Caramellows

Name: Caramellows
Prep time: 15 min
Total time: 3 h 45 min
Yield: 36
Ingredients: 2 (11-oz.) packages soft caramels; 2 tbsp. powdered gelatin; 1/3 c. plus 1/4 c. water, divided; 1 c. granulated sugar; 1 tbsp. light corn syrup; 1/2 tsp. pure vanilla extract; Kosher salt; 2 c. dark or milk chocolate chips; 2 tbsp. coconut oil

By Laura RegePublished: Apr 26, 2018

1 Rating

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Yields:

Prep Time:

15 mins

Total Time:

3 hrs 45 mins

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Skip the store bought and make your own.

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Ingredients

For the caramel

2
(11-oz.) packages soft caramels

For the coating

2 cups
dark or milk chocolate chips
2 Tbsp.
coconut oil

Directions

1. Step 1Spray an 8"-x-8" baking dish with cooking spray and line with parchment, leaving a 2" overhang on two sides. Grease parchment and a spatula with cooking spray.
2. Step 2Make the caramel: In a heatproof medium bowl, microwave caramels until melted, stirring every 30 seconds, about 2 minutes total. Carefully, (the bowl will be hot!) pour caramel mixture into prepared baking dish and smooth top with spatula. Let sit at room temperature; do not refrigerate.
3. Step 3 Make the marshmallow: In a stand mixer, whisk gelatin with 1/3 cup water and let sit 10 minutes. In a small saucepan, combine sugar with corn syrup and 1/4 cup water and bring to a boil, stirring occasionally. Cook over medium heat without stirring, until sugar syrup registers between 240° and 250°on a candy thermometer, about 6 minutes.
4. Step 4Turn mixer on to a medium-low speed and carefully drizzle hot syrup down the side of the stand mixer bowl. Add vanilla and a large pinch of salt and beat on high speed until fluffy, glossy, and tripled in volume, about 6 to 8 minutes.
5. Step 5Using a greased spatula, quickly pour marshmallow mixture on top of the caramel and spread into an even layer. Let sit at room temperature for at least 3 hours, preferably overnight.
6. Step 6Make the coating: In a heatproof medium bowl, microwave chocolate and oil until melted and smooth, stirring every 30 seconds. Set aside to cool for 10 minutes.
7. Step 7 Using the parchment overhang, lift the caramel and marshmallow out of the pan. Grease a knife with cooking spray and cut into squares.
8. Step 8 Line a rimmed baking sheet with parchment paper. Using a fork, dip each candy square into the cooled melted chocolate, then set on prepared baking sheet.
9. Step 9Refrigerate until set, about 15 minutes. Serve immediately.