Description
A simple, gluten-free, nut-free caramel-covered marshmallow treat just in time for back-to-school!
Ingredients
- ½ cups Butter (not Margarine)
- 1-½ cup Brown Sugar
- ½ cups Whipping (heavy) Cream
- 34 whole Marshmallows
- 5 cups Crisp Rice Cereal
- ½ cups Milk Or Dark Chocolate Melting Wafers
- ½ cups White Chocolate Melting Wafers
Preparation
Line a baking sheet with parchment paper and set it aside.
Over medium-high heat, melt butter and brown sugar. Whisk together to combine. Bring mixture to a boil and boil for 2 minutes. While constantly whisking, pour cream in a steady stream. Return te caramel to a boil and boil for 2–3 minutes or until it coats the back of a spoon. Remove the pot from the heat and let it cool for 2 minutes to thicken slightly.
Insert a lollipop stick into each marshmallow. Dip marshmallow into the caramel and swirl to coat on all sides. Let any excess drip off pack into the pot. Immediately roll the caramel-covered marshmallow in the rice cereal. Place the marshmallows on the parchment-lined baking sheet. Once completed, refrigerate marshmallow pops for 30 minutes.
Add milk/dark chocolate to a microwave safe dish. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted. Drizzle chocolate over each marshmallow pop. Repeat with the white chocolate.
