The other evening we made Chocolate-Marshmallow-Whiskey-Vanilla Caramel-Sea Salt Bark. And friends, it was every bit as good as it sounds.
Caramel was a bit of a reach for me, it has been a good many years since I was home helping Mom make caramel at Christmas time. But after looking at the caramels available for purchase, made from nothing but corn syrup and artificial flavor, I decided to make my own. The part different about this time was that Mom owns a candy thermometer, which would make it infinitely easier. I did the ‘drop a dollop in a glass of ice water and taste how hard it was’ every few minutes. But I am pretty sure that a candy thermometer would drastically reduce the burns and the hassle.
This is a picture from where I found most of the recipe, the picture from my point-and-shoot isn’t nearly as drool-inducing.
But on to business, here’s the recipe with various ingredient notes
Chocolate Whiskey Marshmallow Vanilla Caramel Sea Salt Bark1 1/2 cups semisweet chocolate (I use Enjoy Life chocolate chips…no wierd ingredients…cheapest price I can find is at Target.)
Gently melt half of the chocolate and spread in a greased 8×8 or 9×9 pan, put in freezer to harden
Melt together and spread over the chocolate layer and return pan to freezer.2 cups marshmallows (I used regular ole marshmallows…next time I hoping to make my own so there isn’t corn syrup in them, and so my sister-in-law can try it) 1 T Whiskey (we used Jack Daniels Honey Whiskey) 1 T butter
Next comes a layer of Honey Vanilla Caramel (recipe below)
Then top it with the other half of the chocolate, melted. Sprinkled sea salt across the top before putting it back in the freezer. After it hardens, store in the refridgerator. At room temperature the chocolate tends to melt in your hand before you can eat it.
Consider yourself warned about it’s addictiveness.
Honey Vanilla Caramel
Caramelize, stirring, in a pot:3/4 cup sugar (I used wholesome sweetners evaporated cane juice) 1/4 cup honey 1 T vanilla
When it is bubbly, add:1/4 c butter 1/2 c cream (I only had whole milk, that worked fine)
Continue bubbling it until it reaches 244 degrees, or soft and chewy when cooled. (I’ve only been told this is the right temp, as I don’t have a thermometer.)
Let it cool for a couple minutes before pouring over the marshmallow layer.