Chocolate Caramel Marshmallows made with jumbo marshmallows, homemade caramel, melted chocolate, and your choice of sweet or crunchy toppings.
Every time I make Chocolate Caramel Marshmallows, I swear I get this little flashback to a weird, slightly chaotic evening a few years ago. You know those nights where you think you’re going to be organized, and then suddenly the kitchen looks like a sugar hurricane passed through? Yeah — that kind of night.
It was around Christmas, and one of those cozy-but-not-really cozy evenings where everyone was home but nobody could agree on what dessert to make. Someone said s’mores, someone else said brownies, and I just remember staring at a bag of jumbo marshmallows like, “Well… you’re here, so let’s figure something out.” The caramel part came next — honestly by accident — because leftover caramel sauce was sitting on the counter from another recipe that may or may not have turned out badly (we don’t talk about that one).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
But here’s the funny part: once we dipped those marshmallows into the caramel, then into chocolate, and sprinkled them with whatever toppings we could find, everyone instantly became obsessed. And I don’t mean in a polite “Oh wow, these are nice” kind of way. I mean the “Is there more? Why didn’t you make more? How hard is it to make more?” kind of way.
Chocolate Caramel Marshmallows somehow became our thing, the dessert people now expect like clockwork. Ever had that happen? You make something once and suddenly you’re locked into it for life? But honestly… I kind of love it. It feels like one of those random family memories that keeps repeating itself every year, and each time, it gets a little sweeter — sometimes literally.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chocolate Caramel Marshmallows Recipe?
Okay, maybe I’m biased, but these Chocolate Caramel Marshmallows hit a very specific sweet spot — pun not intended, but also not avoided. There’s something about the way the caramel melts around the marshmallow, almost hugging it (if caramel hugged), and then the chocolate adds this firm little shell that cracks just enough when you bite into it. The toppings? They’re like the personality layer — the fun coat that says, “Yeah, I dressed up for this.”
And another thing I weirdly love? These marshmallow treats look fancy, like candy shop fancy, but you and I both know they’re honestly just dipped marshmallows. Isn’t that kind of wonderful though? The way some desserts pretend to be high-maintenance but are actually low-stress and easygoing — wish more things in life worked like that.
Plus they’re a crowd-pleaser. Kids love them. Adults love them. The neighbor who never smiles — even they would love them. And they fit into literally any moment: holidays, birthday dessert tables, that random Tuesday where everything feels “meh” and you need something fun.
Ingredient Notes:
Let’s take a quick walk through the ingredients for these Chocolate Caramel Marshmallows, because even though the list looks simple, each piece has a little personality of its own. I swear the older I get, the more I give ingredients feelings. Anyone else?
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Jumbo Marshmallows: Soft, sweet, slightly dramatic when dipped too fast in hot caramel — but they hold their shape beautifully.
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Lollipop Sticks: You don’t have to use them, but your fingers will be much happier if you do.
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Chocolate Melting Wafers: They melt smoothly, coat evenly, and make you feel like you’re low-key working in a chocolatier’s shop. Ghirardelli is my go-to.
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Toppings: This is where personality shows up — sprinkles, sea salt, crushed nuts, cookie crumbs… or that random cereal that’s been sitting in the pantry. No judgment.
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Caramel Ingredients (butter, brown sugar, corn syrup, condensed milk): I swear every caramel recipe feels like a trust fall. But once you nail it, it’s magic.
How To Make Chocolate Caramel Marshmallows?
Let’s walk through this together — imagine we’re side by side, dipping marshmallows and trying not to snack on everything.
Step 1: Prep Your Tray
Line a baking sheet with wax paper and spray it lightly. Don’t skip this part — caramel gets clingy. Like “I’ve decided we’re bonded forever” clingy.
Step 2: Stick the Marshmallows
Press the sticks in gently. It shouldn’t feel like a workout; if it does, something’s wrong with the marshmallow, not you.
Step 3: Make the Caramel
Whether you’re using store-bought caramel bits or homemade caramel, let it cool for a minute before dipping. Too hot and your marshmallows get sad and droopy — it’s like they’re fainting.
Step 4: Dip in Caramel
Coat each marshmallow in that golden caramel. Let extra drip off so you don’t end up with marshmallows that look like they’re wearing caramel boots.
Set them in the fridge until they firm up — about 30 minutes.
Step 5: Prep Your Toppings
Crush, sprinkle, crumble, or just eat some as “research.” I won’t tell.
Step 6: Melt the Chocolate
Follow package directions. Chocolate melts beautifully… until it doesn’t. Stir often like you’re encouraging it gently.
Step 7: Dip in Chocolate + Decorate
Dip each caramel marshmallow into the chocolate. Then go wild with toppings. Sprinkle, roll, press — whatever fits your vision. Some marshmallows come out looking runway-ready; others look quirky and chaotic, which honestly makes them more lovable.
