Following the popular Nutella marshmallows recipe, here is a homemade hot chocolate recipe — and to make it even better, I’m including a second marshmallow recipe and a simple caramel sauce. These recipes combine into a luxurious salted caramel hot chocolate topped with soft, chewy caramel marshmallows. The marshmallow recipe is one of my favorites: tender, fluffy, and dangerously easy to snack on.
Are you ready for homemade salted caramel hot chocolate?
Salted Caramel Hot Chocolate (makes 2 servings)
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 tablespoons homemade caramel sauce (see recipe below)
- 1 chocolate candy bar (about 1.5–2 ounces, chop for faster melting)
- 1 teaspoon vanilla extract
- candy thermometer (optional)
Directions:
1) In a medium saucepan, whisk together the milk and heavy cream and bring the mixture to a gentle simmer over medium-low heat.
2) Once warm, add the caramel sauce, chopped chocolate, and vanilla.
3) Increase heat to medium and whisk continuously until the chocolate is fully melted and the mixture is smooth and glossy. Do not boil.
4) Pour into mugs, top with caramel marshmallows, a drizzle of caramel, and a light sprinkle of flaky sea salt if desired. Serve immediately.
Homemade Caramel Sauce (yields about 1 1/2 cups)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter
- 1 cup heavy cream, warmed slightly
Directions:
1) In a medium saucepan over medium heat, combine the granulated and brown sugars. Stir constantly as the sugars melt and form a thick, amber paste — this can take about 6–10 minutes. Watch closely to prevent burning.
2) When the sugar is melted and smooth, add the butter and whisk until fully incorporated.
3) Gradually whisk in the warmed heavy cream in a steady stream. The mixture will bubble vigorously; keep whisking until smooth.
4) Continue cooking and whisking until the caramel reaches about 250°F (121°C) on a candy thermometer for a stable sauce. Remove from heat.
5) Strain the caramel through a fine-mesh sieve into a heatproof container to remove any crystals or solids. Cool to room temperature, then store in an airtight jar in the refrigerator for up to two weeks. Gently rewarm before using.
Salted Caramel Marshmallows (fits one 9×13-inch pan)
- 3 (about 21 grams each) packets unflavored gelatin
- 3/4 + 1/2 cup water, divided
- 3/4 cup light corn syrup
- 1 cup powdered sugar, plus extra for dusting
- 1/8 teaspoon fine salt
- 1 teaspoon vanilla extract
- 4 tablespoons homemade caramel sauce (see recipe above)
- candy thermometer
Directions:
1) Line a 9×13-inch pan with parchment paper and dust generously with powdered sugar to prevent sticking.
2) Pour the gelatin into 1/2 cup of the water and let it bloom for about 10 minutes.
3) In a medium saucepan, combine the remaining 3/4 cup water, corn syrup, and salt. Add the granulated sugar (if using additional granulated sugar — note the ingredient list uses powdered sugar for dusting). Bring the mixture to a boil and cook until the candy thermometer reads 240°F (115°C), the soft-ball stage.
4) Carefully pour the hot sugar syrup into the bowl with bloomed gelatin while the mixer runs on low. Increase speed and beat on high for about 6–8 minutes until the mixture becomes thick, glossy, and triples in volume.
5) Add the vanilla and fold in the caramel sauce, then beat briefly until fully combined and smooth (about 1 minute).
6) Quickly spray a spatula with nonstick spray and spread the marshmallow mixture evenly into the prepared pan.
7) Allow marshmallows to set for at least six hours or overnight at room temperature. Dust the top with powdered sugar and cut into squares or use cookie cutters for shapes. Store in an airtight container at room temperature for up to a week.
Recipe: Anissa Saxton
Styling and photography: Brittni Mehlhoff
Will you try this salted caramel hot chocolate? It’s a cozy, indulgent drink perfect for chilly evenings — rich chocolate, silky caramel, and pillowy homemade marshmallows make a memorable treat.