Caramel Chocolate Marshmallow Recipe | Christmas Cookies
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INGREDIENTS: 1-Â_ cups sugar; Â_ cup corn syrup; Â_ cup water; Â_ cup heavy cream; 1 dozen marshmallows; 8 oz. dark chocolate, melted; sprinkles. RECIPE: Bring sugar, corn syrup and water to a boil in a small pot. Cook to an amber caramel. Remove from heat and slowly stir in cream until smooth. Cool slightly before skewering marshmallows with a lollipop stick and dipping into the caramel. Finish marshmallows by drizzling with chocolate and decorating with sprinkles.
Hi, I'm Katie Roseness and today I'm making Chocolate Caramel Marshmallows, the perfect Christmas treat.
And in my pot here, which is just about ready, I brought 1-1/2 cups sugar, 1/2 cup of corn syrup, and about 1/4 cup of water to a boil. And I continue to cook it. You don't have to stir it too much. You don't want to rustle up those little granules of sugar. But just let it boil and boil until it turns this nice golden brown color and then you're ready to work with it.
So that's our base for our caramel.
And just to thicken that up a little bit, I have some heavy cream. I'm going to pour it in slowly because it tends to steam up a little bit. So just a little bit at a time. Stir it in. And if it tends to steam too much, just avoid stirring. You don't want to burn your hands.
Last but not least, a little extra. And that's perfect. We're just going to stir that in. And I have some salt here just to balance out that sweetness of the caramel. Give it a little salty bite. And just stir those things together and you'll get this beautiful caramel sauce.
So I'm using store-bought marshmallows but we have a great video on making marshmallows. Feel free to check that out. If not, store bought marshmallows are great. I just skewer them with a lollypop stick. Perfect.
So I'm just going to finish these marshmallows. Here we go.
We'll start with that. And I've my caramel ready to go, and I've got my chocolate melted down and ready to drizzle. So I'm going to just go ahead and start plunging my marshmallows right into the caramel sauce. So if you need to tip the pot to make the caramel a little deeper so you can go deep in there, go ahead and do that. And this is just going to create a nice thin layer of caramel but by all means, if you want a thicker layer, let your caramel cool almost completely and it's really going to thicken up nicely.
So before my caramel sets too much, I'm just going to go in with my chocolate and just drizzle. And then here I have some really festive sprinkles. Just to give it a little holiday spirit.
I'll do a couple more. Remember, tip your pot. You'll get a nice deep layer of caramel. Let it drizzle off a bit into the pot. And then with my chocolate, I just go in all over the sides. A nice, thick layer of chocolate. And then right into my sprinkles.
And that's how you make holiday caramel chocolate marshmallows.
How to Make Easy Marshmallow Cookies | S'mores Cookies
Marshmallow Cookies – This cookie is one of my favourite cookies, chewy and soft texture. It is heavenly when the chocolate chip melts in your mouth together with the marshmallow flavour. In this video, you’ll see 2 versions: egg and eggless. You can take it as a comparison how they turned out, just by making a simple change in one of the ingredients. Very easy recipe and super delicious cookies. Hope you’re inspired to give it a try. Enjoy!
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Egg version:
Eggless version:
Ingredients:
This recipe can yield about 10 cookies
113g [½ cup] unsalted butter, softened
180g [1½ cup] all-purpose flour
1 tsp baking soda
¼ tsp salt
50g [¼ cup] fine sugar (castor or granulated)
50g [¼ cup] brown sugar
1 egg***
1 tsp vanilla extract
110g [¾ cup] chocolate chip
10 pieces of large marshmallows
***EGG SUBSTITUTE:
55g [3½ tbsp] plain yogurt
Instructions:
1. In a large mixing bowl, cut the cold butter in slices and set aside until softened.
2. Sift all the dry ingredients (flour, baking soda and salt). Set aside.
3. Once the butter is softened, add the white and brown sugar. Fold in with a spatula, then use an electric mixer to mix until creamy, pale and fluffy.
4. Add in the egg (for eggless, add in the yogurt instead).
5. Add in the vanilla extract. Mix until combined.
6. Fold in the sifted dry ingredients in 2 batches. Fold in until combined.
7. Cover the dough with a cling film and refrigerate for about 1 hour or until the dough is stiff.
8. Use an ice scoop or you can also use a spoon. Scoop onto your palm. Make a well in the middle to insert a piece of large marshmallow. Seal and roll into a ball shape. Place it on a baking tray.
9. Bake in preheated oven at 180°C/355°F for 10-13 min or just bake until lightly brown. Do not bake too long as the marshmallow will melt and disappear in the cookie.
