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.