Caramel Marshmallow Dip Recipes

CARAMEL MARSHMALLOW TREATS

Steps:

• Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla., Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set.

CARAMEL-MARSHMALLOW DIP

Steps:

• In medium bowl, blend cream cheese and marshmellow creme until smooth.
• Thoroughly blend in caramel topping.
• Cover: refrigerate until serving time.
• Use as a dip for fresh fruit; especially apples!

MARSHMALLOW DIP FOR APPLE SLICES

Steps:

• Beat cream cheese, marshmallow creme, vanilla extract, and cinnamon together in a bowl until smooth. Cover bowl with plastic wrap and chill until cold.

CARAMEL-DIPPED MARSHMALLOWS

Steps:

• Fill a glass with ice water and set aside. Line a cookie sheet with waxed paper and sprinkle it generously with confectioners' sugar; set aside.
• Combine the brown sugar, sorghum and butter in a saucepan over medium. Heat until the butter and sugar melt, 3 to 5 minutes. Add the condensed milk and bring to a simmer; cook for about 1 minute. Lower the heat and continue to cook, stirring constantly, until the mixture registers 240 degrees F on a candy thermometer or until a soft ball forms when a spoonful of the caramel is dropped into the glass of ice water, 15 to 20 minutes. Let stand for 5 minutes.
• Skewer the marshmallows and dip them in the caramel so that the sides are covered but the tops are not. Place on the prepared cookie sheet to cool. Before the caramel sets, sprinkle the dipped sides with a little flaky sea salt.
• Serve immediately or wrap each candy in waxed paper to enjoy at a later time--if it's really humid where you are, they won't hold up for long!