Caramel Dipped, Apple Flavored Marshmallows!

My Very 1st post!!

A super yummy Caramel Apple Treat. :o)

Gather your ingredients.

I'm already having fun!

This is what a "pinch" looks like :o)

Adding the apple juice concentrate.

I love the look of the corn syrup!

I used the recipe from Eileen Talanian's "Marshmallows" book.

I purchased it last year, promptly made a batch, burned them (twice) and gave up..till now!

The SCARY part for me.

hmmmmmmm......

Looking good!

Yay!

The next morning...

How easy is this?

Whoo hoo..I did it! If I can..you can :o)

I love this apple cookie cutter. I purchased this one @ JoAnn's Craft Store.

This makes me HAPPY!

In the meantime..I'm melting the caramel..smells soooo good!

All lined up...

...and ready to go..

Let's dip..

Hello Mr. Apple!

I dipped the stick in the caramel before inserting into the marshmallow. I should have refrigerated the tray to let them set up first. I will be sure to do this if I make them again!

• My 1st Post!! I'm so excited. Since my A #1 awesome hunky hubby & I have just returned from "apple country"..I've had them on my mind. This is what I came up with. Hope you think they're cute :0)
  Marshmallow Recipe
• (tweaked a tiny bit)
• The "Bloom"

4 tablespoons unflavored gelatin

3/4 cup thawed apple juice concentrate

1/3 cup cold water

The "Base"

3/4 cup thawed apple juice concentrate

1/2 cup water

3/4 cup light corn syrup 

(i used corn syrup instead of making my own marshmallow syrup and it worked just fine)

pinch salt

1 1/2 cups sugar

You will need equal parts of the corn starch and 10 X sugar to dip your cookie cutter in-

corn starch 

confectioners sugar

2 bags Caramel bits

1 can evaporated milk (add till you reach correct "dipping" thickness

Begin by preparing your dish with a thin layer of oil spray. Your dish size will determine your marshmallow thickness. 

Make the 'bloom" . Place the gelatin in a bowl & whisk in the apple juice concentrate & water until there are no lumps. Set aside.

Place the ingredients for the base in a heavy 4-quart saucepan over medium high heat. Stir until all the sugar is moistened. Bring the mixture to a boil and cover the pan, boiling for 2 minutes. Then remove the cover, insert a candy thermometer, and cook the base to 250 degrees.Do not stir after you remove the lid. Remove from the heat and gently stir in the bloom. Pour the batter into the bowl of a stand mixer. Gradually increase the mixer speed to high and beat for 11 minutes. Be careful not to splash the VERY hot mixture on yourself.

Spread the batter into your prepared dish and let set for 4 hours or overnight. Lightly cover your dish of marshmallows. I used a sheet of wax paper.

When you're ready to cut your marshmallows..just sprinkle a dusting of cornstarch & confectioners sugar on your cutting board....Voila'