Caramel, Chocolate, and Peppermint Marshmallow Pops

Trevor's boss, Brian, brought into the office Caramel, Chocolate, and Peppermint Marshmallow Pops that his wife, Allison, made for Christmas.  Trevor gave me a bite and I immediately had to make this adorable treat for my co-workers.   

Unfortunately I did not come up with this idea myself :(

These are delicious and so much fun!  I am pretty sure you can make this treat for every holiday!  Perhaps crushed pastel M&M's for Easter, Red Hots for Valentines' Day, or just sprinkles for fun!

I used saran wrap, green twine, and disposable cocktail stirrers to wrap these pops into a portable present.  I was in a hurry and found all of these items in the Hardware store.  However, I would normally recommend Lollipop sticks, candy wrapper, and ribbon, which is what Allison used and her Marshmallow Pops looked professional!

Also, I made my own caramel sauce (so easy!), however you can also melt caramel squares over low heat instead.

Love, Love, Love these pops!

 Stick the cocktail stirrers (or if you can find them: Lollipop sticks) into the marshmallows.

Dip the marshmallows into the caramel.  My caramel was a little too hot, so it did not stick very well to the marshmallows.  Cool your caramel until very thick!

Let cool for about 30 minutes or flash freeze (5 minutes) in the freezer.

Dip caramel marshmallows in melted semisweet chocolate and then dip in crush peppermint candy.  Flash freeze for 5 minutes.

Wrap treats in squares of Saran Wrap and tie with a cute piece of string, ribbon, or in my case twine :)

Caramel, Chocolate, and Peppermint Marshmallow Pops

Makes 24 Marshmallow Pops

Ingredients:

24 Marshmallows

Caramel (see recipe below)

1 Cup Semisweet Chocolate Chips

10 Peppermint Candy Canes crushed

Lollipop Sticks (or disposable cocktail stirrers)

Plastic Candy Wrap (or Saran Squares)

Ribbon (or twine)

Parchment Paper

Directions:

Make caramel as noted below and let cool until thick and not too hot (about 20 minutes).  Stick cocktail stirrers into marshmallows.  Dip marshmallows in caramel sauce until completely covered and place on parchment paper.  Let cool until dry for about 30 minutes or flash freeze for 5 minutes in freezer.  Melt chocolate chips over a double boiler until completely melted.  Remove from heat as soon as all the chips have melted.  Dip marshmallows in chocolate and then dip in crushed peppermint candy and place on parchment paper.  Flash freeze for about 5 minutes.  Wrap in candy wrap and tie with a ribbon.  

Caramel

Ingredients:

1 Cup Sugar

6 Tbsp Butter

1/2 Cup Heavy Whipping Cream

Directions:

Place granulated sugar in large sauce pan over medium high heat and constantly stir with a whisk until all of the crystals have dissolved.  Add butter and constantly stir with a whisk until all of the butter has melted.  Remove from heat.  Whisk in cream immediately.  Continue to whisk until very smooth and starting to cool.  Wait 5 minutes and transfer to a glass container.  This can be used for the recipe above or can be kept for use at a later date.  Keeps for about 1 week in fridge.