- 25 square caramels
- 1/2 cup canned sweetened condensed milk
- 1/4 cup butter
- 30 large marshmallows
- chopped salted peanuts, sprinkles, tiny M&M’s, etc.
Microwave caramels, milk and butter in a glass bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Le the caramel sauce sit for about 5-10 minutes, to cool slightly.
Insert lollipop stick into 1 marshmallow; dip in caramel sauce. Hold marshmallow pop upright and turn slightly to get the caramel coating as you’d like it. If the caramel sauce drips off too easily, let the sauce cool a little longer. Dip into nuts or sprinkles and even sprinkle more on the sides.
Repeat with remaining marshmallows, sauce and nuts. Let stand 20 min. or until caramel coating is firm.
**For an extra delicious treat, use the Toasted Coconut Marshmallows and cover them in the caramel then top with chopped salted peanuts. WOW!
Holly Simpson says
How far in advance can you make the marshmallow pops before they are too stale? I'd like to make them about 24 hours before I need tgem. Suggestions?
Jessica Williams says
I'd recommend keeping them overnight in a large, closed container- so that you have plenty of room to spread them out. They should do well though! I made a ton and 2 didn't get eaten, so I put them in a large pyrex container…then kind of forgot about them! I found them several days later and they still tasted great!
Dawn says
DELISH!! I forsee making this in my future… and then fully dipping them in chocolate 🙂