Ingredients
Units
- 1 cup of sugar
- 1 cup firmly packed brown sugar
- 3/4 cup milk
- 2 tablespoons corn syrup
- 2 oz (60g) bittersweet chocolate, chopped
- 3 tablespoons unsalted butter
- 1/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 cup mini marshmallows (or large ones cut into bites)
- 1 teaspoon sea salt flakes
Instructions
- Line an 8-inch (20cm) square pan with parchmente paper or aluminum foil.
- In a heavy medium saucepan combine sugars, milk and corn syrup. Add chopped chocolate and cook over medium heat, stirring constantly, until mixture boils. Attach candy thermometer and let boil slowly, stirring occasionally, until it reaches 236ºF or soft ball stage.
- Remove from heat, add butter on top but don't stir.Let cool to lukewarm (110ºF), like warm tap water.
- Add vanilla, peanut butter and mix well. Add marshmallows and pour into prepared pan.
- Sprinkle sea salt on top and let cool completely. Put in the fridge until cold. Cut into squares and serve.
- Keep refrigerated, well wrapped.
Notes
Saucepan: make sure it has high sides, about 4 inches, to let the mixture climb up while cooking.
Add-ins: you can also add a handful of peanuts, pecans, or walnuts. Decrease the marshmallows by 1/3 cup and add the same amount of nuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American