Introduction
Indulging in sweet treats is a joyful experience, and this recipe for caramel-dipped marshmallows coated in dark chocolate and pecans is no exception. Perfect for parties, holidays, or simply as a delightful snack, these marshmallow pops are both easy to make and irresistibly delicious. Follow these simple steps to create your very own sweet masterpiece.
Detailed Ingredients with measures
1. Jumbo marshmallows – 1 bag (12 marshmallows)
2. Kraft caramels – 16 unwrapped caramels
3. Dark chocolate Wilton’s candy melts – 1 bag
4. Chopped pecans – 1 cup
5. Lollipop sticks – 12
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 marshmallow pops
Detailed Directions and Instructions
Prepare the Baking Sheet
Line a baking sheet with parchment paper. Insert a lollipop stick into the top of each marshmallow and place them on the prepared sheet.
Melt the Caramels
Melt the caramels according to the package instructions and let them cool slightly.
Dip Marshmallows in Caramel
Dip each marshmallow into the melted caramel, ensuring an even coating. Place them back on the parchment paper and allow the caramel to harden.
Melt the Dark Chocolate
While the caramel sets, melt the dark chocolate candy melts as per the package directions.
Coat Marshmallows with Chocolate
Once the caramel has hardened, dip each marshmallow into the melted chocolate, covering the caramel layer completely.
Drizzle with Pecans
Before the chocolate hardens, gently press or roll the sides of each marshmallow in the chopped pecans.
Set the Marshmallows
Place the finished marshmallows back on the parchment paper and let them set until the chocolate is firm.
Notes
For Firmer Marshmallows
Refrigerate them for 20 to 30 minutes before serving.
If Not Serving Immediately
Cover them to prevent the marshmallows from becoming hard.
Cook techniques
Preparation Technique
Line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup after melting and coating the marshmallows.
Melting Caramels
Melt the caramels following package instructions, using low heat to avoid burning. Let them cool slightly before dipping to maintain a thick coating.
Even Coating
Dip each marshmallow completely into the melted caramel, applying enough pressure to ensure an even coating without damaging the marshmallow.
Chocolate Melting
Melt the dark chocolate candy melts using a microwave in intervals to prevent overheating. Stir thoroughly for a smooth consistency.
Pecan Coating
Roll or press the sides of each chocolate-coated marshmallow into chopped pecans before the chocolate sets to ensure they stick properly.
Chilling for Firmness
Refrigerate the finished marshmallows for 20 to 30 minutes to achieve a firmer texture which helps in easier handling and serving.
FAQ
How do I ensure the chocolate coating is smooth?
Make sure to melt the chocolate slowly and stir well to achieve a glossy and smooth consistency.
What should I do if the caramel is too thick to coat?
You can reheat the caramel slightly to loosen its consistency, but be careful not to overheat it.
Can I use other types of nuts instead of pecans?
Yes, feel free to use any nuts you prefer, such as almonds, walnuts, or hazelnuts.
How should I store leftover marshmallows?
Store them in an airtight container at room temperature to keep them soft, or refrigerate them if you prefer a firmer texture.
Can I use milk chocolate instead of dark chocolate?
Absolutely! You can substitute milk chocolate if you prefer a sweeter flavor.
Conclusion
Enjoy these delicious caramel chocolate pecan marshmallows as a delightful treat or a fun party snack. Their combination of soft marshmallows, gooey caramel, and rich chocolate, complemented by the crunch of pecans, makes them a crowd-pleaser. Perfect for special occasions or just a sweet indulgence!
More recipes suggestions and combination
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Marshmallow S’mores Pops
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Coconut Macaroons
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