March 1, 2013

How to Make: Easy Chocolate Dipped Caramallow Patties



Who loves Caramels?
Me, Me, Me, ME!

If you do too,
BEWARE
this recipe.

The caramel is so
melt-in-your-mouth PERFECT!
(and it's easy to make)

chocolate dipped caramel recipe

Over the holidays, I made some caramallows and they were delicious -- oh yes!  But I have to admit that the time and labor involved in making the caramel made me question whether I'd be making them again next year.  Typically, making caramel involves a long and patient process with a bubbling pot of volatile candy and keeping a watchful eye on a candy thermometer.  This alternative method, in the microwave, takes just 6 minutes.  JUST SIX MINUTES (yes I'm shouting)!  

Are you ready?  Let's go...

 

Chocolate Dipped Caramallow Patties
(makes 30-40)

One batch 6-minute Caramel (adapted from food.com)
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 & tempered
A fine flake salt for garnish (I used Murray River Salt)

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.

Here's my sheet of caramel after I removed it from my 10x10 pan

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! 

Sit back, enjoy, and congratulate yourself.  Just look what you made!  You're amazing!  Your friends are in awe and secretly jealous of your overnight mastery of the art of candy-making.  Take a moment to bask in the limelight.
 

 

26 comments:

  1. You had me at caramel! This looks divine.

    ReplyDelete
  2. Love you detailed pictures! You make this look easy and doable!

    ReplyDelete
  3. Oh my! You are mean for posting this recipe! LOL I will make some of them for sure. Delish! Yes, your pictures are great! xoxo SusieQTpies

    ReplyDelete
  4. i get sick from dark choc can i use something else luke semi sweet

    ReplyDelete
  5. i get sick from dark choc can i use something else luke semi sweet

    ReplyDelete
    Replies
    1. Absolutely, Echo, you can use any type of chocolate you like.

      Delete
  6. Are they gluten free? Pin on pinterest said they were but I wanted to double check. Thank you for posting!

    ReplyDelete
    Replies
    1. Hi there, provided that you check your chocolate and marshmallows to be certain that they are GF, you should be good to go! Enjoy!

      Jenn

      Delete
  7. Just made these. Carmel is a bit hard but otherwise yummy

    ReplyDelete
  8. Wow, these look amazing..!
    I wanted to know (as I can't get corn syrup around here) would sugar syrup be an ok substitute? I have a large amount leftover from when I made rock candy.

    ReplyDelete
  9. Wow, these look amazing..!
    I wanted to know (as I can't get corn syrup around here) would sugar syrup be an ok substitute? I have a large amount leftover from when I made rock candy.

    ReplyDelete
  10. Wow, these look amazing..!
    I wanted to know (as I can't get corn syrup around here) would sugar syrup be an ok substitute? I have a large amount leftover from when I made rock candy.

    ReplyDelete
  11. Wow, these look amazing..!
    I wanted to know (as I can't get corn syrup around here) would sugar syrup be an ok substitute? I have a large amount leftover from when I made rock candy.

    ReplyDelete
  12. Wow, these look amazing..!
    I wanted to know (as I can't get corn syrup around here) would sugar syrup be an ok substitute? I have a large amount leftover from when I made rock candy.

    ReplyDelete
  13. Wow, these look amazing..!
    I wanted to know (as I can't get corn syrup around here) would sugar syrup be an ok substitute? I have a large amount leftover from when I made rock candy.

    ReplyDelete
  14. Wow, these look amazing..!
    I wanted to know (as I can't get corn syrup around here) would sugar syrup be an ok substitute? I have a large amount leftover from when I made rock candy.

    ReplyDelete
    Replies
    1. Hi there! I did a little research and sure enough it looks like you can substitute sugar syrup for corn syrup. Here's a link to the article I used for reference: http://frugalliving.about.com/od/makeyourowningredients/qt/Light-Corn-Syrup-Substitute.htm

      Let me know how it turns out!
      Best,
      Jenn

      Delete
  15. Oh yum! I wish I had some of these right now!

    ReplyDelete
  16. i havent been able to get past the caramel part yet lol It is still too gooey. Did I do something wrong??

    ReplyDelete
  17. i havent been able to get past the caramel part yet lol It is still too gooey. Did I do something wrong??

    ReplyDelete
  18. This looks delicious BUT your definition of easy is totally different than mine. Tempering chocolate, really? I hope someone that I know who doesn't work, isn't married or have kids or pets makes me a batch!

    ReplyDelete
  19. These look absolutely delish, BUT your definition of easy is way different than I'm accustomed to.. Rolling caramel, tempering chocolate, really hope someone that I know who doesn't work, isn't married, or have kids pets makes some for me. :)

    ReplyDelete
  20. What kind of dark chocolate did you use? Definitely going to make these!!

    ReplyDelete
  21. I had been looking forward to making this recipe since I saw it and it was fabulous! So easy! I used marshmallow creme instead and that worked well. Thanks, Jenn! You are amazing!

    ReplyDelete
  22. I just finished making these and oh my goodness they are fantastic! i can't thank you enough for a simple and easy caramel recipe. I've tried so many times to make it using a candy thermometer and it's always been a big fat fail. This was perfect! Now I just have to give it away to all my friends before I eat it all. Thanks again!

    ReplyDelete

I enjoy hearing from you! Thank you so much for taking the time to be part of the creative and positive spirit here at Rook No. 17! xoxo Jenn

Pin It button on image hover