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Salted Caramel Hot Chocolate Sticks

December 11, 2013 by Kayley 45 Comments

salted caramel hot chocolate stick

Today I’ve got #4 on my list of edible gifts this month.

Did you see this post last week? Well, I’ve brought you another variation on hot chocolate stir sticks this week.

Salted Caramel Hot Chocolate Sticks!

salted caramel hot chocolate stick 8

If peppermint is not your thing, give these sticks a try. I mean, who doesn’t like salted caramel? Β The ganache makes the hot chocolate base, the caramel melts into the chocolate, and the marshmallow foams and melts making a frothy mallow topping. These really are SO much fun at holiday parties! I like to have several kinds of hot chocolate sticks set out so that guests can choose the kind of hot chocolate they want, pop it in an empty mug and pour hot milk over it, stirring until it melts into a fabulous cup of cocoa.

salted caramel hot chocolate stick 1

Wrap these up in clear treat bags tied with twine or ribbon for a great gift! I know I will be giving these out this year!

Since the assembly process can seem a little daunting, I put together a little tutorial for you on how to do it:

salted caramel hot chocolate stick 3

Dust your work surface with a mixture of 1/2 cornstarch 1/2 powdered sugar, as well as a sharp knife. Invert your pan of marshmallows out onto the surface. Slice the marshmallows into 1 1/2″ wide strips. Then slice the strips into squares.

salted caramel hot chocolate stick 4

Skewer the marshmallows on wooden sticks so that about 1/2″ of the skewer sticks through the bottom of the marshmallow. Invert your pan of caramel onto a piece of parchment paper.

salted caramel hot chocolate stick 5

Cut off the ends of your caramel so that the sides are straight up and down. Place a marshmallow on top of the caramel to gauge how wide to cut your strips of caramel. Cut the caramel into strips with a sharp knife.

salted caramel hot chocolate stick 6

Cut the caramel strips into squares(they should be the same size as your marshmallows). Skewer the caramel onto the marshmallow stick. There should still be a small amount of stick poking through.

salted caramel hot chocolate stick 7

Invert your pan of ganache onto a piece of parchment. Line up your marshmallow caramel skewers, pressing the tip of the skewer into the ganache. Slice of the ends of the ganache with a hot knife so that the sides are even. Still using a hot knife, slice down the sides of each skewer, separating each cube from the block. Pat coarse salt onto the caramel and keep refrigerated.

To make the hot chocolate:

Fill a mug 3/4 full of steaming hot milk. Place the hot chocolate stick in the milk and allow to sit for a minute or two. Stir well.

salted caramel hot chocolate stick header

Salted Caramel Hot Chocolate Sticks
 
Print
Makes 1 9x13 pan of marshmallows. For Super tall marshmallows, pour the marshmallow into an 8x8 pan instead of a 9x13.
Serves: Makes 20-30 marshmallows
Ingredients
  • Nonstick Cooking Spray
  • 1 C. Cold Water, divided
  • 3 -1/4 oz. packets Unflavored Gelatin(3/4 oz. total or 3 packages at .25 oz. each)
  • 2 C. Sugar
  • ⅔ C. Light Corn Syrup
  • ¼ t. Salt
  • 2 t. Vanilla Extract
  • ½ C. Powdered Sugar
  • ½ C. Cornstarch
Instructions
  1. Line 13x9x2-inch or 8x8 inch metal baking pan with foil.
  2. Coat foil lightly with nonstick spray.
  3. Pour ½ cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
  4. Combine 2 cups sugar, corn syrup, salt, and remaining ½ cup cold water in heavy medium saucepan.
  5. Stir over medium/low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.
  6. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240Β°F, about 8 minutes.
  7. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes.
  8. Add vanilla and beat to blend, about 30 seconds longer.
  9. Scrape the marshmallow mixture into prepared pan.
  10. Smooth top with wet spatula(I use my fingers, dipped in a little water). Let stand uncovered at room temperature until firm, about 4 hours.
  11. Stir cornstarch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches.
  12. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray.
  13. Cut marshmallows into squares. I cut them into squares that are about 1½"x1½".
  14. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
  15. Store the marshmallows in an air-tight container.
3.2.2925

Click here to go to my recipe for Microwave caramel and click here for my recipe for Chocolate Ganache.

You Might Also Like:

  • Salted Caramel Apple Hand Pies
  • Peppermint Marshmallow Chocolate Brownies
  • Mint Chocolate Mousse Cookies & Cream Parfaits

Filed Under: Beverages, Chocolate, Desserts, Edible Gifts, Holidays, Seasonal/Winter Tagged With: caramel, chocolate, gift, holiday, hot, marshmallow, milk, present, salted, stick, stir, vanilla, winter

« Caramel Dipped Pears
Peppermint Marshmallow Chocolate Brownies »

Comments

  1. Stephanie McCabe says

    December 11, 2013 at 11:03 PM

    Ok… Just tried these. A..ma..zing. Seriously soo good. πŸ™‚

    Reply
    • Kayley says

      December 12, 2013 at 12:49 AM

      I’m so glad you liked them!

      Reply
  2. Susie McCabe says

    December 12, 2013 at 8:22 AM

    Stephanie, Lauren and I shared a large mug of that delicious hot chocolate. It was
    the best I’ve ever had–honest!!!

    Reply
    • Kayley says

      December 13, 2013 at 3:52 AM

      I’m so happy you all liked it!! Thanks for letting me know!

      Reply
  3. Dina says

    December 13, 2013 at 2:37 PM

    i would love this for my cocoa!

    Reply
  4. Eryn says

    December 16, 2013 at 8:12 PM

    Hmmm… I can’t get the gelatin to absorb in that much water. I end up with a nicely absorbed blob on the bottom with a lot of powder of the top. And ideas? 3.25 oz of gelatin (aka 13 packets), right?

