Drink Up: Salted Caramel Hot Chocolate with Homemade Salted Caramel Marshmallows

After the Nutella marshmallows recipe, which looked to be a hit, I promised I’d share a homemade hot chocolate recipe soon… and this is it.

But to make things a little bit more interesting, I’m also sneaking in a second marshmallow recipe that I’m pretty sure you’re going to love. This new one is my fave marshmallow recipe so far…I’ve been eating them like candy. AND a homemade caramel recipe. Holy crap, that may be too many recipes for one most. But oh well! Doing it anyway. Let’s do this…

Who’s ready for some homemade salted caramel hot chocolate?

Chocolate Caramel Hot Chocolate Recipe (makes 2 servings)

• 1 1/2 cup of milk
• 1/2 cup of heavy cream
• 3 tablespoons of homemade caramel sauce (recipe below)
• 1 chocolate candy bar
• 1 teaspoon of vanilla
• candy thermometer

Directions:
1) Whisk the milk and cream together in a sauce pan and let it come to a simmer.
2) Once the milk mixture is warm, add and the caramel, chocolate, and vanilla.
3) Turn the heat to medium and whisk until the chocolate has dissolved.
4) Pour and enjoy.

Homemade Caramel Sauce Recipe (makes 1.5 cups)

• 1 cup of sugar
• 1/2 cup of brown sugar
• 2 tablespoons of unsalted butter
• 1 cup of heavy cream

Directions:
1) Heat both sugars over the stovetop in a medium saucepan on medium heat until you have a thick paste (about 8 minutes).
2) Then add the butter and whisk together
3) Once the butter is combined whisk in a steady flow of cream.
4) Once everything is combined allow the caramel to reach 250 degrees while whisking continuously.
5) Next, pour the caramel through a strainer and store in an air tight container.

Caramel Marshmallows Recipe (makes one 9×13 pan)

• 3 packs unflavored gelatin
• 3/4 + 1/2 cup water
• 3/4 cup light corn syrup
• 1 cup powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon of vanilla
• 4 tablespoons of homemade caramel sauce (recipe above)
• candy thermometer

Directions:
1) First, lay out parchment paper over a 9×13 pan and dust extensively with powdered sugar. They will be sticky.
2) Pour the three packs of gelatin into 1/2 cup of water and let sit for about ten minutes.
3) While you wait for the gelatin go ahead and add the rest of the water, corn syrup , salt, sugar to a medium saucepan. Bring to a boil and allow the candy thermometer to reach 240 degrees.
4) Next, in your mixing bowl combine the gelatin and slowly add the sugar stovetop mixture. Be careful it will be very hot.
5) Beat in the mixer for roughly 8 minutes.
6) Now you can add flavor to the marshmallows by adding in your vanilla. Then add in the caramel and beat until smooth about 1 minute.
7) Work quickly and pour the marshmallow mixture into the pan and use a spatula sprayed with grease to smooth it out.
8) Let it sit for about six hours or overnight. Dust with powdered sugar and cut as desired (or use cookie cutters).

Recipe Anissa Saxton
Styling and photography Brittni Mehlhoff

Think you’ll give this hot chocolate recipe a try?