Dark Chocolate Salted Caramel Dipped Marshmallows

By Eat More Chocolate Team    , ,   

April 15, 2015

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This easy decadent recipe combines three of my all-time favorite treats: dark chocolate, salted caramel, and marshmallows!

  • Yields: 30 marshmallows


For Caramel Sauce

In a small saucepan over medium-high heat, whisk together butter, brown sugar, heavy whipping cream, and salt.

Bring to a boil (should take about 1 minute), then reduce heat. Simmer for 5 minutes, whisking frequently.

Whisk in vanilla or bourbon if using, stir, then remove from heat.

Pour caramel into a heatproof jar. Allow it to cool a few minutes before using.

For Dipped Marshmallows

Line a large baking sheet with parchment paper or a silicon baking mat. Line the prepared baking sheet with the marshmallows. Place pan in the freezer for 15 minutes.

While the marshmallows set, make your caramel sauce.

Once the marshmallows are ready, dip the bottom end of each marshmallow into the caramel, then place it back onto the prepared pan. Repeat with all marshmallows. Place the pan back into the freezer and let the caramel set; about 15 minutes.

While the caramel sets, melt your chocolate. To do this, place the chopped chocolate in a small microwaveable bowl, add in the oil, and heat on low for 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth. Set aside.

When the caramel is set, remove the pan from the freezer and dip each marshmallow into the melted chocolate; repeat with all marshmallows. Drizzle remaining chocolate over the tops of the marshmallows, then sprinkle with the crushed graham cracker crumbs.

Allow chocolate to set before eating/serving.

When dipping the marshmallows in the caramel, don't let too much caramel drip off before transferring it to the baking sheet. The caramel will make a little pool around the bottom of the marshmallow when cooled, making it easy to peel off the silicon sheet. *If you don't like dark chocolate, you can use milk chocolate or semi-sweet chocolate, but the marshmallows may be cloying sweet with a sweeter chocolate. *This is a recipe for sweet teeth 🙂 The salt and dark chocolate help balance out the sweetness, but even with those ingredients the end result is a very sweet treat.



For Caramel Sauce

2 tablespoons salted butter

1/2 cup brown sugar, packed

1/4 cup heavy cream

1/4 teaspoon kosher salt

Dash of vanilla or bourbon (or Madagascar bourbon vanilla!), optional

For Dipped Marshmallows

(1) 16 oz bag of large marshmallows

(2) batches of Six-Minute Salted Caramel Sauce

8 ounces dark chocolate, melted

2 teaspoons coconut or canola oil

1/4 cup crushed graham cracker crumbs