    Reply
    • Eryn says

      December 16, 2013 at 8:47 PM

      … and I figured it out! Thanks!

      Reply
    • Kayley says

      December 16, 2013 at 8:50 PM

      Eryn, oh no! It’s actually 3 1/4 oz packets of gelatin per recipe, or 3/4 oz. total(.25 oz per packet). I can see how that could have been confusing, though. I just edited the recipe and tried to make it super clear. Hopefully it is easier to understand now! πŸ™‚

      Reply
    • Kayley says

      December 16, 2013 at 8:54 PM

      Hopefully you can shake off the gelatin that didn’t absorb and re-use it! If you don’t have a scale, you need 2 1/4 t. of gelatin to weigh .25 of an ounce, or 2 T. + 3/4 t. gelatin for 1 recipe of marshmallows. Hope that helps!

      Reply
  5. Kaitlin says

    August 13, 2014 at 2:42 AM

    This looks great! I may have missed something in the post, but did you buy the salted caramel or make it yourself?

    Reply
    • Kayley says

      August 21, 2014 at 10:43 PM

      Thanks Kaitlin! I made the caramel, there is a link for the recipe right at the bottom of the recipe =)

      Reply
  6. Liz says

    December 1, 2014 at 4:40 PM

    How long and how can these be stored? Thanks!

    Reply
    • Kayley says

      December 1, 2014 at 5:20 PM

      I would wrap them up individually in plastic wrap and store them in the fridge. They should store for at least 2 weeks πŸ™‚

      Reply
  7. Tracy says

    December 9, 2014 at 11:06 PM

    Hi, can you tell me what size pan to use for the caramel? Thanks! Can’t wait to make these!

    Reply
  8. Emmy says

    December 10, 2014 at 8:45 PM

    Do you have a substitute for corn syrup in the caramel recipe used for these sticks? Thanks.

    Reply
    • Kayley says

      December 17, 2014 at 1:14 AM

      Hi Emmy, I don’t, but I’m sure there are other recipes out there that don’t use corn syrup. Happy Holidays!

      Reply
  9. Tiffany says

    December 14, 2014 at 3:13 AM

    Hiya! Can you tell me approximately how many pops a 9×13 pan of each of these pieces makes? The marshmallow recipe says 20-30 squares, but I’m trying to figure out if I need to be doubling my recipe to make enough for 24. Thanks!

    Reply
    • Tiffany says

      December 14, 2014 at 3:28 AM

      And another quick question! Your ganache recipe appears to fill up an 8×8 pan, not a 9×13. Do you double it?

      Reply
    • Kayley says

      December 14, 2014 at 5:35 PM

      Hi Tiffany! How many pops you get really just depends on how big you cut the squares. You would want to double the ganache recipe for 24 squares. Doubling the marshmallow recipe really just depends on if you want the marshmallows to be tall or not. If you want the marshmallows to be super tall, double the recipe and set it in a 9×13 pan.

      Reply
  10. Sarah says

    December 17, 2014 at 8:48 PM

    Forgive my ignorance, but I’m trying to make these today and am wondering what size dish I should let the caramel cool in, and for how long? Thanks!

    Reply
    • Kayley says

      December 17, 2014 at 9:24 PM

      Hi Sarah! I let it cool in a parchment lined 9×13 pan until firm and set, about a few hours. =)

      Reply
  11. Chris says

    December 19, 2014 at 2:07 PM

    Ok, I have shared this recipe with a few friends because it is SO good! This is a MUCH better marshmallow recipe than I tried last year, planning to whip these suckers up with some Baileys next attempt. The ganache makes a delicious hot cocoa base and the marshmallows sweeten it just enough for the kids. For the adults, the soft caramel that melts is much better than the powdered mix I made last year that coated my entire kitchen with caramel dust. πŸ™‚ Thank you for the inspiration!

    Reply
  12. Katie says

    December 21, 2014 at 1:06 AM

    I saw this question previously posted but didn’t see an answer. The recipe for the ganache is for an 8×8 pan. Do you use a 9×13 pan to have the same size as the caramel and marshmallows? And if so, do you need to adjust the amount of the recipe (i.e. double it)? Thanks!

    Reply
  13. Gypsie says

    November 9, 2015 at 1:34 AM

    Thank you for the Hot Chocolate recipes, can’t wait to make them for Christmas! I think I might have to make them and test them all beforehand πŸ™‚

    Reply
    • Kayley says

      November 11, 2015 at 7:19 AM

      You’re welcome! Hope you like them πŸ˜‰

      Reply
  14. Debbie How says

    November 16, 2015 at 9:14 PM

    Hello: Do you have the recipe for the marshmallows? These look really good and I’d like to make them. Thanks so much.

    Reply
  15. DIEM says

    December 9, 2015 at 11:42 PM

    Gelatin is not vegan

    Reply
  16. Brooke says

    December 13, 2015 at 9:54 PM

    Looks amazing! When you made your ganache from the posted recipe, did you use an 8×8 pan or a 9×13 pan?

    Reply
    • Kayley says

      December 15, 2015 at 1:07 AM

      Thanks Brooke! an 8×8 pan will give you a thicker layer of ganache, which is what I did for the sticks =)

      Reply
  17. Eden Passante says

    September 14, 2016 at 2:58 PM

    This looks amazing! I love how you made the marshmallows from scratch! Yummy!!

    Reply
  18. Grace says

    November 25, 2016 at 3:43 PM

    Can I use the caramel recipe you have posted on the stove rather than using a microwave?

    Reply
    • Kayley says

      November 25, 2016 at 4:20 PM

      I would imagine it would work fine πŸ™‚

      Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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