I saw a post on Confessions of a Cookbook Queen‘s site and was instantly reminded of this my mother-in-law’s Caramel Marshmallows. This is an old school recipe and were put out every Christmas. They are probably my second favorite Christmas treat, right after Christmas Wreaths.
Unfortunately, they are so good that they don’t generally last until Christmas. Just one or two sneaked in and all of a sudden you have to make a fresh batch. They are easy to make, just have all your ingredients ready to go, your parchment lined cookie prepped and space in the freezer to put them (to set).
My favourite time to eat caramel marshmallows are when they’ve come right out of the freezer. I eat all the caramel and crunchy outside, leaving a frozen nugget of marshmallow. Then eat the marshmallow. No wasting!
- 1 bag jumbo marshmallows
- 60 macintosh toffee's
- 3 tablespoons butter
- 1 box Special K cereal
- In a double boiler, have an inch or so of water simmering.
- Line a cookie sheet with parchment paper and have room in the freezer to set the loaded tray.
- Place the caramels and butter in a microwave safe bowl and nuke for 30 seconds at a time. Mixing as best as you can each time.
- After about a minute, add a bit of water and nuke again.
- Keep adding water until the mixture is thin enough to coat the marshmallows.
- Drop marshmallow in and use fork to roll around and coat.
- Drop into a bowl of Special K that has been lightly crushed, add some sprinkles if desired, and cover the marshmallow, pressing gently into the marshmallow to coat.
- Remove and place on wax paper to cool or once your tray is full, pop right into the freezer. Remove in an hour or so and place into container or bag and return to the freezer until needed (or before you eat them all.)
- As the caramels melt, it will seem super goopy and that it will never become smooth. Keep whisking and adding water about a teaspoon at a time and it will quickly become the right consistency!