Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for the Chocolate-Dipped Caramallows.
Recipe Summary test
- Vegetable oil, cooking spray
- 4 cups heavy cream
- 4 cups sugar
- 2 cups light corn syrup
- 6 ounces (1 1/2 sticks) unsalted butter
- 1 1/2 teaspoons salt
- 1 teaspoon pure vanilla extract
- 2 1/2 teaspoons unflavored gelatin (one 1/4 ounce envelope)
- 1/3 cup plus 1/4 cup cold water
- 1 cup sugar
- Tempered Chocolate for Caramallows
- White nonpareils, for sprinkling
- Step 1
Make first caramel layer: Coat a rimmed 12 1/2-by-17 1/2-inch baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, then coat parchment with spray.
Place 2 cups cream, 2 cups sugar, 1 cup corn syrup, and 6 tablespoons butter in a large pot. Bring to a boil, stirring until sugar dissolves and butter melts, about 5 minutes. Cook over medium heat, stirring often, until mixture registers 245 degrees on a candy thermometer, about 20 minutes. Remove pot from heat, and stir in 3/4 teaspoon salt and 1/2 teaspoon vanilla. Pour into prepared pan without scraping bottom of pot. Let stand.
Make the marshmallow layer: Sprinkle gelatin over 1/3 cup water in a mixer bowl, and let soften, about 5 minutes.
Mix sugar and remaining cup water in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture registers 238 degrees on a candy thermometer, about 10 minutes. (You may have to tilt pan to get an accurate read.) Remove pan from heat, and whisk sugar syrup and a pinch of salt into gelatin. Pour into a mixer bowl, and whisk on medium-high until cool and thick, about 10 minutes. Spread marshmallow evenly over caramel to cover, and let stand for 30 minutes.
Prepare second caramel layer with remaining ingredients as in step 2. Pour over marshmallow layer, covering entire surface, and let stand, uncovered, until set, about 8 hours.
Using a 1 1/4-inch round cutter, cut out 70 rounds. Using a fork, dunk each round in chocolate. Scrape bottom of fork against edge of bowl to remove excess, and place dipped candies on a parchment-lined baking sheet. Sprinkle nonpareils on top, and let stand until set.
These indulgent treats include two caramel layers, and each layer must be made separately at different times. Start the second one after the marshmallow layer has set on top of the caramel. Caramallows will keep, covered and refrigerated, for up to 5 days.
Prepare Honey-Vanilla Caramels. Meanwhile, using an oiled knife, cut each marshmallow in half crosswise. Arrange marshmallows very tightly together, cut side down, on top of warm caramel (caramel should be warm enough to soften marshmallows). Let set 2 to 3 hours, until caramel is cool and firm.
Lift liner to remove caramel to cutting board. Using a long, oiled knife, cut between marshmallows, through caramel, to make square pieces. As you work, transfer pieces to a tray lined with waxed paper, leaving space between each to prevent sticking. Place in refrigerator for 30 minutes or until firm.
Place large cooling rack over sheet of waxed paper. Melt chocolate (see below).
Dip one caramel, marshmallow side down, into chocolate. Use dipping form or table fork to push candy beneath surface of chocolate, and turn marshmallow side up. Tap fork on edge of bowl several times and wipe bottom of fork against side of bowl to remove excess chocolate. Slide candy off fork onto prepared rack; repeat.
Set tray in cool place until chocolate is set. store at cool room temperature, in an airtight container, up to 1 month. Makes 48 to 60 candies.
Place 1 lb. of the chopped chocolate in a microwave-safe bowl. Microwave on 30 percent power for 1-1/2 to 2 minutes or until chocolate has started to melt (110 degrees F). Add remaining chopped chocolate; stir until melted and smooth. (Temperature of chocolate will drop to about 85 degrees F). Reheat as needed for 10 seconds on 30 percent power (about 90 degrees F).
*Do not use chocolate chips.
Nutrition Facts (Caramallows)
- 2 cups sugar
- ¾ cup light-color corn syrup
- ¼ cup honey
- ¼ teaspoon salt
- 2 cups whipping cream
- 3 tablespoons unsalted butter, cut into chunks
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- Step 1
Line bottom and sides of 8x8x2-inch pan with parchment paper. Combine sugar, corn syrup, honey, and salt in heavy 3-quart saucepan. Cook, stirring, over medium heat, until mixture begins to simmer around edges. Using a wet pastry brush, lightly brush the sugar from inside sides of saucepan. Cover; continue to cook about 3 minutes. (Meanwhile rinse spatula or spoon before using again.) Uncover; brush sides again. Attach candy thermometer to side of saucepan (do not let it touch bottom). Cook, uncovered, without stirring until mixture reaches 308 degrees F (8 minutes). Meanwhile, in small saucepan bring whipping cream to a simmer; keep hot until needed. As soon as mixture reaches 308 degrees F, remove from heat. Immediately stir in butter. Using long-handled spatula gradually stir hot cream into caramel. (Be careful; mixture will foam up and steam.) Return to heat. Adjust heat so mixture boils but not too rapidly. Stir to be sure it is well blended and smooth. Continue to cook 22 to 30 minutes, stirring occasionally, until temperature reaches 255 degrees F. Remove saucepan from heat; stir in vanilla. Immediately pour caramel into prepared pan.
I saw this recipe and had to try it! My favorite candies are caramel and marshmallow and these did not disappoint. I was a little nervous about making the caramel in the microwave. I have my old stand-by that involves stirring the mixture constantly for a full hour! But, these turned out delicious, and it was so much easier to make. They were gone so quickly, I am ashamed to admit.
Total Time: About 4 hours, start to finish.
Yield: About 20
Source: Adapted from the Rook No. 17 blog, "Easy Dark Chocolate and Sea Salt Caramallows
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- large marshmallows, cut in half
- chocolate chips or other melting chocolate. I used milk chocolate, but you can use what you prefer.
- sea salt or kosher salt
Line a 9×9 or 10×10 pan with parchment paper. This makes a very thin layer (about 1/2 an inch) of caramel, so the dish doesn't need to be deep. Butter the parchment paper. I only had wax paper, so I buttered mine well. I had a couple of pieces that stuck but they peeled off easily.
Brother, cousin, or just close friend of the family to the chocolate covered marshmallows that I reviewed on an ill-fated day previous, Trader Joe’s Dark Chocolate Caramallows are as delicious a confection of a word as they are a delicious confection.
If you’re still with me after that bit of tortured grammar, than you must be wondering what Trader Joe’s Dark Chocolate Covered Marshmallows did wrong that Trader Joe’s Dark Chocolate Caramallows did right.
Well, for starters, they put caramel in it. A bunch of caramel. When you bite into one of these it’s pretty much half caramel half marshmallow. Mankind has wrought many a sweet treat but, with the possible exception of cookie butter, we have never made anything so tasty that a little caramel doesn’t improve it.
Second, obviously, is the wonderful product name, so whimsical that it makes me chuckle with mirth whenever my twinkling eye lights upon it.
And that’s all well and good, but as my most fervent, dedicated and imaginary readers have no doubt already noticed, neither of these two points refutes my argument against TJ’s regular old chocolate covered marshmallows – that they’re essentially just repackaged Easter candy. And, honestly, that criticism still stands, the only difference is that this is repackaged Easter Candy done right.
The thing that I really enjoyed about these guys, beside the tooth nuking sweetness of the caramel and marshmallow cream, is the bitter kick of the dark chocolate shell.
The cynic in me wants to chock up this sophisticated touch to the craze of putting dark chocolate on everything that you’re already putting milk chocolate on. Whether or not that’s the case, the bitter undertones of the dark chocolate act as a really wonderful counterpoint to the intensely sweet caramel and marshmallow. Of course, the other marshmallows had dark chocolate on them as well but the extra spongy texture of their marshmallow core made them practically bounce off your tongue. Where those were springy and chewy, the caramallows are ooey and gooey – they really just want to glue themselves to the top of your mouth and melt. That’s when the dark chocolate comes in, blunting the sugary edge of changing the character of the candy from empty calories to confection.
And that, ultimately, is where my preference falls. As death tugs the hem of my bath robe inexorably closer to the grave, I’ve noticed that I can’t just wolf down the sweets like I used to. When I do make room for them on the budget, I like them to be something special. There are a million ways to spin sugar into carbo lumps, and most of them aren’t worth wasting the chocolate on. Trader Joe’s Dark Chocolate Caramallows might be just as cheap, but they’re actually meaningful to eat.
Would I Recommend Them: If you aren’t diabetic yet, pick up a box before the season ends.
Would I Buy Them Again: Yes, my girlish figure be damned.
Final Synopsis: A dark chocolate covered marshmallow that’s worth picking up.
I’m sharing these glorious little candies with you guys today! Now, I’m not much of a candy maker because the chocolate dipping can be a bit tedious for my small attention span, but every once in a while they’re fun to make. As long as you have a candy thermometer, you can totally take on these Caramallows! You’ll start with some homemade soft caramels, then they are topped with homemade soft and fluffy marshmallows and everything gets wrapped in silky smooth chocolate. Talk about one of the most delicious things I have ever tasted, I can’t even explain!
