If you make one recipe in this book, let it be this! These little coral reefs taste like chocolate bars on a stick. The salted peanuts and sweet, homemade caramel are the most delicious combination and taste heavenly with the light, fluffy marshmallow filling.
- Yield: 14 pops
- 14 jumbo marshmallows
- 14 lollipop sticks
- 2½ cups soft caramel candies
- 2 Tbsp milk
- 2 cups salted peanuts
- 2 cups blue candy melts
- Fish and rainbow sprinkles
- Stick a lollipop stick into each marshmallow and arrange on a baking sheet lined with parchment paper.
- Place the caramels and milk in a pot and set to medium heat. Keep stirring until the candies have fully melted.
- Remove the pot from the heat. Working with one marshmallow at a time, dunk the marshmallow into the caramel and fully coat all sides. Allow the excess caramel to drip off, then immediately roll the marshmallow into the peanuts, sticking peanuts to all sides.
- Place the marshmallow onto the parchment paper-lined baking sheet and gently press the peanuts into the caramel, to ensure they are secure.
- Repeat with the remaining marshmallows. Place the baking sheet in the fridge to chill until the marshmallows and caramel have stiffened.
- Melt the candy melts in a microwave-safe bowl for 30-second intervals, until fully melted. Working with one marshmallow at a time, dunk the marshmallow into the chocolate, coating all sides. Tap the lollipop stick on the edge of the bowl to remove any excess candy melts, then decorate with the fish and rainbow sprinkles. The cool temperature of the chilled marshmallows will cause the candy melts to set relatively quickly, so make sure to attach any sprinkles while the candy melts are still tacky.
- Return the marshmallow to the baking sheet and repeat with the remaining marshmallows. Chill the marshmallows in the fridge to set the candy melts, then enjoy!