Want To Save This Recipe?
Step 8: Let Them Set
Refrigerate until firm. Try not to hover over the fridge like I do, opening the door every 5 minutes “just to check.”
Storage Options:
Here’s the good news: Chocolate Caramel Marshmallows store surprisingly well. They keep their shape, flavor, and charm for up to a week in an airtight container in the fridge.
And yes, you can freeze them. They get a bit chewier, but in a fun way — like a candy bar that’s been in your purse for too long but still tastes amazing.
Variations and Substitutions:
This is the part where you can really play and turn these marshmallow treats into your own little edible art gallery.
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Dark chocolate for bold flavor
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White chocolate for something sweet + pretty
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Holiday sprinkles when you’re feeling festive
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Pretzels, pistachios, or almonds for crunch
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Crushed cookies when your soul says “chaos”
The variations for Chocolate Caramel Marshmallows are endless — which might be why they’re dangerously addictive to experiment with.
What to Serve with Chocolate Caramel Marshmallows?
These fluffy, gooey, chocolatey marshmallows are great on their own, but pairing them? Ohhh, it’s fun:
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Hot chocolate — honestly the dream team
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S’mores — a gourmet twist that’ll ruin regular s’mores forever
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Coffee — especially iced coffee (don’t knock it till you try it)
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Dessert platters — they instantly make everything look fancier
Frequently Asked Questions:
Can I skip the caramel layer?
You can… but then you’re just making chocolate marshmallows. Still good, but missing the magic.
My chocolate feels thick — what do I do?
Warm it gently and stir more. Chocolate has moods. We respect them.
Can I make Chocolate Caramel Marshmallows ahead?
Absolutely — they’re fantastic as a prep-ahead treat.
Alright, now I’m curious — what topping are you leaning toward first? Sea salt? Cookies? Something totally unpredictable? Whatever direction you go, I honestly can’t wait to hear how your Chocolate Caramel Marshmallows turn out.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Caramel Marshmallows
Ingredients
For the Marshmallows
- 24 jumbo marshmallows
- 24 lollipop or cake pop sticks
- Wax paper
- Baking spray
- 1 10-ounce bag Ghirardelli melting wafers
- Toppings of choice sea salt, sprinkles, cookie crumbs, crushed nuts, etc.
For the Caramel
- 1 cup butter not margarine
- 2 ½ cups packed light brown sugar
- 1 cup light corn syrup
- 1 14-ounce can sweetened condensed milk
Instructions
Prepare the Baking Sheet:
- Line a baking sheet with wax paper and apply a light, even coating of baking spray. This prevents the marshmallows from adhering to the surface during the setting process.
Insert the Sticks:
- Place one lollipop or cake pop stick into each jumbo marshmallow. Set the marshmallows aside while preparing the caramel.
Prepare the Caramel:
- Prepare the caramel using your preferred method, such as a microwave caramel recipe, or melt store-bought caramel bits according to package instructions. If preparing caramel from scratch, combine butter, brown sugar, corn syrup, and sweetened condensed milk until fully melted and smooth.
Cool the Caramel Slightly:
- Allow the melted caramel to cool for a short period. Caramel that is too hot may cause the marshmallows to melt or lose their shape.
Dip in Caramel:
- Dip each marshmallow into the caramel until fully coated, using a spoon to ensure even coverage. Let excess caramel drip back into the bowl to achieve a uniform finish. Transfer coated marshmallows to the prepared baking sheet. Once all marshmallows are dipped, refrigerate for approximately 30 minutes or until firm.
Prepare Toppings:
- While the caramel-coated marshmallows are setting, prepare any desired toppings such as crushed nuts, sprinkles, sea salt, or cookie crumbs.
Melt the Chocolate:
- Melt the chocolate wafers according to package instructions, stirring until smooth and glossy.
Dip in Chocolate:
- Dip each caramel-coated marshmallow into the melted chocolate. Use a spoon to assist with full and even coverage.
Add Toppings:
- Allow the chocolate coating to set slightly, then immediately apply desired toppings. Depending on the topping, sprinkle or gently dip the marshmallow into the prepared topping bowl.
Refrigerate to Set:
- Place the fully coated marshmallows back onto the wax paper-lined baking sheet and refrigerate for at least 15 minutes, or until the chocolate has fully hardened. Store in an airtight container in the refrigerator.
Notes
- Ensure that melting wafers, toppings, and caramel ingredients are labeled gluten-free, as manufacturing facilities may vary.
- Avoid toppings containing gluten, such as cookie crumbs, unless using gluten-free alternatives.
- Most marshmallows and sweetened condensed milk are naturally gluten-free, but verifying ingredients is recommended.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
