chocolate carmallow squares
Sweet honey caramels are layered with fluffy homemade marshmallow and dipped in rich dark chocolate to make these sinfully delicious Chocolate Carmallow Squares.
A recurring discussion around here is how much of a mess I’m capable of making in the kitchen. Don’t get me wrong, I always clean up after myself, but we are constantly amazed by how one person can destroy every inch of the kitchen night after night with their baking adventures. I’m not going to sugar coat this – this recipe is going to make a mess. We’re talking having to clean at least three pots, an electric mixer, a baking pan and all of the utensils in between. Plus if you’re anything like me, you’ll be cleaning caramel splatters off of the stovetop, melted chocolate off of the countertops and marshmallow fluff off of the cat’s face for days. But these Chocolate Carmallow Squares are worth it. They are so worth it.
When I stumbled upon an Oregon Meadowfoam Honey at the Ferry Building that had deep candy and marshmallow tasting notes I knew that not only did I want to make caramels with it, but that I also wanted to pair it with actual marshmallow. As expected, the caramels were divine and even better when topped with a fluffy layer of homemade marshmallow. The finishing touch was a dip in smooth dark chocolate and a drizzle of pastel candy melts to dress them up for Easter. This may easily have been one of the biggest messes that I’ve made in a while, but you better believe I’ll be making them again soon!
- ½ cup pure honey
- 1½ cups granulated sugar
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel
- ½ teaspoon pure vanilla extract
- 1½ packets unflavored gelatin
- ½ cup ice cold water, divided
- ¾ cups granulated sugar
- ½ cup light corn syrup
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 3 tablespoons confectioners' sugar
- 3 tablespoons cornstarch
- 2 12-ounce packages dark chocolate melting wafers
- Paramount Crystals (optional)
- Pastel candy melts for decorating (optional)
- Line a 9×13 inch cake pan by criss-crossing two sheets of parchment paper, being sure to cover all sides. Spray lightly with cooking spray and set aside.
- Combine honey and sugar in a deep saucepan and bring to a boil over medium high heat. Boil until mixture is a fragrant golden brown, swirling occasionally.
- In a small saucepan, bring cream, butter and fleur de sel to a simmer while waiting for the sugar mixture to brown. Once simmering and butter melted, remove from heat and set aside.
- When sugar mixture is ready, turn off heat and slowly add cream mixture. Take caution as the sugar and cream combination will bubble violently at first and then settle as you stir. This is why a deep saucepan is key.
- Stir in the vanilla with a wooden spoon and return the caramel to medium low heat. Stirring occasionally, cook for about 10 minutes until a candy thermometer reads 248 degrees Fahrenheit.
- Once desired temperature is reached, remove from heat and carefully pour into prepared baking pan. Do not scrape sides of saucepan, this caramel will be slightly overdone and can be discarded.
- Set aside and allow to cool while making the marshmallow.
- Place gelatin and ¼ cup cold water into the bowl of an electric mixer fitted with the whisk attachment. Let sit.
- In a small saucepan, combine remaining ¼ cup cold water, sugar, corn syrup and salt. Cook over medium high heat for approximately 10 minutes until a candy thermometer reads 240 degrees Fahrenheit.
- Immediately remove from heat and turn mixer on to low speed. Slowly pour sugar mixture into running mixer until all syrup has been added.
- Increase speed to high and beat for approximately 15 minutes. When the mixture is thick and the sides of the bowl are just slightly warm to the touch, add vanilla and beat for an additional minute.
- Pour marshmallow over the top of the prepared caramel and evenly spread out with a lightly oiled spatula. Mix confectioners' sugar and cornstarch and dust over the top of the marshmallow. Allow to set, uncovered, at room temperature for at least four hours and up to overnight.
- Line baking sheets with parchment paper or silicone mats. Set aside.
- Cut carmallow into 1 inch squares with a large sharp knife. Refrigerate squares until ready to dip to prevent caramel from melting in chocolate.
- Melt chocolate melting wafers in a microwave safe bowl, one package at a time, according to package directions. Stir in up to three tablespoons of Paramount Crystals per 12 ounce package of melting wafers to thin out chocolate and give it a shiny appearance.
- One at a time, dip squares into chocolate. Pick up using a fork and tap on side of bowl to remove excess. Slide onto prepared baking sheets to set.
- In a microwave safe bowl, melt pastel candy melts according to package directions. Use a fork or pastry bag fitted with a small tip to drizzle color over the top of each square.
- Once set, squares should be stored in an airtight container or packaged for immediate gifting.
High Temperature Candy Thermometer