Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Marshmallow Caramel Puffs




Source of Recipe


Elizabeth LaBau, About.com


Recipe Introduction


She says, “Marshmallows are dunked in fresh caramel and coated in nuts or coconut in this easy, delicious candy. You can use only nuts or only coconut, if you prefer.” I used all coconut. I wasn’t completely satisfied with the texture of the caramel, but that might just be me. Everything tasted wonderful and these were so easy and fast. I used Trader Joe’s marshmallows which are square and made a nice shape when cut in half. The flavor and texture of them is more like home made marshmallows, too.


List of Ingredients




1 cup sugar
1 cup light corn syrup
1/2 cup cream
1/4 cup water
1 tbsp butter
1 tsp vanilla extract
1/8 tsp salt
16 large marshmallows
1 cup finely chopped nuts
1 cup toasted coconut
Paper or foil cupcake cups


Recipe



Set out 32 cupcake paper cups. Cut the marshmallows in half and set aside. Put the nuts and coconut in separate bowls for dipping.

Mix the sugar, water, cream and corn syrup in a medium saucepan over medium heat. Stir constantly until the sugar dissolves. Stir in the butter until melted and stirring occasionally, bring to a temperature of 238 degrees and remove from the heat. Add the vanilla and salt and stir well. Place in a microwave-safe and heat proof bowl and let sit until it reaches 175 degrees (10-15 minutes).

Using a fork, dip each marshmallow half in the caramel, let drain slightly and roll in either the nuts or the coconut. Place in a cupcake cup. Repeat will all the marshmallow halves, reheating the caramel to 175 degrees in the microwave, if necessary.

Let set at room temperature before serving. Store airtight at room temperature.

Makes 32 candies.