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Just the name alone has me drooling. Chocolate…caramel…covered…marshmallows… and sea salt. Say it really slow with me. Your mouth is watering, isn’t it?
I wanted to make something fun for the kids (okay, and me and my husband, too) for Valentine’s Day. We’re out of our strict detox phase, but I didn’t want something with a ton of gluten. I picked my battle and sugar definitely won over the gluten.
But, these are a healthier version, yes, sirree. Because my marshmallows are GMO, and gluten free, plus they’re vegan. I found this awesome brand at our local co-op called Dandies or you can snag them from our affiliate partner Amazon Dandies Air-puffed Vanilla Marshmallows.
I do want to make a batch of homemade marshmallows, but there was just too much going on this week. I’m slowly learning I can’t do everything I want, and for something we only have occasionally, I’d rather invest my time making homemade versions of things we eat daily.
Now, the caramel sauce is amazingly easy, frugal, and oh so yummy. I mean eat it with a spoon, lick-your-finger, clap your hands good.
Take a can of sweetened condensed milk and pour it into a wide mouthed Mason jar. Put a lid and band on it. Fill your slow-cooker with water to just above the line of the milk on the outside of the jar. Cook on low for about 4 to 5 hours. Done!
You’ll only use some of it for the marshmallows, the rest is for coffee, over ice cream, frozen yogurt, or like I said, by the spoonful. You pick.
The chocolate sauce is super duper easy. I’m big on GMO free products, and again, my co-op carries these GMO, dairy, and gluten free chocolate chips, but if you don’t have a co-op or store nearby, our affiliate partner Amazon has the same brand of these Chocolate Chips here. You melt 1 cup of the chips with 1 Tablespoon of coconut oil and viola, healthy chocolate dipping sauce.
Try not to inhale all of these in one sitting. Or just make a double batch. 🙂
1 bag of marshmallows or homemade (GMO free or organic)
1 small can of sweetened condensed milk
1 cup semi-sweet chocolate chips (GMO free)
1`Tablespoon coconut oil
Pink Himalayian Sea Salt
Empty sweetened condensed milk into a wide mouth Mason jar. Put on lid and band and place in slow cooker. Fill with water to just above the line of the milk on the jar. Cook on low for 4 to 5 hours until milk has darkened and thickened.
Dip marshmallows into the sauce. You can either use a toothpick or use a fork. Scrape the excess sauce off on the lip of the jar with the bottom of the fork. Put on waxed paper. Place in the freezer for 30 minutes.
Melt chocolate chips over a double broiler or in the microwave just until shiny. Stir until just combined. Add coconut oil. The heat from the chocolate chips will melt the oil. Before chocolate sauce cools, quickly dip caramel covered marshmallows in the chocolate. Sprinkle with sea salt.
Place in the freezer for 20 minutes or the fridge for an hour. Try not to inhale entire pan in one sitting.
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.