This year's birthday party for my littlest bear was a lot more low key in terms catering and decorating than previous years. For the goodies bags I kept it simple and made these caramel and white chocolate covered giant marshmallows and giant chocolate chip cookies. These marshmallows are super yummy and decadent but the best part is they are easy to make. For recipe and more party details click below.
This year I tried to focus on just a few focal elements for the party and other than the cake, goodie bags and some mini desserts I kept it simple. Since it was a superhero party, the one element of the party that I did spend a lot of time on were the 17 superhero capes I made. I blogged about how to make them here if you are looking for a tutorial.
They were easy enough to make but it was the quantity that was challenging. I ended up working on them a bit at a time. Our apartment looked like an assembly line some days! Even though they took a bit of time, they were well worth it as the kids loved them.
I have a couple more posts coming up soon that will focus on other elements of the party, but back to this deliciousness...
Caramel & White Chocolate Covered Giant Marshmallows
- Jumbo marshmallows (bought in the US, but Harris Farms have them in Australia)
- White chocolate melts
- Vegetable oil
- Cakepop sticks
- 1/2 cup butter
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 3/4 cups glucose syrup
- 1 cups thickened cream
- 1 teaspoon vanilla extract
Step 1: Place a cakepop stick in the centre of each marshmallow then set aside.
Step 2: Make the caramel sauce. Using a thick bottom pot on medium heat, combine butter, sugars, glucose syrup, and 1/2 cup thickened cream. Stir continuously until the mixture has started to boil, then add in the remaining 1/2 cup thickened cream. Now bring the mixture to the soft ball stage with minimal stirring. Note: Soft ball stage is where, if you place a drop of the caramel sauce into ice water you can roll it into a soft ball with your fingers. Once its reached this stage, remove it from the heat and add the vanilla. Transfer the sauce into a pyrex and allow it to cool for about 15 before dipping the marshmallows.
Step 3: Once the caramel sauce is cool and has thickened up a bit, dip each marshmallow, coating it in a medium thickness layer of caramel. Place each dipped marshmallow onto greaseproof baking paper sprayed with a little oil spray to insure they don't stick. Place the dipped marshmallows into the fridge to firm up.
Step 4: While the caramel covered marshmallows are firming up, melt the white chocolate melts over a bain marie (I've found even though the package says you can melt the white chocolate in the microwave, this doesn't always work well and with a bain marie there is more control over temperature). Once melted, add a teaspoon at a time of vegetable oil until the chocolate is at a consistency that will be easy to dip the marshmallows in. The chocolate on its own will be too thick to dip the marshmallows in, so vegetable oil will need to be added. Once the chocolate is the right consistency, dip each caramel covered marshmallow in it and sprinkle on the sprinkles. Return to the greaseproof paper to firm up in the fridge.
Step 5: Package in a clear cellophane bag and ribbon.