topped with crunchy toffee candy.
Just a note about making the caramel. After you add the milk and return the pan to the stove, make sure you stir constantly. Don’t answer the door and get caught up in a conversation with the neighbor. If you stop stirring, it will produce dark bits. However, it’s forgiving and stirring will melt those dark bits.
Any extra caramel sauce can be put in the fridge and reheated. Perfect to drizzle over ice cream!
1-10 oz. bag of marshmallows
1-14 oz. dark chocolate melting wafers
6 Heath candy bars, finely chopped
2 cups sugar
1 cup butter, cut into cubes
1 cup light corn syrup
1-14 oz. can sweetened condensed milk
Prepare caramel by combining sugar, corn syrup, and butter in a heavy saucepan. Bring to a boil over medium heat, while stirring constantly. Continue boiling without stirring for 4 minutes. Remove from heat; stir in milk. Return to stove and simmer on medium low heat. Stir constantly until the candy thermometer reads soft ball stage. Keep warm.
Stick a barbecue stick in the middle of a marshmallow. Quickly drizzle the caramel around the marshmallow until all sides are coated. Do not coat the bottom or the top. Place marshmallow on parchment paper to cool. Continue this process with all the marshmallows.
Melt the chocolate in a microwaveable bowl as directed on the packaging. Dip the tops of each marshmallow in chocolate. Then dip the tops in the chopped Heath bars. Return to parchment paper to allow chocolate to solidify. Store in an airtight container.
Recipe by Gale