Caramallows

This is an easy way to make Caramels. I do not have a microwave so I use a stove top method.....

• One batch 6-minute Caramel
• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk
• 30-40 mini marshmallows
• 10 oz. high quality dark chocolate, chopped, melted
• A Coarse flake sea salt for garnish
• Prepare a 9x9 or 10x10 pan by lining
• with parchment paper in each direction so that parchment overhangs all
• four sides and can be used to lift out the finished caramel. Use
• nonstick spray or butter to grease the parchment.
• Step 1: Place butter in a medium
• microwave-safe bowl. Microwave on low power just long enough to soften
• the butter. Remove from microwave and stir in the sugars, corn syrup
• and condensed milk. Microwave for 2 minutes. Stir. Microwave for
• another 2 minutes. Stir. Microwave for a final 2 minutes. Stir and
• pour immediately into the prepared pan. Gently tilt pan to move caramel

into each corner, then tap pan firmly on a flat surface to help level

the hot candy. Set aside to cool for 1 hour. Use overhanging parchment

to lift the cooled candy out of the pan and continue to cool for an

additional hour.

Step 3: Using a sharp, greased knife, cut caramel into 1.5"x 1.5" squares.

Step 4: Line a baking sheet with

parchment or wax paper. Create caramallows by placing a mini

marshmallow in the center of a square of caramel.

Bring top and bottom corners together.

Fold right and left sides toward the center.

Roll between palms to form a smooth ball.

Press gently between palms to form a patty, then place on the lined baking sheet. You'll notice that the patties will go from uniformly flat, to more of an oyster shape as the marshmallow resumes its fluffy form.

Refrigerate the caramallows for 30 minutes.

(This will make them easier to handle and dip.)

Step 5: Drop a caramallow in the

melted chocolate. Using a dipping fork, or a plastic fork with the

center tines snapped off, flip the candy over to make sure both sides

are coated. Remove with the fork and gently tap off excess chocolate.

Gently scrape bottom along the side of bowl. Only half of the candy

should be on the fork. This will make it easier to transfer from the

fork to the parchment. Sprinkle with just a touch of salt.

Step 6: Refrigerate caramels 10-15

minutes, until chocolate has set. Store at room temperature. At room

temp, the caramel is soft, luscious, and melts in your mouth!