Place marshmallows in a medium microwave-safe bowl; set aside. Line a 15x10x1-inch baking sheet with wax paper; set aside.
What makes this our best-yet candy recipe? The brown butter. It brings out all of the caramely-nutty flavors that you love in a salted nut roll.
Servings and Ingredients
|¼ c. Hy-Vee unsalted butter|
|½ (10-oz.) bag Hy-Vee miniature marshmallows, about 2 c.|
|1 c. Hy-Vee powdered sugar|
|2 drop(s) red food coloring|
|2 drop(s) green food coloring|
|1 (11-oz.) pkg. caramel bits|
|3 tbsp. Hy-Vee heavy whipping cream|
|1 c. Hy-Vee blanched salted peanuts , coarsely chopped|
Things To Grab
- Medium microwave-safe bowl
- 15x10x1-inch baking sheet
- Wax paper
- 1-quart saucepan
- Hy-Vee nonstick cooking spray
- Small microwave-safe bowl
Melt butter in a 1-quart saucepan over medium heat. Cook, stirring constantly and watching closely until butter starts to turn golden, about 5 to 8 minutes. Immediately remove from heat and pour over marshmallows in microwave-safe bowl. Mix, using a spatula until marshmallows have melted and form a uniform consistency.
Hyvee Culinary Expert TipIf necessary, microwave marshmallows and brown butter at 30 second intervals, mixing between each interval, until marshmallows have completely melted.
Add powdered sugar to melted marshmallows. Mix with buttered or sprayed hands until combined and knead until smooth. Divide dough into 3 equal portions. Keep one portion white, and knead red food coloring into one portion and green food coloring into another portion.
Roll each portion into logs about 15-inches long. Set ropes side by side and carefully twist until they form one thick rope. Set marshmallow ropes onto prepared sheet pan and place in refrigerator to set; about 10 minutes. Cut into 3 pieces.
Add caramels and cream to a small microwave-safe bowl; microwave, mixing until smooth and incorporated. Dip shaped marshmallows into caramel and immediately cover with salted peanuts. Place onto a sheet pan lined with wax paper and allow to cool completely. Cut into 1-inch pieces. Store candies in refrigerator.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 10mg
- Sodium: 60g
- Total Carbohydrates: 23g
- Protein: 2g
Hy-Vee Test Kitchen