Chocolate Covered Caramel Marshmallow recipe – copycat Scotchmallows | Ashlee Marie

easy to make and delicious this caramel marshmallow recipe has a video tutorial too

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Caramel Marshmallow recipe. A soft, buttery caramel layer, topped with fluffy homemade marshmallows then cut and dipped in a sweet chocolate coating – an easy recipe with tips and tricks and video tutorial

How I created this Chocolate Caramel covered marshmallow recipe

I’m obsessed with a few flavors – chocolate, peanut butter, coconut, lemon… and of course caramel.  I’ve actually had a version of this recipe on the blog for YEARS – but it was UGLY (see the first note in the “tips” below) so it never really got made or seen by anyone.  We eat with our eyes first after all.

So it’s been on my “to remake” list for YEARS.  Last Christmas I made another big attempt (see tip 2) but that was an epic fail as well.. finally this last Christmas  a brain storm helped me figure out how to better build these…. but it was still a huge mess… thus tips 5, 6 and 7 below…

I’m finally happy with them AND I promise – you will LOVE them – my kids are obsessed too – I had to make 3 batches this weekend since they kept eating them before I could finish the video or get pictures (darn)! I finally have it just right and I’m sharing all the tips I’ve learned along the way with you!

Just take me to the caramel marshmallow Recipe already!

If you’d rather skip my tips and tricks for how to make caramel marshmallows dipped in chocolate, along with links to other homemade caramel recipes and get straight to this delicious copycat scotchmallow recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

this recipe has all the tips and tricks you'll need for the perfect caramel marshmallows - video tutorial

Tips and Tricks for making Caramel Marshmallows

How to layer the caramel and marshmallows

  • the first time I made a version of these I actually poured the warm marshmallow into the pan then added the warm sauce and swirled it – it was DELICIOUS – but a MESS
  • The SECOND time I decided to layer the marshmallow and caramel for a cleaner look – welllll you can imagine what happens to set marshmallows when you pour warm caramel on top – the marshmallows grew, bubbled, melted, and it again was a HUGE mess – def not layers – clearly I didn’t think that one through…
  • so finally I realized I had to build it upside down – caramel first – let it mostly cool add the marshmallows – yes the caramel and marshmallow tends to separate this way BUT it works and you have lovely layers

How to cut the caramel marshmallows

  • this is a little tricky – I spray my SHARP knife with a non stick spray and keep the knife clean EVERY CUT
  • keep the caramel on the bottom – otherwise it will squish the marshmallow or even slide around while your trying ot cut it
  • I ALSO separate each row as I cut it – otherwise the caramel resticks together
  • refrigerating for 30 mins to firm up the caramel helps SO MUCH

this is the perfect soft caramel recipe and homemade marshmallow recipe together - with video tutorialHow to keep your soft caramel from dripping

  • THIS is why I dip them in chocolate – first of all refrigerate before cutting – then dip them right away – and if you can’t do the whole pan at once, or if they start getting soft put what you can’t dip back in the fridge – the chilled caramel will help the chocolate set faster and it will help hold the caramel into place – then when left at room temperature you’ll still have ooey soft caramels that are held into place
  • If you don’t want to dip them in chocolate I recommend keeping them in the fridge – taking them out about 15 mins before serving so they don’t get too drippy before eating
  • OR you can cook the caramel longer – turning it into a harder caramel – another 5 degrees, depending on how you like your caramels – personally my LEAST favorite option.

Copycat Scotchmallow recipe – Chocolate Caramel Marshmallows

If you love these chocolate covered caramel marshmallow recipe as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

this reicipe and video tutorial for caramel marshmallows is so EASY and so delicious - dip them in chocolate for an extra treat

chocolate dipped homemade caramel marshmallows

Chocolate Covered Caramel Marshmallow recipe

Caramel Marshmallow recipe. A soft, buttery caramel layer, topped with fluffy homemade marshmallows then cut and dipped in a sweet chocolate coating – an easy recipe with tips and tricks and video tutorial

Course: Dessert

Cuisine: American

Keyword: caramel marshmallows, homemade caramel, homemade marshmallows, scotchmallow recipe

Servings: 48 marshmallows

Calories: 126 kcal

Author: Ashlee Marie

Ingredients

Caramel

  • 1/2 C butter
  • 1/2 lbs packed light brown sugar
  • 1/8 tsp salt
  • 1/2 C light corn syrup
  • 5 oz sweetened condensed milk
  • 1/2 tsp vanilla

Outer shell

  • 12 oz Chocolate
  • 1-2 Tbsp shortening

Instructions

Caramel

  1. in a saucepan dissolve the brown sugar, salt and butter over medium heat

  2. add the corn syrup and mix

  3. pour in the sweetened condensed milk and stir

  4. bring the mixture to a low boil over medium heat until it hits 240 degrees on a candy thermometer (remember to adjust for your elevation) – this makes super soft caramels – you can cook to 245 if you want stiffer caramels

  5. pour into a 9×13 pan coated with butter (OR I found it better to coat some parchment paper with butter and place that in the pan easier to pull out later for cutting)

  6. let start to cool

Marshmallows

  1. stir the gelatin and cold water together and let it bloom for about 10 mins

  2. in a saucepan over low heat dissolve the sugar in the second water measurement

  3. add the gelatin and stir until dissolved

  4. bringthe mixture to a low boil and boil steadily (but not vigorously) for about 15 mins without stirring

  5. remove from heat and let cool to lukewarm

  6. pour into another bowl and add the vanilla – beat until it is very thick and white

  7. pour over the caramels and let set

  8. Once set chill in the fridge for 30 mins or so

  9. pull out of the pan and with the caramels still on the bottom cut into small squares

  10. melt the chocolate and stir in the shortening

  11. dip each caramel marshmallow square into the chocolate – shake off and place on parchment paper to let set.

