Saturday, February 8, 2014

Dark Chocolate Sea Salt Caramallows!

I know you are already intrigued by the title, believe me, I was too!  While working out, eating healthy, and seeing ALL of those beautiful, yummy sweets recipes, it was difficult to not try one out for y'all!

If you are a caramel lover, or a cow tail lover, then THIS is the recipe for you, and it is delish!

I found this recipe on Pinterest, which lead me to the recipe, here.
Y'all, this recipe gives us a caramel that we can make in 6 MINUTES!!!
YES, you read that correctly SIX MINUTES!
And it doesn't burn, like it would on the stove!

Here we go, guys!

Chocolate Dipped Caramallows

For the Caramel ::

1/4 cut unsalted butter (half a stick)
1/2 cup sugar
1/2 cup dark brown sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk

For Everything Else ::

mini marshmallows
10oz. dark chocolate, melted and tempered (I got two bags, just in case - which I needed.)
Sea Salt - not fine, if you can find flaked then that would be great

Step One ::

Before y'all get started, prepare a 9X9 pan by placing parchment paper in it to cover all sides.  From the original recipe, she recommends to put them in both directions, but mine fit perfectly without it being both.  THEN MAKE SURE YOU GREASE THE PARCHMENT PAPER, with nonstick spray or butter. (I used wax paper, and it didn't go so well, so make sure it is good quality)

Step Two ::

Put the butter in a medium microwave-safe bowl. Microwave until melted; about 35-40 seconds.
Next, add the sugars, corn syrup, and sweetened conduced milk to the butter and stir until well combined.  
Microwave for 2 minutes.  Take out and stir.
Microwave another 2 minutes. Take out and stir.
Microwave for a third time for 2 minutes. Take out and stir.
Then, pour IMMEDIATELY into the pan.
Tilt pan to make sure it is in corner, and tap the pan firmly on your counter, to make sure it's level.
Set aside for 1 hour.
Lift out the cooled caramel, place on counter and cool for an additional hour.

Step Three ::

Take a sharp, greased knife, and cut the caramel into 1 inch squares.

Step Four ::

Take a cookie sheet, and line it with parchment paper.  
Next, take a caramel square, stick a marshmallow in the middle and pinch all corners together (like a wanton) and then roll into a ball in your palms.
Press gently between your palms, then place on baking sheet.  (you will see the marshmallow fluff back up, it's okay!!)

Step Five ::

Refrigerate for 30 minutes. 

Step Six ::

Make sure that you melted your chocolate!  Then start taking your caramallows and drop them in the chocolate, one at a time.
Then, using a dipping fork (a plastic fork with the center tines snapped off) remove and gently tap off excess chocolate.  
Transfer onto parchment paper.
Sprinkle with a touch of salt.

Step Seven ::

Refrigerate caramels 15 minutes, until the chocolate has set.  
Store at room temperature.

BAM! There you go!  You just made, homemade Caramallows!  WHOOO! Go you!

A balance diet is chocolate in both hands. <3

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