Indulging in a sweet treat that perfectly balances rich darkness with a hint of salty goodness is an experience unlike any other. This is where Dark Chocolate Salted Caramel Dipped Marshmallows come into play. Imagine fluffy marshmallows coated in creamy, luscious salted caramel and then enveloped in a layer of smooth, decadent dark chocolate. It’s a dessert that’s not only visually stunning but also a delight for your taste buds. Whether you’re planning a cozy night in, a party, or simply want to treat yourself, these marshmallows are the perfect addition to your dessert repertoire.
Top Reasons to Make Dark Chocolate Salted Caramel Dipped Marshmallows
- Decadent Flavor Combination: The combination of dark chocolate, salted caramel, and fluffy marshmallows creates a symphony of flavors that is utterly irresistible.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can create these gourmet treats at home.
- Versatile Treat: These marshmallows can be enjoyed on their own, used as toppings for hot chocolate, or even as gifts for friends and family.
- Impressive Presentation: Dipped in chocolate and sprinkled with graham cracker crumbs, they look fancy and appealing, perfect for any occasion.
Ingredient List
- 16 oz bag of large marshmallows
- 2 batches of Six-Minute Salted Caramel Sauce
- 8 ounces dark chocolate, melted
- 2 teaspoons coconut or canola oil
- 1/4 cup crushed graham cracker crumbs
Gear Checklist
- Double boiler or microwave: For melting chocolate.
- Baking sheet: Line it with parchment paper for easy cleanup.
- Fork or skewer: For dipping marshmallows into chocolate and caramel.
- Cooling rack: Optional, but useful for letting excess chocolate drip off.
Mastering Dark Chocolate Salted Caramel Dipped Marshmallows: How-To
Step 1: Prepare the Caramel Sauce
Start by making your two batches of Six-Minute Salted Caramel Sauce. Follow the recipe closely to ensure you achieve the perfect consistency. Once done, let the caramel cool slightly while you prepare the other components.
Step 2: Melt the Dark Chocolate
Using a double boiler or a microwave, melt the dark chocolate along with the coconut or canola oil. Stir occasionally until smooth and glossy. This oil helps achieve a thinner consistency, perfect for dipping.
Step 3: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This will prevent the marshmallows from sticking and allow for easy removal once they have set.
Step 4: Dip the Marshmallows in Caramel
Using a fork or skewer, dip each marshmallow into the prepared salted caramel sauce, allowing the excess to drip off. Place the caramel-coated marshmallows on the prepared baking sheet.
Step 5: Chill the Caramel-Coated Marshmallows
Put the baking sheet in the refrigerator for about 10-15 minutes to allow the caramel to set. This step is crucial to ensure the chocolate adheres properly.
Step 6: Dip the Marshmallows in Chocolate
Once the caramel has set, remove the marshmallows from the fridge. Dip each one into the melted dark chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off.
Step 7: Add Crushed Graham Crackers
Immediately sprinkle the crushed graham cracker crumbs on top of the chocolate-coated marshmallows before it sets. This adds a lovely crunch and enhances the s’mores flavor.
Step 8: Let Them Set
Return the dipped marshmallows to the baking sheet and let them sit at room temperature or in the fridge until the chocolate is completely set. This can take about 30 minutes.
Budget & Availability Swaps
- If you can’t find dark chocolate, you can substitute with semi-sweet chocolate or even white chocolate for a different flavor.
- For the graham cracker crumbs, consider using crushed digestive biscuits or any other cookie that complements the flavors.
- If you prefer a different flavor of oil, avocado oil can be used in place of coconut or canola oil.
Troubles You Can Avoid
- Make sure your caramel sauce is not too hot when dipping the marshmallows; hot caramel can melt your marshmallows.
- Don’t rush the cooling process; allowing the caramel to set properly ensures the chocolate adheres well.
- If you find your chocolate is too thick for dipping, add a little more oil to thin it out.
Make-Ahead & Storage
These Dark Chocolate Salted Caramel Dipped Marshmallows can be made ahead of time and stored in an airtight container. They will stay fresh for up to one week. For optimal texture, keep them in a cool, dry place, avoiding direct sunlight. If you live in a warm climate, refrigerating may be necessary to prevent melting.
Questions People Ask
Can I use mini marshmallows instead of large marshmallows?
Yes, mini marshmallows can be used, but you may need to adjust the dipping time since they are smaller and may not hold as much caramel or chocolate.
Is there a way to make these marshmallows vegan?
You can use vegan dark chocolate and a plant-based caramel recipe to create a completely vegan version of these marshmallows.
Can I freeze the Dark Chocolate Salted Caramel Dipped Marshmallows?
While it’s not recommended to freeze them, you can keep them in the fridge for a longer shelf life. If you do freeze them, ensure they are well-wrapped to prevent freezer burn.
What can I serve these marshmallows with?
These marshmallows make a delightful addition to hot cocoa, or you can serve them alongside a dessert platter for a special occasion. They also make excellent gifts when packaged nicely!
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Ready to Cook?
With the steps outlined and all the information you need at your fingertips, it’s time to whip up a batch of these decadent Dark Chocolate Salted Caramel Dipped Marshmallows. Whether you’re treating yourself or sharing with loved ones, these treats are bound to impress. The combination of rich chocolate, smooth caramel, and fluffy marshmallows creates an experience that’s delightful and memorable. Happy cooking!
Dark Chocolate Salted Caramel Dipped Marshmallows
Ingredients
For the Marshmallows:
- 16 oz large marshmallows
For the Caramel and Chocolate:
- 2 batches Six-Minute Salted Caramel Sauce see linked recipe
- 8 oz dark chocolate melted
- 2 teaspoons coconut or canola oil
- 1/4 cup crushed graham cracker crumbs
Instructions
Steps:
- Start by making your two batches of Six-Minute Salted Caramel Sauce. Follow the recipe closely to ensure you achieve the perfect consistency. Once done, let the caramel cool slightly while you prepare the other components.
- Using a double boiler or a microwave, melt the dark chocolate along with the coconut or canola oil. Stir occasionally until smooth and glossy.
- Line a baking sheet with parchment paper. This will prevent the marshmallows from sticking and allow for easy removal once they have set.
- Using a fork or skewer, dip each marshmallow into the prepared salted caramel sauce, allowing the excess to drip off. Place the caramel-coated marshmallows on the prepared baking sheet.
- Put the baking sheet in the refrigerator for about 10-15 minutes to allow the caramel to set.
- Once the caramel has set, remove the marshmallows from the fridge. Dip each one into the melted dark chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off.
- Immediately sprinkle the crushed graham cracker crumbs on top of the chocolate-coated marshmallows before it sets.
- Return the dipped marshmallows to the baking sheet and let them sit at room temperature or in the fridge until the chocolate is completely set.
Equipment
- Double boiler or microwave
- Baking Sheet
- Fork or Skewer
- Cooling rack
Notes
- Store in an airtight container for up to one week.
- For a different flavor, substitute dark chocolate with semi-sweet or white chocolate.
- Refrigerate if you live in a warm climate to prevent melting.
