to harden completely at room temperature for about 30 minutes. For faster setting, refrigerate for 10 minutes.

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The dark chocolate wafers make all the difference in this recipe. I discovered them after years of struggling with regular chocolate chips that never seemed to melt smoothly. When my daughter first tried these treats, she declared them better than any store bought candy she had ever tasted, which remains my favorite compliment about this recipe.

Storage Solutions

Keep these chocolate caramel marshmallows in an airtight container at room temperature for up to 5 days. Place wax paper between layers if stacking to prevent sticking. Avoid refrigerating after they have set as this can cause condensation when brought back to room temperature, making the chocolate surface appear cloudy or spotty. These treats do not freeze well as the marshmallow texture becomes compromised during thawing.

Perfect Pairings

These indulgent treats pair wonderfully with hot beverages. Serve alongside hot chocolate for children or a bold coffee for adults the bitterness of coffee creates a perfect contrast to the sweet treats. For an elegant dessert board, arrange these alongside fresh berries and small cookies. They also make charming edible decorations on top of cakes or alongside ice cream sundaes.

Troubleshooting Tips

If your caramel is too runny, allow it to cool longer before dipping. The right consistency should coat the marshmallow without dripping excessively. When chocolate seizes or becomes too thick, add a teaspoon of neutral oil like coconut oil and reheat gently. For perfect toppings, prepare them in small bowls before starting the dipping process so you can work quickly when adding them to the wet chocolate.

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With these tips, your caramel chocolate marshmallows will come out perfect every time and wow anyone who tastes them.

Frequently Asked Questions

→ What type of chocolate works best for dipping marshmallows?

Dark chocolate melting wafers work best as they melt quickly and provide a smooth, rich coating.

→ Can I use homemade caramel instead of caramel bits?

Absolutely! Homemade caramel works perfectly, just ensure it cools slightly before coating to avoid melting the marshmallows too quickly.

→ How do I prevent the toppings from falling off?

Ensure you add toppings right after dipping the marshmallows in chocolate while the coating is still wet, so they stick better.

→ Can I use different toppings besides sprinkles and sea salt?

Yes! Crushed nuts, shredded coconut, or even candy pieces make great alternatives for unique flavors and textures.

→ How long should I let the marshmallows harden before serving?

Allow them to harden at room temperature for about 30-40 minutes or speed up the process by chilling them in the fridge for 15-20 minutes.