bon-bons-tx

by SMMER

I really wish Milky Ways had white chocolate on them. So I made up this recipe.

You get stacker marshmallows like this:

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Put the marshmallows down on a tray lined with parchment paper.

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Like this:

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You glaze caramel on the marshmallows:

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Pour on melted chocolate. For decoration, you can put on sprinkles. Put in the refrigerator until they’re set.

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marshmallow bon-bons

Jet Puffed Stacker Marshmallows
thick caramel sauce (recipe follows)
white chocolate, melted
semi-sweet chocolate, melted
sprinkles

Place stacker marshmallows on a parchment paper lined baking sheet. Drizzle with caramel sauce, followed by melted chocolate and sprinkles. Refrigerate until set.

thick caramel sauce
(this should be made by a grown-up)

Please read all these directions a couple times before starting, and get all your ingredients set out before hand.  Kick all other family members out of the kitchen, and best of luck.  Caramel is very simple, but it requires good timing.  Remember, I burned my first batch, so you might want extra cream on hand in case that happens.  Experience is the best teacher for this.  Give yourself plenty of time,  and don’t be discouraged if it isn’t perfect at first.  Once I got the hang of it, I made an extra batch which came out as well as the one before it.

1/2 cup heavy cream (make sure it is heavy cream, or heavy whipping cream, not regular whipping cream)
1/2 teaspoon pure vanilla extract
1 cup (220g) granulated sugar
1/4 cup (65g) water
1 teaspoon butter

1.  Measure out cream into a liquid measuring cup.  Stir in vanilla and set aside within an easy reach of the stove.

2.  Stir sugar and water in a medium pot with tall sides.  Set over medium-high heat.  As the sugar dissolves and begins to boil, you may swirl the pot to mix the boiling sugar water.  DO NOT STIR WITH A SPOON.  This will make the sugar crystalize.

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3.  As the sugar syrup boils, watch very carefully for the color to change.  You are looking for a nice, warm amber color, about the shade of cinnamon sticks.  Don’t let it get any darker.  (Even if it doesn’t look burnt, it can taste burnt.  If it starts to smoke, you’ve let it go too far.)  On a side note, my candy thermometer did not reach far enough into the pot to get an accurate reading of the syrup, but with such a small amount of syrup, the temperature changes pretty quickly anyway.  It’s best to watch it and wait for it to turn the right color.

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4.  As soon as it turns the proper amber color, pull the pot off the heat.  Whisk in the butter, and then pour in the vanilla-cream mixture.  It will now bubble violently.  Whisk carefully but briskly.  The caramel will start to solidify a bit., but keep whisking.   Put the pot of caramel over low heat and whisk carefully for a minute or two until smooth.  Pour into a heat proof jar, and allow to cool.  Can be refrigerated for up to a week.