The caramel layer is so buttery, rich and soft. It’s the worst when you get a caramel candy that’s so hard you practically break your front teeth biting them. But not these! They are so soft, creamy and crazy addicting. Have you ever made homemade marshmallows? Until this year I never made homemade marshmallows, once you try them it’s hard to go back to store-bought! They are such a fun treat to have every once in a while. They’re so fluffy and soft and they just literally melt in your mouth.
To make these candies you’;; prepare the caramels and pour them into the pan. While they’re cooling and setting up, you’ll make your marshmallow layer and spread it right on top. I like to make them the night before I need them so they have all night to set up completely. You’ll cover them tightly and in the morning you can cut them into little 1″ squares and dip them into chocolate! They’re super simple and I’m telling you, you have never had a candy this delicious before!
Europe’s a big place, but apparently this hot chocolate mix was inspired by all of it.
Ah yes, ’tis the season for fancy, dressed up gifts in supermarkets, and Trader Joe’s is positively rising to the occasion. Among their roasted nut oils and artisan mustard sets you might just find the twee, decorative tin of Trader Joe’s Sipping Chocolate – Inspired By European Tradition.
Trader Joe’s is going all out to appear fancy with this one, to the point of actually putting “European” in the title, but what they really mean by “sipping chocolate” is powdered hot chocolate mix. Pretensions, however, may be excused in this case. Trader Joe’s really does provide a richer, more chocolaty hot chocolate that puts generic hot chocolate mixes to shame.
Hot chocolate has come a long way since the ancient Mayans first ground cocoa beans into paste and mixed it with cold water, cornmeal and chili peppers. In fact, the history of drinking chocolate stretches so far back that it precedes the notion of the chocolate bar by 1,400 years or so. In fact, for centuries the word “chocolate” simply meant hot chocolate. It wasn’t until the 1800’s that enterprising food scientists figured out a different way to get the chocolate out of the cocoa bean other than smashing it up and mixing it with water. In the intervening 1.5 millenniums hot chocolate, not unlike hard cider, rained supreme.
It wasn’t until the concept of hot chocolate sauntered its way into Western Europe in the 17 th century that people finally struck on the notion of adding sugar to the previously bitter and unpalatable hot chocolate mix. This ushered in the age of foppish aristocrats sitting around, sipping rich hot chocolate in “chocolate houses” from dainty cups. It is to this “European tradition” that Trader Joe’s sipping chocolate appeals.
It might just be a powered cocoa mix, but this sipping chocolate is so rich and intense that you’re only supposed to make up a 1/3 cup of it at a time. Trader Joe’s alleges that you’ll experience a “velvety richness”, and actually manage to deliver on the promise.
Follow the instructions on the tin (1/3 cup milk and 3 tablespoons chocolate mix) and you’ll find yourself with a sweet cup of hot chocolate that absolutely blows Swiss Miss away. This is a hot chocolate with body – you really will want to limit yourself to tiny sips as the thick, deep chocolate flavor (not to mention the concentrated sweetness) washes over you.
For those who are not necessarily into daintily sipping hot chocolate from wee cups, TJ’s also includes the recipe for a more dilute version (2/3 cup milk or water). This makes for a good hot chocolate as well – certainly better than any given cup of Nesquick or Swiss Miss – just without the velvety richness.
I bought this box of Trader Joe’s Dark Chocolate Caramallows last week. I was super excited to think that I’d caught a new product that resembled my beloved See’s Scotchmallows, but it turns out that they were around last year as well.
The long, skinny box described them as “pillowy marshmallow bites with a layer of rich, silky caramel, enrobed in dark chocolate.” There were 10 Caramallows in the box all lined up in a row.
While most were rectangular with a vertical line across them, some were more irregularly shaped. Each had a bottom layer of caramel topped with a square of marshmallow and all covered in a dark chocolate shell.
The Caramallows were far softer than Scotchmallows and squishily yielded to my bite. The dark chocolate shell was quite nice, a high quality chocolate that was lightly sweet with a fruity finish.
The bottom layer of caramel was softy chewy and sticky. It tasted sweetly buttery rather than scorchy or burnt, and it had a mild butterscotchy flavor.
The marshmallow was squishy and foamy in texture. It had a sweetly mild flavor with a light vanilla airiness.
These were tasty enough, but they aren’t a suitable Scotchmallow replacement. The fact that they were so soft throughout made them seem insubstantial compared to Scotchmallows, and Scotchmallows have much more complexity of flavor. An OM.
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