Caramel Dipped Marshmallow Krispies Recipes

Steps:

• Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Cover baking sheet with waxed paper. Measure cereal into pie plate. Use toothpicks to dip marshmallows, 1 at a time, into caramel sauce then cereal, turning to evenly coat marshmallow with each ingredient. Place on prepared baking sheet.
• Refrigerate 30 min.

Steps:

• Fill a glass with ice water and set aside. Line a cookie sheet with waxed paper and sprinkle it generously with confectioners' sugar; set aside.
• Combine the brown sugar, sorghum and butter in a saucepan over medium. Heat until the butter and sugar melt, 3 to 5 minutes. Add the condensed milk and bring to a simmer; cook for about 1 minute. Lower the heat and continue to cook, stirring constantly, until the mixture registers 240 degrees F on a candy thermometer or until a soft ball forms when a spoonful of the caramel is dropped into the glass of ice water, 15 to 20 minutes. Let stand for 5 minutes.
• Skewer the marshmallows and dip them in the caramel so that the sides are covered but the tops are not. Place on the prepared cookie sheet to cool. Before the caramel sets, sprinkle the dipped sides with a little flaky sea salt.
• Serve immediately or wrap each candy in waxed paper to enjoy at a later time--if it's really humid where you are, they won't hold up for long!

Steps:

• Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla., Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set.

Steps:

• Place cereal in a shallow bowl; set aside. In a double boiler or metal bowl over simmering water, combine the milk, butter and caramels, stirring until smooth. Remove from the heat. , With a fork, quickly dip marshmallows into hot mixture; allow excess to drip off. Roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan and refrigerate in an airtight container.

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

Steps:

• Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
• Remove from heat.
• Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
• Let them cool on wax paper.
• Store them in the refrigerator.
• Enjoy!

Steps:

• Lay out muffin liners or line a cookie sheet with waxed paper. Cut marshmallows in half if desired or just leave them whole. Place rice krispies in a medium bowl.
• Place the sugar, cream, and corn syrup in a small saucepan over medium heat, and stir constantly until the sugar dissolves. Stir in the butter until melted. Cook without stirring until firm ball stage (248 degrees F), then remove from the heat immediately.
• Stir in the vanilla and salt. Allow the caramel to cool to approximately 175 degrees F.
• Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and drop it in the cereal, rolling until it is covered. Place in a muffin liner or on a cookie sheet lined with waxed paper to set.
• Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over the heat for a minute or two until it becomes easy to work with.
• Allow the candies to set fully at room temperature before serving. Store excess candies in an airtight container at room temperature or in the fridge for longer storage (but bring to room temperature before serving).

Steps:

• Melt 1/4 cup margarine and 4 cups marshmallows.
• Add 4 cups Rice Krispies.
• Pat in buttered 9 x 13 inch pan.
• Melt caramels, 1/4 cup margarine and sweetened condensed milk together.
• Pour over Rice Krispies in pan.
• Refrigerate 30-40 minutes.
• Prepare another Rice Krispie mixture like the first.
• Put on top of caramel layer.
• Keep refrigerated.

Steps:

• In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.
• Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.
• Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.
• Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.
• Let set up for about 30 minutes.

Steps:

• In a double boiler combine all the ingredients except the marshmallows and rice krispies.
• When melted stir until smooth.
• Stick marshmallows on a fork and dip in caramel mixture.
• Roll in rice krispies.
• Let cool.
• Note: These are suppose to freeze well but I have never froze them.