When I was a kid, my favourite candy to find in my trick-or-treat bag was chocolate covered marshmallows, the one’s that were shaped like ghosts or pumpkins. I still love that combination, which is why I can not believe that I didn’t come up with these Candy Coated Marshmallows sooner!
They’re actually a really easy little confection to make and (in my opinion) taste way better than the one’s from my childhood. And if, like me, you haven’t had much luck using a candy thermometer, good news! This caramel recipe doesn’t use one, as it’s made in the microwave.
Warning! Warning! Warning! Although the caramel is made in the microwave, the sugar still gets lava hot so do not touch the melted sugar. Sugar burns suck (trust me).
I tried applying the chocolate two ways. First, I dipped them in chocolate, creating kind of a sugar bomb (seen on the far left, in the picture above). Then I tried piping the chocolate over the top (seen on the right, in the picture above). I preferred the piping method because the caramel flavour was more pronounced that way, and (believe it or not) it was also faster and easier than dipping… A heads up. If you decide to dip instead of pipe, you will need much more chocolate than I’ve called for in the recipe… I dressed up my marshmallows with sprinkles for Halloween, but feel free to skip them or you could even replace the sprinkles with finely chopped nuts (if nuts aren’t a concern).
What was your favourite treat to score on Halloween?
Candy Coated Marshmallows
Recipe Type: Dessert
Makes: 18 marshmallows
- 18 Marshmallows, regular size (I used Dandies)*
- 3/4 cup Semi-Sweet Chocolate Chips (non-dairy)**
- Sprinkles (optional)
- 18 Toothpicks
- 1/2 cup Granulated Sugar
- 2 tbsp Pure Maple Syrup
- 2 tbsp Water
- 1/4 cup Coconut Milk (full fat), warmed
- 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
- 2 tbsp Coconut Oil
Line a baking sheet with parchment paper.
Insert a toothpick into each marshmallow. Set aside.
In a medium heat proof bowl, stir together the sugar, maple syrup, and water. Microwave for 5-7 minutes (without stirring), until mixture comes to a boil and reaches a medium shade of amber (remove immediately as it will go from perfect to burnt in seconds). Times will vary according to the strength of the microwave (mine took 5 minutes). Use caution when handling the hot sugar mixture.
Stir in the coconut milk, followed by the vanilla and salt and mix until well incorporated. If the caramel seizes up, return the mixture back to the microwave and slowly reheat, stopping to stir every 30 seconds until the sugar melts again.
Whisk in the coconut oil until smooth. If there are some crystallized sugar grits, you can sift them out (or just ignored them like I did).
Immediately dip one marshmallow into the caramel, rotating to evenly coat. Gently tap the toothpick against the side of the bowl to remove excess caramel from the marshmallow. Twist and turn the marshmallow in the air for 30 – 40 seconds to allow the caramel to set. Place on the prepared baking sheet. Repeat with the remaining marshmallows… If the caramel becomes too thick, pop it back into the microwave for a few seconds to rewarm.
Chill in the refrigerator for 1 hour to completely set the caramel.
Fit a piping bag with whatever tip you prefer (I used a Wilton #12).
Melt the chocolate chips (I did this in the microwave), and fill the piping bag. Pipe the chocolate over the tops of the marshmallows followed by a dusting of sprinkles (if using).
Chill the marshmallows in the refrigerator for 30 minutes to set the chocolate.
Serve at room temperature.
*If certain ingredients are a concern, please check the ingredients of your marshmallows. I use Dandies because they are vegan. They also happen to be free from gluten, peanuts, tree nuts, milk, eggs, wheat, fish, shellfish, and corn.
**If certain ingredients are a concern, please check the ingredients of your chocolate chips. Enjoy Life makes chocolate chips that are free from gluten, dairy, peanuts, tree nuts, egg, soy, fish and shellfish.