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Caramel Marshmallow Buttons Recipe

Kids of all ages dive into these sweet fluffy treats. The chewy marshmallow, gooey caramel and crisp coating set off an appetizing explosion of textures.

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Caramel Marshmallow Buttons Recipe

Prep: 10 min. + freezing Cook: 10 min.

Yield: 25-27 Servings

10 10 20

Ingredients

50 to 54 large marshmallows
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk
1 cup butter, cubed
5 to 6 cups crisp rice cereal

Directions

Place a toothpick in each marshmallow. Place on waxed paper-lined baking sheets. Freeze until firm, about 1 hour.
In a heavy saucepan over medium-low heat, combine the caramels, milk and butter. Cook and stir until caramels are melted and mixture is smooth. Dip marshmallows in caramel mixture; roll in cereal. Freeze until firm, at least 1 hour.
Remove from the freezer 45 minutes before serving, discard toothpicks. Yield: 50-54 pieces.

Nutritional Facts 1 serving (2 each) equals 224 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 177 mg sodium, 34 g carbohydrate, trace fiber, 2 g protein.

Originally published as Caramel Marshmallow Buttons in Country Woman Christmas Annual 1998, p38

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Caramel Marshmallow Buttons

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Reviewed on Dec. 12, 2012 by Beckythebarber

Taking it to a Christmas party for 100+ women. I used the jumbo campfire marshmallows. This recipe was plenty for a double recipe. Also, I heated the liquid in an iron wok, so it made it very easy for dipping!

Reviewed on Feb. 20, 2012 by MissKarla

Very addicting. The hardest part is unwrapping the caramels. The original recipe does not have you freeze the marshmallows and I haven't had any problems this way. I will try cutting the marshmallow in half next time. Great recipe!

Reviewed on May. 30, 2010 by jdh0731

Want everybody to be your friend ? ? ? Bring a few batches of these to work and don't for get your mother - in- law. This was a big hit for me.