Frappe Caramels
Ingredients
Directions
Make the caramel
Make a batch of vanilla or chocolate caramels and spread it to half the usual height on a slab.
Divide the caramel by placing a bar in the center.
Layer and set
In a pan, combine marshmallows and water, then melt over a steam bath.
Spread the melted marshmallow over half of the caramel batch smoothly.
Turn the other half of the caramel over the marshmallow layer and press down smoothly.
Once cold, cut into pieces like regular caramels.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Marshmallows
- Melted into a soft, sweet, airy layer that sets between the two halves of caramel.
- Vanilla or chocolate caramels
- Form the chewy outer layers that enclose the marshmallow layer.
- Water
- Helps the marshmallows melt smoothly over gentle steam heat.
The step that matters
Melting the marshmallow over a steam bath. Marshmallow scorches or turns grainy if overheated, and gentle steam heat melts it evenly into a smooth layer that spreads well.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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