I have had my eye on a recipe in Martha Stewart’s Living magazine called Chocolate Dipped Caramallows. Marshall saw the recipe and it reminded him of his favorite See’s chocolate which has caramel on the bottom with marshmallow on the top, then dipped in chocolate.
So after church today, I decided to give it a whirl. I followed the recipe to the letter. It didn’t seem quite right to me from what I recalled making caramel before, but I figured I would wait and see what happened. When we poured it in the pan, the caramel immediately ran underneath the paper. I tried not to panic and figured it would start setting up within a short time. The recipe did not indicate that I needed to wait at all, so I continued on making the marshmallow layer. It turned out beautiful! But as soon as I tried to spread it on top of the caramel layer, I had a disaster. The marshmallow layer was sinking into the caramel layer and making a huge mess. There was no way to spread it on top of the caramel layer. Very frustrating!!
So, after venting a little, I decided I still wanted to try making caramels today. I got on the internet and found a recipe by Jacques Pepin. He said it was foolproof and it sounded like the traditional type of caramel recipe I had seen in the past. It required cooking the caramel to a higher temperature, then adding the cream and bringing it back to soft ball stage. This recipe seemed to go along very nicely and much more as expected. When I was done, the caramel was already a beautiful golden color and was setting up. So it is cooling in the pan but I feel very good about this so far.