Caramel Covered Marshmallows with Fleur de sel … On a stick!

See that yummy caramel, marshmallow, delight up there?  Well that was one of the best sweet treats I’ve ever had on a stick.  Since indulging at the Rocky Mountain Chocolate factory in Park City, Utah last month, I’ve had my sights set on how to recreate this gooey fun treat!  With a little help from one of my favorite websites, America’s Test Kitchen, The Feed.  (The same site that also published my cookie photo!  shameless plug…) I plan to make these little treats for a girlfriend’s 30th birthday this weekend.  (Laura, I hope you don’t read this post until after Saturday).  My biggest concern is how can I keep the caramel at the right temperature to coat the marshmallow without the marshmallow melting and without the caramel setting too much?  Any ideas readers?  I suppose this will have to be a little trial and error.  Maybe the integrity of the marshmallow wont be compromised if  I can cool the caramel coat fast?

I guess we’ll see what happens!  In the meantime; here is a fool-proof recipe for salted caramel that you should tuck away in your recipe box.

http://www.americastestkitchenfeed.com/do-it-yourself/2011/10/how-to-make-salted-caramels/

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One response

  1. Maybe freeze or seriously chill the marshmallow before dipping in the carmel and as soon as you dip put in the freezer again to cool immediately?

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