10. Let it cool completely.
11. Cookies are ready to serve.
For EGGLESS, all the steps are the same. Just replace the egg with yogurt.
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chocolate covered MARSHMALLOW cookies | ONLY 5 ingredients
these are delicious treats that are made of a round biscuit cookie base, topped with fluffy marshmallow creme coated with a thin layer of melted chocolate. You definitely should try this recipe.
you'll need:
13-15 cookies of choice ( I used simple butter cookies)
For the marshmallow merengue:
4 large egg whites
200 gr sugar
For Chocolate toppings:
200 gr dark chocolate (don't use milk chocolate... too sweet...trust me ????)
2 Tbsp flavorless oil ( I used avocado)
feel free to leave a comment in the comments section, I will be happy to answer your questions ????
Mallomar-Inspired Chocolate-Covered Marshmallow Cookie | Food Network
Expect sticky fingers from this big, gooey marshmallow creation.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Giant Chocolate-Coated Marshmallow Cookie
Recipe courtesy of Food Network Kitchen
Total: 4 hr
Active: 2 hr
Yield: 8 to 10 servings
Level: Intermediate
Ingredients
Marshmallow:
Nonstick cooking spray, for oiling the bowl, utensils and knife
Confectioners' sugar, for dusting
Three 1/4-ounce packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
Pinch kosher salt
1 tablespoon pure vanilla extract
Crust:
Nonstick cooking spray, for oiling the pan
2 sleeves graham crackers, broken into pieces
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch kosher salt
2 teaspoons pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted
2 large eggs
Chocolate Coating:
12 ounces bittersweet chocolate, finely chopped
3 tablespoons coconut oil
Directions
Special equipment: a 10-inch heat-safe bowl, a candy thermometer and a 9-inch springform cake pan
For the marshmallow: Line a 10-inch heat-safe bowl with a large piece of plastic wrap, leaving a 5 inch overhang. Coat the plastic wrap with cooking spray and then add a large scoop of confectioners' sugar. Pat and rotate the bowl on an angle so that the plastic wrap is coated in sugar. Tap out any excess and set aside.
Stir together the gelatin and 1/2 cup cold water in the bowl of stand mixer fitted with a whisk attachment.
Combine the granulated sugar, corn syrup, 1/2 cup water and salt in a small saucepan and cook over medium-low heat, stirring occasionally, until the sugar completely dissolves. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium-high. Cook until the mixture reaches 240 degrees F.
With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and beat until the mixture is very thick and holds soft peaks, about 15 minutes. Beat in the vanilla.
Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared bowl. Smooth out the top and dust with confectioners' sugar. Let sit at room temperature until the marshmallow is completely cool and set, about 1 hour.
Meanwhile, for the crust: Preheat the oven to 375 degrees F. Coat the inside of an 9-inch springform pan with cooking spray.
Pulse the graham crackers, flour, baking powder and salt in a food processor until finely crushed. Add the butter and eggs and pulse until the mixture clumps together. Press into the prepared pan and bake until golden and no longer shiny, 15 to 20 minutes. Let cool completely. Unlock and remove the side of the pan.
For the chocolate coating: Microwave the chocolate and coconut oil together in a medium microwave-safe bowl in 30-second increments, stirring after each, until the chocolate is smooth. Let cool at room temperature until the mixture coats a spoon and drips off slowly.
Build the cookie: Line a baking sheet with a wire rack. Place the crust on the rack and pour about 1/3 cup of the chocolate coating onto the center of the crust. Using an offset spatula, spread the chocolate to the edges of the crust ensuring that the chocolate drips and coats the sides of the crust evenly. Use the sides of the plastic wrap to remove the marshmallow and invert onto the crust.
Pour the remaining chocolate coating all over the top of the cookie and let it drip to coat completely. Let sit at room temperature until the coating is hard and set, about 30 minutes.
Transfer to a cake stand or serving platter. Coat a knife with cooking spray and slice (this will help keep the marshmallow from sticking to the knife).
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Mallomar-Inspired Chocolate-Covered Marshmallow Cookie | Food Network
Chocolate Covered Marshmallow Cookies by Diane Lovetobake
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Vanilla Wafers plain 12 cookies, 6 large marshmallows, 8 oz of milk chocolate or chocolate chips. Melt 8 oz. of chocolate, 1 Tablespoon shortening in a bowl in the mircowave till smooth. Place rounded end of vanilla cookie face up cut marshmallows in half cut side down onto cookie. Place in oven at 200 just till marshmallow slightly melts on cookie. Let cookies cool. Dip each cookie into melted chocolate and place cookie on wax paper. You can place cookies in freezer or refrigerator to set up. Yield 12 cookies