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Chocolate-Dipped Caramallows

Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for the Chocolate-Dipped Caramallows.

  • Yield: Makes about 70 pieces
Chocolate-Dipped Caramallows

Source: Martha Stewart Living, December 2008


For Finishing Candies

  • Vegetable oil, cooking spray
  • 4 cups heavy cream
  • 4 cups sugar
  • 2 cups light corn syrup
  • 6 ounces (1 1/2 sticks) unsalted butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon pure vanilla extract
  • 2 1/2 teaspoons unflavored gelatin (one 1/4 ounce envelope)
  • 1/3 cup plus 1/4 cup cold water
  • 1 cup sugar
  • Salt
  • Tempered Chocolate
  • White nonpareils, for sprinkling


  1. Make first caramel layer: Coat a rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, then coat parchment with spray.

  2. Place 2 cups cream, 2 cups sugar, 1 cup corn syrup, and 6 tablespoons butter in a large pot. Bring to a boil, stirring until sugar dissolves and butter melts, about 5 minutes. Cook over medium heat, stirring often, until mixture registers 245 degrees on a candy thermometer, about 20 minutes. Remove pot from heat, and stir in 3/4 teaspoon salt and 1/2 teaspoon vanilla. Pour into prepared pan without scraping bottom of pot. Let stand.

  3. Make the marshmallow layer: Sprinkle gelatin over 1/3 cup water in a mixer bowl, and let soften, about 5 minutes.

  4. Mix sugar and remaining cup water in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture registers 238 degrees on a candy thermometer, about 10 minutes. (You may have to tilt pan to get an accurate read.) Remove pan from heat, and whisk sugar syrup and a pinch of salt into gelatin. Pour into a mixer bowl, and whisk on medium-high until cool and thick, about 10 minutes. Spread marshmallow evenly over caramel to cover, and let stand for 30 minutes.

  5. Prepare second caramel layer with remaining ingredients as in step 2. Pour over marshmallow layer, covering entire surface, and let stand, uncovered, until set, about 8 hours.

  6. Using a 1 1/4-inch round cutter, cut out 70 rounds. Using a fork, dunk each round in chocolate (pictured, page 228). Scrape bottom of fork against edge of bowl to remove excess, and place dipped candies on a parchment-lined baking sheet. Sprinkle nonpareils on top, and let stand until set. Caramallows will keep, covered and refrigerated, for up to 5 days.

Cook's Note

These indulgent treats include two caramel layers, and each layer must be made separately at different times. Start the second one after the marshmallow layer has set on top of the caramel.

Reviews (12)

  • LHMinMN 13 Dec, 2013

    These are divine! But I did learn a few things: The c/m/c layers are soft and gooey, so I cut them out and froze them before dipping in the chocolate so the layers didn't melt/slide apart; the parchment overhang on all sides is meant to provide a barrier for the top layer of caramel (I used a regular cookie sheet, not a restaurant-style deep one, and only did a parchment overhang in one direction); and if you accidentally buy semi-sweet chocolate for dipping, they will still be delicious : )

  • OrpheusAscending 15 Dec, 2012

    Like others who have commented before, I had problems. Having made a similar caramel with another recipe on this site (for cake filling no less...), I learned to stop cooking it when it hits about 230 or so. A good way to check is run the candy thermometer under cold water. It's a good indication what the set product will be like. However, where I ran into problems was the final caramel layer -- it melted somewhat. Will let caramel cool just a bit before pouring next time. Otherwise, AOK!

  • natalieburl 13 Dec, 2010

    I had similar problems with the recipe
    1) no size given for the pan which affects the thickness
    2) temperature seems high - 1st layer was like toffee and broke when I cut it and the 2nd layer of caramel was soft and melted the marshmellow so that it had some exposed areas.
    3) the size of cutter is a little unusual - wilton's round is 1 1/2 inches and a biscuit cutting round set that I have with a handle was about 1 1/2 inches also.
    Tasted good. Any suggestions from MS Living?

  • macias123 8 Dec, 2010

    I'm on a time crunch, has anyone ever made these with store bought caramel candies and Marshmallow fluff/ or Jet-Puffed marshmallow cream?

  • whiteraven_31 23 Dec, 2008

    I absolutely loved these. My grandmother used to make something similar, and these tasted even better! I have used this caramel recipe before, and reduced the temperature by about 4 degrees which helped - I was able to cut it with no problem. I accidently cooked the syrup for the marshmallows a couple of degrees hotter (wasn't paying attention), and they were fine. The outside pieces did not have layers that were as well defined, but the rest were great. I used two 9 by 13 pans and they seemed to be about the right size.

  • robsonpdx 22 Dec, 2008

    I was so excited to make these! I followed the directions exactly and everything seemed to be going well. The marshmallow melted once the top caramel layer was added. The mixture is hard as cement and I am unable to cut out the shapes...and if I were able to I would be afraid someone might break their teeth on them! What a disappointment and waste of resources.

  • electrac 22 Dec, 2008

    I had the same problem as all of you. I too followed the directions to the letter and when I poured the second layer of caramel on it destroyed the marshmallow layer. It was also much to hard to cut. I had to throw it all out which was disappointing as I was going to use it for gifts. I wish Martha would let us know where the recipe went wrong.

  • softbakedclassic 20 Dec, 2008

    I tried this recipe and the first layer of caramel came out well (physically). The marshmallow was fantastic! But when it came time to do the top layer of caramel, it sunk into the marshmallow. And I tasted the caramel. It was nothing at all like caramel! I don't know what I did wrong, but I would not recommend this recipe.

  • maryr123 18 Dec, 2008

    What a mess. I make marshmallows and caramels for my own business. I thought this would be a nice addition to my product line.

    The bottom layer was very hard, the top layer of caramel melted through the marshmallow layer, so I ended up with a sheet of caramelly marshmallow as a top layer.

    Finally, a clarification on the size of sheet would be extremely helpful - is this a half-sheet, quarter-sheet? Baking sheets vary significantly in size.

    Really disappointing recipe.

  • AlyssaM 14 Dec, 2008

    I had no problem with the caramel -- I took it off exactly at 245 and poured immediately so it didn't keep cooking in the pan. I have no idea why my caramel worked. My marshmallow layer, however -- a mess. I couldn't get it right. Once was burned, and my second batch was too soft and smushed into the caramel layers. I still used it and they taste delicious, but there aren't definite layers in mine.

  • AlisonT 14 Dec, 2008

    I had the same exact problem - and I have made caramel many times before. I made the entire recipe to the letter and then had to trash the whole thing at the end. The bottom layer was too hard to cut through, even with a knife. Has anyone made this recipe successfully? If so, did you alter the recipe at all? Maybe cooking the bottom caramel layer for a shorter amount of time?

  • eggplantlady 7 Dec, 2008

    I planned to spend today making these terrific looking treats when lo and behold, my first batch of caramel (which I have successfully made in the past, using different recipes) had a tough, sticky texture. After it rested for a while, it was much too hard to cut easily, and still too sticky to be eaten enjoyably. I GAVE UP! I don't know what went wrong as I followed the directions to a 'T'. Any ideas out there?

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