Hot Chocolate Caramels

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It's hot chocolate and sweater weather somewhere,

and here at Sugartown Sweets, we are ready for it!

I made Hot Chocolate Caramels just for you!

Well..maybe I did make them for me *wink*!

The chocolate flavor came out a bit subtle in these. I used two packets of cocoa in my recipe. I will use three in my next batch, so that is what I am recommending to you.

Either way, YUM!

To remedy the fact that I didn't take step-by-step photos, I am posting links to my other caramel endeavors.

 It will be caramel photos overload!

Click on the links to see all the yummy fun.

1. Homemade Caramels

2. Chocolate Covered Maraschino Cherry Hearts

3. Peanut Butter Caramels

Now we're ready to make some candy!

Hot Chocolate Caramels Recipe

1 cup salted butter

2 1/4 cups light brown sugar (firmly packed)

3 packets hot cocoa ( i used Swiss Miss dark chocolate sensation)

1 cup light corn syrup

1 14 oz. can sweetened condensed milk

1 teaspoon vanilla extract

Prepare dish (i used an 8 x 8 square pan) by lining with parchment paper. Spray lightly with non-stick spray. Set aside.

Using a straight sided, heavy saucepan (my fave is the 4 quart All-Clad), melt butter over low heat.

Stir in brown sugar and cocoa packets.

Add corn syrup and condensed milk, stirring well.

Clip on thermometer, cut heat to medium and stir constantly till candy thermometer reaches 246 degrees.

Remove from heat and stir in vanilla.

Pour into prepared dish.

Let candy sit till set. I usually don't cut mine until the next day.

The best method I've found to cut these delish candies, is to lightly spray a long, heavy and sharp knife with cooking spray.

With a long, sawing motion, cut caramels into strips, then cut the strips into smaller pieces. 

Wrap candies in wax paper.

Now just try and stop yourself from eating more than you know you should!

Sweet Wishes From

Sugartown Sweets!

Welcoming all comments and new members.

Thanks for stopping by!

Hot Chocolate Marshmallows!

For a truly decadent cup of hot chocolate, how about adding the hot chocolate to the marshmallows instead of the marshmallows to the hot chocolate! Confused? Don't be..these are easy & delicious. 

The perfect pick-me-up while you're cooking that Thanksgiving dinner.   :o) 

Can you stand it!! Hot Chocolate Flavored Marshmallows..

Of course use any flavor hot chocolate you wish..but this dark chocolate is wonderful!

For the bloom. 

Mmm..stirring the slurry base..

I couldn't stop myself. Had a couple of spoonfuls right from the bowl. Yummm!

Hot Chocolate Marshmallow Recipe

 Prepare the bloom

1/2 cold water

2 tablespoons unflavored gelatin

1 packet hot chocolate mix

Stir the gelatin and hot chocolate mix together. Add water and stir to combine. Set aside.

Prepare the base

2 cups sugar

pinch salt

1/2 cup light corn syrup

1/2 cup water 

2 packets hot chocolate mix

Combine ingredients in a heavy bottomed, straight sided saucepan. Stir over medium heat till sugar dissolves. Attach a candy thermometer and continue cooking without stirring till candy reaches soft ball stage (235 degrees). Remove from heat, add bloom and set aside.

Prepare egg whites

In mixer, with whisk attachment, beat two egg whites until stiff peaks form.

Making the Mallows

With mixer on low speed, slowly pour in hot mixture. Switch mixer to high and beat for 10 minutes, adding vanilla half way through. Poor mixture into pan prepared with non-stick spray. Let sit overnight.

When marshmallows are set, turn them out onto a surface prepared with equal parts 10x sugar and cocoa powder.

Lightly spray a knife or pizza wheel  or cookie cutter with non-stick spray and cut mallows. I used a round cookie cutter to get a nice shape for my cocoa mug.

You Will Enjoy These!

Happy Thanksgiving From

Sugartown Sweets!

Thanks for stopping by.

All comments are welcome.