Finally, the day has come! After the last five recipes and playing with different ingredients like strawberries, blueberries, cheese and that sort of thing, the time has come to go back to my old friend – chocolate! And if you take into consideration that the name of my blog is “OMG Chocolate Desserts”, and that for a month, there was no recipe or post with chocolate, the only thing I can say is: “Sorry, my sweet dark friend” 🙂
But, I must be completely honest. Maybe, even today, there would be a post about a sweet dessert with fresh fruit had I not found a fantastic recipe for Dark Chocolate Caramallows a few days ago. Just imagine, caramel, chocolate and marshmallows at the same place and all that in only six minutes for some beautiful sweets! Unbelievable! It came to my mind in an instant that my picky son Marco likes only this kind of sweets and the decision was already made!
Of course, the six minutes was “mission impossible” for me since there is no recipe that I will not make complicated. This time, it was the caramel, which I decided to cook on the stove instead of the microwave. And so, the miraculous six minutes quickly became half an hour, and half an hour quickly became an hour while the caramel cooled in the fridge.
“OMG, things are already starting to go out of control” I thought while I was waiting for the caramels to cool down. But as soon as I got them out, all my troubles were over. The color and the softness of the caramel was just what I wanted and the taste was simply divine!
And then, finally, my old friend chocolate was next . Fully melted, it was waiting for the little yellow caramel balls with marshmallow to be deeped into it .
And so, after a little more time and another cooling, they were served and waiting to be approached .
“Marcooo, come and try something that mom made for you” I invited my picky son.
Marco ran to me and looked eye to eye at the sweet little Chocolate Caramallows . And then, after a little touching and rolling on the table, he took a bite of one, and immediately after the first, he took a second.
There was no doubt any more, the Chocolate Caramallows were really great! I didn’t even have to try them to know. The stains on my son’s mouth spoke more than any word 🙂
- 36 mini marshmallows
- 1 pound semisweet chocolate-chopped
- flaked or course sea salt for garnish
- [b]For Caramel :[/b]
- 1/2 cup unsalted butter
- ½ cup heavy cream or or heavy whipping cream with 36-40% butterfat content
- 1 cup sugar
- 1/4 cup light corn syrup
- 3 tablespoons water
- Line 9×9 pan by with parchment paper and leave the that parchment to overhangs all four sides so you could use it to lift out the caramel. Spray the paper with nonstick spray or grease with butter or oil.
- Cut butter into pieces and combine with heavy cream in a small pan over medium heat until butter has melted, set aside,
- Combine water and corn syrup in a small saucepan, add the sugar and gently stir the sugar into the water and corn syrup to moisten the sugar.
- Bring the mixture to a boil over medium heat and then cover with a lid for 1 minute.
- Remove the lid and attach a candy thermometer and continue cooking the sugar for 5 to 10 minutes, until it reaches a temperature of 320 degrees F ( it should get light amber color )
- When sugar reaches 320 degrees F start adding about a sixth of the butter and cream mixture at the time then stir and repeat with the remaining cream and butter. [i]Be careful, the sugar will bubble a lot when adding the butter and cream !!![/i]
- Cook for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F.
- When the caramel reaches desired temperature, stir and pour it immediately into the prepared pan. Tap pan firmly on a flat surface to level the caramel and set aside to cool for 3-4 hour and than using overhanging parchment paper, lift it out of the pan.
- Line a baking sheet with parchment paper
- Grease a sharp knife and cut caramel into 1.5″x 1.5″ squares (if the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up)
- Place a mini marshmallow in the center of each square of caramel, bring top and bottom corners together, fold sides toward the center and roll to form a ball and place on the lined baking sheet and press it really gently to flatten it a little.
- Refrigerate rolled caramels for 30 minutes to make them easier to dip in the melted chocolate.
- Melt the chocolate.
- Drop one caramallow at the time in the melted chocolate and using a dipping fork flip it over to coated well with chocolate. Gently tap of the excess chocolate and transfer it on the parchment paper and sprinkle with a salt.
- Refrigerate them to set the chocolate (about 15 minutes).