Salted Caramel S’mores
(PSST. Right now we’re having a special on packages of bulk Sea Salt Caramels and our new Coco Corn; so if you want to make some caramel s’mores, now is the time to stock up!)
A lot of folks, when they hear what I do for a living, automatically assume that I eat candy all day every day. And they’re wrong. (I’m a human mammal and need to eat green stuff too, guys.)
It is, however, truthful that I spend a lot of time thinking about, reading up on, and taste-testing sweets and candy. And not always for work, either; sometimes just for funzies. It’s candy, guys! It’s SUPPOSED to be fun!
So when I found myself wondering what to make as a little summer treat for myself, s’mores were a natural fit. But since our whole deal is making treats that are really worth, you know, treating yourself with, why not up the ante a little?
So: salted caramel S’mores.
I don’t know about y’all, but campfires aren’t super-easy to come by around these parts. I do, however, have a broiler, which does the trick pretty neatly.
Since I was only making s’mores for
one six, I used a little roasting pan and did three at a time. Keeping the drawer cracked a touch allowed me to keep an eye on the goods and rotate the pan halfway through. You don’t want to sleep on these fellas! The graham crackers closest to the heat tend to burn, so you don’t want to walk away.
Even so, mine got a little extra toasty.
But you know who has two thumbs and doesn’t mind slightly burned graham crackers? This guy.
If you do mind ’em, they’re easy to trim with a paring knife.
What a thing of beauty. Perfectly puddled, melty, squishy caramels, and OH MAN LOOK AT THOSE MALLOWS THO. Campfire, you may have met your match.
I’ll be honest, I was a little stymied when I was trying to figure out how to assemble the first one. Chocolate under marshmallow? Should I have put the chocolate on first, and then the caramel?
The nice thing about putting the chocolate right on top of the caramel is that it warms right up into that perfect melty consistency. You will want to work quickly, to make sure the mallows stay nice and smooshy too. Your fleetness of fingers will be rewarded.
This “recipe” can, of course, be doubled (or tripled, quintupled, whatever you like) – and made ahead of time, if you like. You can just pop the assembled s’mores into a warm oven 5-7 minutes before serving.
(Convinced? Check out the Summer S’more ‘n Sundae Bundle and make this summer the gooiest ever!)
SALTED CARAMEL S’MORES
Makes 6 S’mores
6 graham crackers, broken in half
6 Liddabit Sweets Sea Salt Caramels, unwrapped
1 bar good quality chocolate (I love Scharffen Berger’s 41% Milk, personally)
1. Preheat your broiler to High. Line a small (9″ x 13″) baking sheet with tin foil and break the chocolate bar into pieces.
2. Arrange six graham halves on the sheet and top three with caramels, and three with marshmallows
3. Place in the broiler, with the drawer cracked, for 3-5 minutes, monitoring closely and rotating once to evenly distribute the toastiness.
4. Once the caramel is melted and the marshmallows are golden brown, remove the pan and allow to cool for ~30 seconds.
5. Carefully place a piece of chocolate on the melted caramel, and top with the marshmallow and second graham. Repeat the process for the rest of the ingredients.
And finally, the most important step:
6. GROMPH AND ENJOY THE HECK OUT OF YOURSELF.