CARAMEL-DIPPED MARSHMALLOWS
Provided by Damaris Phillips
Categories dessert
Time 50m
Yield 15 marshmallows
Number Of Ingredients 7
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!
CHOCOLATE CARAMEL PRETZEL PINWHEELS RECIPE BY TASTY
Here's what you need: pretzel, crispy rice cereal, marshmallow, butter, caramel, semi-sweet chocolate chips, nonstick spray
Provided by Quinton Washington
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 300˚F (150˚C).
- Combine cereal and crushed pretzels in a large bowl.
- In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
- Combine cereal, pretzels and melted marshmallows. Mix well.
- Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
- Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
- Roll out with a rolling pin into a thin layer.
- Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
- Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
- Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
- Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
- Enjoy!
CARAMEL MARSHMALLOW DELIGHTS
"Our children like to take these sweet and chewy treats to school to share on their birthday," reports Susan Kerr of Crown Point, Indiana.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-6 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 76mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
BEST EVER CARAMEL ROLLS
These are fabulous caramels rolls sure to please! I am asked for the recipe as often as I serve them. Superb company recipe as can be prepared the night before and the aroma in the morning will have everyone's mouths watering! You can serve them in the pan or flip over on a tray to show off the caramel topping!
Provided by JONSGIRL1
Categories Bread Yeast Bread Recipes
Time 9h8m
Yield 24
Number Of Ingredients 7
Steps:
- Mix white sugar and cinnamon together in a small bowl.
- Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
- Repeat step 2 with second thawed loaf.
- Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 36.9 g, Cholesterol 17.1 mg, Fat 7.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 3.9 g, Sodium 258.7 mg, Sugar 19.6 g
CARAMEL MARSHMALLOW TREATS
I created this candy by combining my husband's favorite cookie recipe and my mom's caramel dip. These sweets really appeal to kids...plus, they can help make them!-Tamara Holschen, Anchor Point, Alaska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 98 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
NO-FUSS CARAMEL ROLLS
A friend shared this recipe with me. It has homemade flavor without the time or fuss it takes to make from-scratch yeast rolls.-Barbara Strohbehn, Gladbrook, Iowa
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- In a bowl, combine the brown sugar and cream; pour into a greased 13-in. x 9-in. baking dish. Place rolls cut side up in the dish. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-22 minutes or until light brown. Cool for 5 minutes before inverting onto a serving platter.
Nutrition Facts : Calories 465 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 516mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL MARSHMALLOW ROLL
Make and share this Caramel Marshmallow Roll recipe from Food.com.
Provided by Marie
Categories Candy
Time 30m
Yield 32 pieces
Number Of Ingredients 6
Steps:
- Combine caramels, half and half & butter in heavy saucepan.
- Place over heat & stir until caramels are melted.
- Stir in powdered sugar.
- Remove from heat and spread caramel mixture on buttered wax paper to make a 16"X5" rectangle.
- Place marshmallows, end to end, along one long side of rectangle.
- Roll up, starting with marshmallow side, by lifting with wax paper.
- Chill several hours.
- To serve, cut in 1/2" slices.
Nutrition Facts : Calories 94.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 3.1, Sodium 26.4, Carbohydrate 16.4, Fiber 0.2, Sugar 14.2, Protein 0.9
CARAMEL ROLLS
This is my absolute favorite thing on earth! It's perfect for all holiday mornings!
Provided by HungerGames12
Categories Bread Yeast Bread Recipes
Time 3h56m
Yield 12
Number Of Ingredients 13
Steps:
- Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
- Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
- Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 33.9 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 6.3 g, Sodium 177.8 mg, Sugar 13.5 g
EASY CARAMEL ROLLS
Serve your family warm and nutty caramel rolls baked using corn syrup and cinnamon rolls with cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 7h55m
Yield 12
Number Of Ingredients 6
Steps:
- In 1-quart saucepan, heat brown sugar and butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup and whipping cream. Heat to boiling. Remove from heat; cool 5 minutes.
- Spray bottom and sides of 13x9-inch pan with cooking spray. Pour caramel mixture evenly over bottom of pan. Sprinkle with pecans.
- Place frozen rolls in 4 rows by 3 rows evenly on caramel-pecan mixture. Cover with plastic wrap generously sprayed with cooking spray. (Save frosting packet for another use.)
- Refrigerate rolls 5 hours or overnight to let dough rise.
- About 2 3/4 hours before serving rolls, remove rolls from refrigerator and place pan on cooling rack. Let rolls continue to rise at room temperature about 2 hours or until almost double in size (actual rising time depends on temperature of kitchen).
- Heat oven to 375°F. Carefully remove plastic wrap from rolls. Cover pan with foil. Bake 20 minutes; remove foil. Bake 15 to 20 minutes longer or until rolls are deep golden brown. Immediately place heatproof serving plate or tray upside down on pan; carefully turn plate and pan over. Leave pan over rolls 1 minute; remove pan. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Roll, Sodium 310 mg, Sugar 28 g, TransFat 0 g
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