| 1 |
Line tow baking sheets with parchment paper or silicone mats. Temper the chocolate in a small bowl or microwave container. Holding a marshmallow by one end, dip it into the chocolate, covering the bottom and about 1/4-inch up the sides. Shake it and scrape any excess chocolate off on the edge of the bowl as you lift it. |
| 2 |
Place the marshmallows, chocolate-side down, on the prepared baking sheet. Repeat with remaining marshmallows. Work quickly so that the chocolate doesn't harden before you are done. |
| 3 |
Refrigerate until the chocolate is set, 5 to 15 minutes. If properly tempered and fully set, they will adhere slightly to the parchment paper, but will lift off cleanly, without leaving a mark. Slide a small palette knife under each marshmallow first to releast it. Any leftover chocolate can be reused. |
| 4 |
To dip the marshmallow tops in the caramel: The caramel should be thick and fluid, but not runny. If too cool and stiff, heat it in the microwave or over low heat, stirring occasionally, until barely warm to the touch. Grasping the chocolate end of the marshmallow with your fingers. dip the top half about 1/2 inch into the caramel; shake gently to remove any excess. |
| 5 |
Set the marshmallow, caramel top up, back on the baking sheet. (If the caramel drips down the sides of the marshmallow, it is too warm.) There should be a stripe of white marshmallow between the chocolate and the caramel. |
| 6 |
Repeat with the remaing marshmallows. If the caramel becomes too stiff, gently rewarm. Serve the same day. There will be leftover caramel, which can be reused. |
| 7 |
TO DO AHEAD: Make the Creamy Caramel Coating up to 1 week ahead and refrigerated. When ready to dip the marshmallows, warm the caramel over low heat, stirring, or in the microwave for less than 1 minute. |
| 8 |
CREAMY CARAMEL COATING: Fill half full with ice water a bowl large enough to accommodate the bottom of the saucepan you are using. |
| 9 |
To make the caramel: In a heavy, medium saucepan, gently stir together 1/2 cup of the sugar, the water and lemon juice. Using a wet pastry brush, wash down the sides of the pan. Bring to a boil over medium-high heat and cook, undisturbed, occasionally washing down the sides of the pan, until the sugar starts to color around the edges. Gently swirl the pan to even out the color and continue to cook until the mixture turns a light amber. Immediately remove the pan from the heat and, at arm's length, gradually stir in the heavy cream; it will bubble up. |
| 10 |
Add the remaining 1/2 cup sugar, the salt, corn syrup and butter to the mixture. Cook over low heat, stirring occasionally, until the caramel dissolves and the butter melts. Wash down the sides of the pan again with a wet pastry brush and increase the heat to medium-high. |
| 11 |
Insert a thermometer and cook until the temperature reaches anywhere from 234 to 246 degrees, according to the recipe in which the coating is used (235 degrees for the Mad Caps recipe), 6 to 8 minutes. immediately remove from the heat. |
| 12 |
Plunge the bottom of the pan into the bowl of ice water for a few seconds to stop the cooking. When the bubbles subside, stir in the vanilla. Use immediately or pour into a heat-proof container. Let cool, cover and refrigerate. |
| 13 |
TO MAKE AHEAD: Creamy Caramel Coating keeps for up to 2 weeks, covered and refrigerated, because the cream has been boiled briefly at high temperature. Reheat in a microwave, checking frequently or over low heat on the stove, stirring occasionaly, until fluid but still thick. |