Tuesday, April 19, 2016

Marshmallow Stuffed Nutella Caramels

I have been charmed for quite some time with the Modjeskas candies.

So I go and google the definition of the word and find the name comes from a famed, Polish actress; Madame Helena Modjeska. You can read the story here!

 I had this jar of Nutella in my pantry as my middle grandson does not care for peanut butter..what!? So I wanted to make a Nutella candy for him. I chose caramels and then decided to "stuff" them with marshmallows to make my own version of the classic Modjeskas candies. Yum!
Ingredients needed:
 I am basing this recipe off my Peanut Butter Caramels, swapping the pb with Nutella and adding my favorite marshmallows to the mix!
My two go-tos for candy making. A four-quart heavy bottomed saucepan and digital candy thermometer.
 Spray an 8x8 pan lightly with cooking spray, line with parchment paper and then spray this lightly as well.
Oh..look at that beautiful butter. This is my first time using Kerrygold butter, gold for sure!

Melt butter over low heat, add brown sugar, corn syrup and condensed milk.
Stir in Nutella.
Crank up the heat to medium and attach candy thermometer.
Stir continuously until candy reaches 246 degrees fahrenheit or firm-ball stage. Remove from heat and stir in vanilla.

My plan was to have the marshmallows set in between the layers of caramel.

So as I was stirring the caramels, it struck me that the marshmallows just might float to the top of the candy. New plan. Instead of pouring half the candy into the pan, I poured just enough to cover the bottom of pan and then placed the marshmallows.
I then poured the remaining caramel into the pan and watched the marshmallows rise ever so defiantly to the top. So..I decided to just roll with it. *wink* 
I had to laugh. This looks like just like gravy covered rolls to me. Happy Thanksgiving.
Now how will they taste..?
I just had to wait and see.

I covered my candy simply by laying a sheet of wax paper over pan and let it sit overnight before cutting.
Gently cut through marshmallow stuffed caramels with a long, sharp and lightly oiled knife. I say gently due to the marshmallow on top. 

Now to taste...so yum!!

Mister Zack loved these!

Makes a grandma's heart happy.   :o)
Nutella Caramels

1 1/2 sticks butter (i use salted)
2 1/4 cups light brown sugar
1 14 oz. can sweetened condensed milk
1 cup light corn syrup
1/2 cup Nutella
1 teaspoon vanilla extract
12 SmoreMallow marshmallows

Melt butter over low heat. Stir in brown sugar, condensed milk, corn syrup and Nutella. Bump the heat up to medium and attach candy thermometer to pan. Cook candy stirring constantly until thermometer reaches firm ball stage or 246 degrees fahrenheit. Remove from heat and stir in vanilla.

Pour just enough cooked candy to cover the bottom of pan. Add marshmallows and pour remaining candy.

Cover pan loosely-i lay a sheet of wax paper on top-and let caramels sit on countertop until firm. I let mine sit overnight.

Remove candy from pan. Lightly oil a long sharp knife and cut candy. Wrap in wax paper squares.

Makes 36 pieces if you cut 3 candies from each marshmallow as I did.
Proverbs 16:24 Pleasant words are as an honeycomb, sweet to the soul, and health to the bones.

Have a sweet day, Karen


  1. oh my goodness i have to make me some gravy covered rolls STAT! thanks so much for the thanksgiving treat they look utterly divine! :>D! heehee

    1. Woo hoo Lisa! Yes..I should have made these for April Fools Day! ;)

  2. Oh my goodness, these look too good to be true!