Homemade Caramels with Marshmallow

For my wedding, which was just a few weeks ago, I was having a hard time deciding what to do for favors. I was thinking about scones, lil mini chocolate ones, then I was thinking about caramel popcorn. Since Danny was figuring out other things, like the honeymoon, I decided to make caramels. Not just some ordinary caramels, but caramel with a layer of marshmallow. One of my bridesmaids Courtney and I went to work 6 days before the wedding.

Caramel Recipe (from the family of Melodie Buyington)

2 1/2 cups light brown sugar

1 cup unsalted butter

1 cup Karo syrup

1 tsp salt

1 tsp pure vanilla extract

1 (small) can sweetened condensed milk

It takes about 15 minutes on the stove, 30 minutes to cool and about 15 to roll and wrap. One batch makes about 60 rolled 1/2 inch square candy pieces.

Melt butter and sugar together over medium heat. Add the Karo syrup, vanilla and salt then slowly stir in the sweetened condensed milk. Continue to stir over medium heat until the mixture reaches soft ball stage on a candy thermometer. Quickly remove caramel off heat and pour onto a buttered sheet pan. Level out and let sit for 20 to 30 minutes until cool enough to touch and handle.

Adding the Marshmallow:

1 jar marshmallow fluff

Take a pastry bag or a zip lock bag (with one small edge cut off), fill with fluff and pipe a narrow line down the width of the caramel. Make sure there is a half inch of caramel before the line of fluff, to ensure you can roll the caramel over the fluff. Roll, then cut the caramel and start the process over again. Wrap the caramels in wax paper for a cute homemade look.