sweet tooth – Fridays Off

sweet tooth

I just finished talking to the Hubs about how I've totally not had a sweet tooth throughout this pregnancy and then I stumble upon this image on A Cup of Jo! Doesn't that just look heavenly? It's called the caramel marshmallow and you can buy it online here, but I prefer to make my own sweets so I searched for a recipe and found one. OMG guess what I'm doing this weekend?

Basic Chocolate Covered Marshmallows

Here's what you need:

  • 1 package chocolate chips
  • 1/4 cup shortening
  • 1 package large marshmallows
  • toothpicks or skewers (probably skewers work better)

Combine chocolate chips and shortening in a double boiler (this just means a pot inside a pot of boiling water) over medium heat, stirring constantly until melted and smooth. You could use the microwave to melt the chocolate, but be careful not to overheat it. Stir it every 30 seconds to be sure. Insert the skewer into the top of each marshmallow and dip them one at a time in the chocolate. Place on a waxed paper lined tray to set.

If you want to make chocolate caramel covered marshmallows dip them in caramel before dipping them in the chocolate (I'm salivating!).

Here's a simple recipe for caramel:

  • 1/2 cup butter
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 1 1/4 cups (14 oz.) sweetened condensed milk
  • 1 teaspoon vanilla
  • candy thermometer (you can buy these at any kitchen supply store, I bought one at Nikolaou at Queen and Bathurst in Toronto)

In a heavy saucepan melt butter. Stir in sugar, corn syrup, and a dash of salt. Bring to a boil, stirring constantly. Add condensed milk and continue stirring 12-15 minutes until candy thermometer reaches 245 degrees F. Remove from heat and stir in vanilla.

Happy candy-making! Yum!

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