First, you have to make the 6-minute small batch Salted Caramel sauce. You can also make this while the marshmallows are in the fridge, but I made one batch before and one during.
Ingredients: 2 tablespoons salted butter, 1/2 cup packed brown sugar, 1/4 cup heavy cream, 1/4 teaspoon salt, dash of vanilla (Madagascar bourbon is the best!)
Directions: Whisk together brown sugar, butter, heavy cream, and salt in a small saucepan over medium-high heat. Bring to a boil (takes about a minute) then reduce heat and simmer for 5 minutes whisking frequently. Whisk in vanilla and then remove from heat. Pour into a heat proof jar and cool for a couple minutes before using.
It will look a little weird at first, but once it starts to cool, it looks like it came from the store! Mine was a little gritty, but still great, and very very sweet!
Now for the main event!
Ingredients: 16 oz bag of large marshmallows, 2 batches of salted caramel sauce, 8 oz dark chocolate, 2 teaspoons coconut or canola oil, 1/4 cup crushed graham crackers
Directions: line a large baking sheet with parchment paper. line the pan with marshmallows and place in the freezer for 15 minutes. Make the caramel sauce while the marshmallows set. Dip the bottom of each marshmallow into the sauce and then place it back on the pan. return the pan to the freezer for 15 minutes. Melt the chocolate by adding the oil and chocolate to a small bowl and microwaving for 30 seconds at a time until fully melted. When the marshmallows are ready, dip them in the chocolate and drizzle the remainder over the top. Add the graham cracker crumbs and allow the chocolate to set before serving.
It was a little difficult getting the marshmallows off the parchment paper, so maybe they need a bit more time in the freezer in-between dippings.
I also made little flags by putting glitter tape around a toothpick and cutting the end to look like a pennant!
My mom was very surprised, and we enjoyed eating them!
Do you have a favorite dessert recipe or one you’ve been waiting to try?