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Salted Caramel Cheesecake Recipe | Ashlee Marie

this salted caramel cheesecake with a shortbread macadamia nut crust is beautiful and delicious. A huge favorite at our house

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This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

How I created this Salted Caramel Cheesecake recipe

There isn’t much I love better than caramel. It’s good in pretty much every dessert, cakes, ice creams, marshmallows, brownies, cookies, etc…. So when National Caramel day came up for our “Celebrating Food” this month I had a hard time narrowing it down! There are SO many caramel recipes I haven’t shared yet.  I settled on Salted Caramel Cheesecake, and I’m SO glad I did.

Deciding on the caramel cheesecake turned out to be the easy part… did I want to add pecans, toffee, chocolate or salt? You can go in SO many directions with this.  I decided to stick with the salty side.  THEN for the crust??? Rather than a traditional cookie crust I made a shortbread that I added chopped macadamia nuts to, but you can go in any direction with this.  You could always use crushed shortbread cookies in a traditional crust for a similar flavor.

Don’t forget I have a ton of cheesecake tips and tricks (that work with all cheesecakes) on this dense and creamy cheesecake recipe, along with this cheesecake video sharing those tips and tricks while making a cheesecake.

Just take me to the Caramel Cheesecake Recipe already!

If you’d rather skip my tips and tricks for creating your own cheesecake flavor, tips for the prefect cheesecake, links to my cheesecake making tools and links to other cheesecake recipes and get straight to this delicious cheesecake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

a caramel flavored cheesecake with a shortbread macadamia nut crust topped with caramel sauce and fleur de sel

Tips and tricks for creating your own Cheesecake flavor

  • Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
  • Change the crust – you can use a different dessert as the base – cake, brownie, cookie, macaroon, etc…
  • Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
  • Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
  • Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…

Tips and Tricks for baking the Perfect Cheesecake with no cracking

  • Room temperate ingredients are key for a smooth texture.
  • Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
  • Make sure your oven is the correct temperature (I love my oven thermometer)
  • TRY not to open the oven door, like ever, if you can help it.
  • I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone waterbath pan!!!
  • If you run out of water in the water bath pan make sure to boil any water you add so it doesn’t stop the baking process.
  • Cook your cheesecake until it’s puffy and set on the outer edge but it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 4-5 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
  • Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
  • Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours

everyone loves salted caramel, and this cheesecake is no exception, it's delicious and a huge hit

What equipment I use to make the perfect cheesecake recipe:

If you love Cheesecake as much as I do, please write a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

salted caramel cheesecake tastes amazing and everyone loves it

If you love cheesecakes you’ll love these other decadent recipes too!

To watch a video of me making my classic cheesecake check the video under the recipe card.

this salted caramel cheesecake is divine, creamy, smooth and tastes amazing with a macadamia nut crust

Salted Caramel Cheesecake Recipe

This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

Course: Dessert

Cuisine: American

Keyword: caramel recipe, cheesecake recipe, salted caramel cheesecake

Servings: 24 servings

Calories: 335 kcal

Author: Ashlee Marie

Ingredients

Crust

  • 1/2 C butter
  • 1/3 C packed light brown sugar
  • 1 1/4 C all-purpose flour
  • 3/4 C finely chopped macadamia nuts

Filling

  • 2 lbs full fat cream cheese softened
  • 1/2 C granulated sugar
  • 1 tsp vanilla
  • 1 C caramel sauce
  • 2 lrg eggs room temp
  • 1 lrg egg yolk room temp

Instructions

Crust

  1. preheat the oven to 350F,

  2. In your mixer beat the butter until fluffy

  3. Add brown sugar and mix well,

  4. Add flour and mix until a dough forms

  5. Mix in the nuts

  6. Spread into 10 inch cheesecake pan, poke holes

  7. Bake 18 mins

  8. Let cool.

  9. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Filling

  1. Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.

  2. While beating on low add the caramel sauce

  3. Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.

  4. Lightly whisk the eggs and yolks together and add to cream cheese mixture

  5. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.

  6. Pour the filling over crust, bake on the center rack about 1 hour +.

  7. how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.

  8. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.

  9. The next day pour the rest of the caramel over the top of the cake

  10. Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)

Recipe Notes

Cook the sauce while the crust is baking, then let it cool.
When it’s slightly cool press some plastic wrap down across the top so the sauce doesn’t get a “skin”. It will be slightly warm when you add it to the filling.
You’ll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.

More Cheesecake Recipes

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