SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caramallow Candy Bars

Makes: 32 servings Yield: 32 candy bars
Prep 30 mins Cook 11 mins Cool 20 mins Chill 1 hr Stand 30 mins
Caramallow Candy Bars
Ingredients
  • 1/2  cup  granulated sugar
  • 1/4  cup  butter
  • 1/4  cup  half-and-half or light cream
  • 2  cups  sifted powdered sugar
  • 1  cup  tiny marshmallows
  • 1/4  cup  semisweet chocolate pieces
  • 1 1/2  cups  vanilla caramels (about 34)
  • 2  tablespoons  butter
  • 1  tablespoon  milk
  • 1 1/2  pounds  dipping chocolate or confectioners coating
Directions

1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. In a heavy 2-quart saucepan combine sugar, the 1/4 cup butter, and cream. Cook over medium heat to boiling, stirring constantly to dissolve sugar. This should take about 8 minutes.

3. Cook over medium heat, stirring occasionally, for 3 minutes. Mixture should boil at a moderate, steady rate over entire surface. Remove pan from heat. Add powdered sugar, marshmallows, and chocolate pieces; stir until well combined and chocolate is melted. Pour mixture into prepared pan. Cool 20 minutes.

4. Meanwhile, in a heavy 1-1/2-quart saucepan combine caramels, the 2 tablespoons butter, and milk. Cook over low heat, stirring occasionally, until caramels are melted. Pour caramel mixture over chocolate layer in baking pan. Chill about 1 hour or until firm. When firm, use foil to lift candy out of pan. Invert candy so chocolate layer is on top. Cut into 2x1-inch rectangles.

5. Melt dipping chocolate or confectioners coating. Dip rectangles, one at a time, into melted chocolate. Let excess chocolate drip off rectangles. Place on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 32 candy bars.

From the Test Kitchen
  • Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.
Nutrition Facts (Caramallow Candy Bars)
  • Servings Per Recipe 32,
  • cal. (kcal) 234,
  • Fat, total (g) 12,
  • chol. (mg) 7,
  • sat. fat (g) 8,
  • carb. (g) 33,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • sodium (mg) 53,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe