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Caramel Gingerbread Cookie Sandwiches

December 18, 2022 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

Whoopie pies, mini cakes, giant cookies, give me a handheld dessert to walk around and snack on at the parks and I’m a happy person. One favorite handheld dessert at EPCOT has a cult-like following, and for good reason, it’s DELICIOUS.

If you’re a caramel fan, then you’ve more than likely made your way over to Karamell-Küche (“caramel kitchen”) in EPCOT and tried one of the many, many amazing caramel-themed treats there. One absolute favorite on the menu is the seasonal Caramel Gingerbread cookie sandwiches. They are a sizeable handful of two oversized gingerbread cookies stuffed with American-style buttercream and oozing with Werther’s caramel. SO. GOOD.

So good in fact I had to make them at my home and share the recipe with you all, because after you’ve run out of your stash and your next trip is months away, this should hold you over.

Although there are three separate parts to this cookie, it comes together rather quickly. To keep it in-theme with the park version, I actually use Werther’s soft caramels and add some salt to them. It cuts down on making the caramel from scratch, although if that’s something you’d like to do, go for it!

The dough recipe is easy to work with and requires minimal chilling. They do spread, which is why I recommend scooping into balls and baking them without flattening. If you want to make these cookies smaller, reduce the bake time by a few minutes or they’ll get too hard.

And the buttercream is straight-up American style, so nothing fancy here. Just whip up the butter, powdered sugar, vanilla, and cream and you’re done.

This is super kid-friendly recipe, and most components can be done by even the littlest hands. Older kids can definitely help with the caramel melting by themselves, and since you’re just warming those candies, even younger kids with supervision can do that part. Let’s just remind them not to stick their fingers into the hot pan. And even some of the adults might need that reminder too…

So let’s make our own caramel kitchen today and bake some cookies! And remember to check all the way through the recipe for helpful tips and tricks.

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Caramel Gingerbread Cookie Sandwiches

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  • Author: Elana Lepkowski
  • Yield: 5 cookies 1x
  • Category: Dessert
  • Cuisine: German
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Description

These oversized, beautifully spiced gingerbread cookies sandwich a generous amount of buttercream and salted caramel. Inspired by the Karamell-Küche cookies found at EPCOT in WDW.


Ingredients

Scale

For the cookies:

  • 1 stick (½ cup) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tablespoon water
  • 2–¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • pinch of kosher salt

For the buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups (454 grams) powdered sugar, sifted
  • pinch of kosher salt
  • 3 tablespoons heavy cream
  • 1 tablespoon pure vanilla extract

For the salted caramel sauce:

  • 6 ounces (about 25 candies) Werther’s soft caramel candies, unwrapped
  • 1 tablespoon water
  • ½ teaspoon kosher salt

Special Tools:

  • 2 ounce disher
  • #6 round piping tip
  • piping bag

Instructions

For the cookies:

  1. In a mixing bowl, cream together the butter and sugar until whipped and fluffy-about 2 minutes, scraping the sides of the bowl half-way through.
  2. Add in the egg and mix until fully incorporated. Then mix in the molasses and water.
  3. Next, dump in the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Mix on low until no flour is visible, and then mix for an additional 30 seconds on medium-high until dough reaches the consistency of Play Doh.
  4. Chill the dough for 15-20 minutes (I keep it in the mixing bowl). While dough chills, preheat oven to 350°f.
  5. Line two cookie sheets with parchment. When dough is done chilling, use a 2 ounce disher (blue handled, #16) or ¼ cup measuring cup to scoop out balls of dough placing 5 balls on each cookie sheet. Keep about 2-3” of space between cookies, as these spread out while they bake.
  6. Bake for 14-15 minutes. Cool on cookie sheets until room temperature. Cookies will still be soft but will firm up as they cool.

For the buttercream frosting:

  1. While the cookies are baking, make the frosting by first whipping the butter until creamy and lighter in color, about 1 minute. Next add in the powdered sugar, mixing on lowest setting until the powdered sugar has absorbed most of the butter. Stop, scrap down the sides, and then mix on medium high until it starts to whip up and resemble frosting.
  2. Next, add in vanilla and cream, mixing on low, and then gradually increasing to high. Whip for two minutes until light and fluffy. Set aside.
  3. When cookies are room temperature, move frosting to a piping bag fitting with a round piping tip. Pipe the frosting onto the bottom cookie half in a spiral starting from the center and moving outward. Set aside.

For the salted caramel sauce:

  1. To make the caramel sauce, combine the unwrapped caramels, water, and salt into a small saucepan over medium-low heat. When the caramels start to soften, mix continuously until smooth. Remove from the heat and let cool for 5 minutes, stirring frequently.
  2. When the caramel is still pourable, but not super liquidy, drizzle over the buttercream halves (if the caramel is too hot, it will melt the buttercream). Top with the other cookie half and enjoy!

Notes

  • Dough can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
  • If you want to make smaller cookies, reduce cooking time by about 5 minutes.
  • Cookies can be baked ahead of time and stored in an airtight container on the counter for up to 5 days. They can also be individually wrapped and frozen up to 4 months.
  • This frosting will make slightly more than you need. Extra frosting can be stored in an airtight container in the refrigerator for up to a week. Let come to room temp and re-whip if necessary before using.
  • Frosting can also be spread onto the cookies instead of piped if you prefer.
  • Any unused caramel sauce can be stored in an airtight container in the refrigerator for up to a month. If sauce sticks in the pan, re-warm slightly until soft and then transfer to the container.
  • Assembled cookies can be stored tightly wrapped in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 5 Cookies

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Filed Under: Recipes, Treats Tagged With: buttercream frosting, caramel, cookies, Epcot, Germany, gingerbread, holiday, treat, WDW

Karamell-Küche Caramel Drizzled Mickey Mouse Crispy Treat

July 16, 2020 by Elana Lepkowski 2 Comments

Mickey Mouse Caramel Chocolate Crispy Treat // magicaltreatsathome.com

Where can I find the original treat?

  • This Walt Disney World treat was found in Epcot at Karamell–Küche.

I am in a Facebook group with a bunch of people who are fanatical about the caramel corn from Karamell-Küche inside the Germany pavillion at Epcot. But you will probably never see a recipe for that here for one little reason… I hate popcorn. From the smell to the tiny shells getting stuck in my gums, everything about popcorn is just a miss for me. I do, however, thoroughly enjoy the buttered popcorn flavor from Jelly Belly, and “butter” is my favorite flavor of KitKat. You WILL see some caramel treats from Karamell-Küche on here though, just not the popcorn. And today, we’ll be making the caramel drizzled Mickey Mouse shaped crispy treat.

Back in March I panicked about what might be hard to get once we were in quarantine and I ended up with a case of marshmallows. A case. Of marshmallows. You all might want to buckle up for more crispy treats and marshmallow wand ideas because I’ve got PLENTY.

Mickey Mouse Caramel Chocolate Crispy Treat // magicaltreatsathome.com

Over the past year of making these Disney-inspired treats I’ve come to realize that I’m a real fan of cripsy treats. Well, most any treat on a stick I guess. And the Disney team gets very creative and cute with these, and right now I’m especially into this version from Karamell-Küche at Epcot. At its base, a plain crispy treat is delicious. But this version, besides being a fun Mickey Mouse shape, is coated in chocolate and drizzled in caramel. The combination, although simple, hits so many right notes, in my mouth.

I’ve also learned a new technique for decoration from those candy masters that I’ll share with you today if you’re interested in getting nice clean lines for decorations on the odd angles you find with a Mickey Mouse crispy treat. Hint: grab a piping bag.

Mickey Mouse Caramel Chocolate Crispy Treat // magicaltreatsathome.com

For the caramel, you can optionally decorate a few ways. One is to just buy yourself some caramel sauce if you want the easiest method. Second, you can melt caramel squares with some milk or cream and a little water and then go from there. Or, if you’ve got the time, make caramel sauce from scratch. As always, I’ve got all the info you need in the recipe below.

Kids love to decorate, so for this recipe, once cooled, kids can help cut out the Mickey Mouse shapes. And then they can decorate with the warm melted chocolate. Depending on which route you take for the caramel they may be able to help decorate with the drizzle. Just remember, cooked caramel on the stove is SUPER HOT and little hands might want to get in there and taste it. Don’t let that happen.

Mickey Mouse Caramel Chocolate Crispy Treat // magicaltreatsathome.com

Epcot might be open to some people right now, but it’s slim pickings at Karamell-Küche, so stay home, make a batch of these caramel drizzled crispy treats, and maybe watch a YouTube video of last years Garden Festival. Enjoy!

Mickey Mouse Caramel Chocolate Crispy Treat // magicaltreatsathome.com
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Mickey Mouse Caramel Chocolate Crispy Treat // magicaltreatsathome.com

Karamell-Küche Caramel Drizzled Mickey Mouse Crispy Treat

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  • Author: Elana Lepkowski
  • Yield: 3 Caramel Drizzled Mickey Mouse Crispy Treats 1x
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Description

The classic Mickey Mouse crispy treat is made into a decadent goodie with a dip in semisweet chocolate and topped with buttery caramel. A Walt Disney World inspired treat!


Ingredients

Scale

For the crispy treat:

  • 2 tablespoons butter, unsalted
  • 3 cups mini marshmallows or ~30 regular sized marshmallows
  • 3 cups crisped rice cereal

For the chocolate:

  • 4 ounces semisweet chocolate, coarsely chopped

For the caramel:

  • 14 individually wrapped caramels/4 ounces/115 g/ 1/2 cup
  • (OR 1/4 cup store bought caramel sauce or homemade caramel sauce from scratch)
  • 1 tablespoon cream or milk
  • 1 teaspoon water

Specialty Tools:

  • Mickey Mouse Cookie Cutter
  • loaf pan

Instructions

For the crispy treat:

  1. Before beginning, line a loaf pan with parchment.
  2. Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
  3. Immediately dump in the crisped rice cereal and quickly mix to combine.
  4. Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers, which is my favorite method). Set aside for at least an hour in the refrigerator (or 20 minutes in the freezer) so that the mixture can firm up enough to cut shapes.
  5. When the treats have firmed up, use a Mickey Mouse cutter to cut out your shapes. Set aside.

For the chocolate layer:

  1. Melt the semisweet chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. You can alternatively use a double boiler for melting. OR you can directly melt in a heat safe pastry bag similar to how you’d melt in the bowl. (20 second bursts, kneading bag in-between)
  2. When melted, transfer to a pastry bag (if you did not melt directly in one), snip off the tip, and outline and fill the ears and top 1/3 of the head. Repeat with all treats. Set aside in the refrigerator for 15 minutes.

For the caramel layer:

  1. In a small sauce pan over low heat, combine the caramels, cream or milk, and water. Stir continuously until melted and smooth. Do not let the mixture sit or it could burn.
  2. Once the mixture is melted and pour-able, take one crispy treat and hold over the saucepan. Drizzle caramel horizontally across the whole treat, lightly tapping any excess off back into the pan. Set aside on parchment and repeat until all treats are done. If sauce starts to stiffen, keep over a very low flame, stirring until smooth and pour-able again.
  3. Enjoy!

Notes

  • Use a smaller pan than you think you’ll need for this. As the marshmallows melt into the butter, if there’s too much space in the pan, they will start to dry out and form strings. Keeping the marshmallows closer together in the pan will ensure they melt more evenly, creating a better mixture to add the cereal into.
  • When mixing crisped rice cereal into the melted marshmallows, keep the mixture on the flame so that marshmallows stay liquid. Removing to mix in can seize up the liquid before the cereal is fully mixed.
  • If crisped rice cereal is unavailable right now, use any kind of puffed grain, or cereal. Cocoa Pebbles would work here too!
  • After you’ve cut out your treats, extra cereal/marshmallow mixture can be recombined by hand and cut again (or just combined and shaped into another treat by hand).
  • If you do not have pastry bags, this can be dipped into the bowl you melted the chocolate in. Using a pastry bag ensures neater lines, nothing more.
  • Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
  • Use hot water to remove caramel from pans and utensils.
  • Leftover caramel can be kept in an airtight container in the refrigerator up to one month.
  • Treats can be kept in an air-tight container refrigerated for up to 3 days.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Caramel Chocolate Crispy Treat // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: caramel, chocolate, crispy treat, Epcot, Karamell-Küche, marshmallow, rice krispie treat, treat, WDW

Strawberry Shortcake Marshmallow Wands

May 15, 2020 by Elana Lepkowski Leave a Comment

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat can be found all over the Disneyland resort.

I had opened our mini freezer the other day, the freezer that I keep all my backup ingredients in for this site, and for my drinks site, Stir and Strain, and realized I had everything before me to make another round of marshmallow wands. If you take away one good tidbit from this post, I hope it’s that marshmallow wands, after they have been coated in caramel, freeze beautifully. And even after almost 6 months, once fully decorated, they still taste fresh. But so anyways, I also had a bag of crumbled shortbread in that freezer. And a bag of freeze dried strawberries. I had everything ready to go to make Strawberry Shortcake Marshmallow Wands. So that’s what we’re making today!

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

This treat appeared during Valentine’s Day among the many other delicious treats on sticks at Disneyland. It definitely was a contender for the site, but I had to narrow it down to just a few items since the treats were released right before the holiday, and soon after would be leaving the cases. Since we’re in the middle of a hiatus from new park treats, I’ll be making a few past ones here until I’m back once again, strolling the candy cases and shoving chocolate in my face. Fingers crossed I don’t have to wait until a year from now to do that.

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

What I love about this treat is the buttery contrast of the cookie to the sweeeeeeeet white chocolate, caramel, and marshmallow. The strawberry bits add a nice zing to it as well. It’s definitely a sweet treat, but I wouldn’t write this off as just for kids.

But speaking of kids! Kids can help assemble these and dip in the chocolate and decorate. Older kids comfortable with a stove, and good common sense, can help dip in the caramel, but under supervision.

And if you’re wondering, the reason I had a container of marshmallow wands in the freezer is because I find melting the caramel in larger batches is easier to work with when making things like the wands. It stays liquid longer, and heats more evenly. The downside though is that there is a lot left over since I’m using more than I need. So now when I have extra caramel, I’ll just grab some lollipop sticks and some marshmallows (Another panic buy from March was a case of marshmallows. I’m thinking maybe I might start selling these as kits…), and I’ll coat a batch of marshmallows, place them on parchment and freeze. So far, after a 6 month hibernation, these were still great.

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

For the cookies, homemade or store bought is fine. But make sure you’re using a butter cookie, not a sugar cookie! And with that, I hope you enjoy these Strawberry Shortcake Marshmallow Wands!

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Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

Strawberry Shortcake Marshmallow Wands

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 6 Strawberry Shortcake Marshmallow Wands 1x
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Description

The classic caramel coated marshmallow wand gets a sweet upgrade with a layer of white chocolate and a buttery shortbread cookie crumble and tart strawberry coating! A Disneyland-inspired treat.


Ingredients

Scale
  • 18 marshmallows
  • 9 ounces (~32 candies) individually wrapped caramels (like Kraft)
  • 1–3/4 tablespoons water
  • 1/2 teaspoon of coconut oil
  • 10 ounces of white candy melts
  • 1 cup crushed shortbread cookies
  • 1/4 cup freeze dried strawberries, crushed
  • 6 lollipop sticks

Instructions

  1. Place 3 marshmallows on each lollipop stick and set aside on a parchment lined sheet pan.
    Churro Marshmallow Wand // magicaltreatsathome.com
  2. Mix together the crushed shortbread and freeze dried strawberries in a large, shallow bowl that can accommodate the length of the marshmallow wand. If you cannot crush the strawberries by hand (some brands are chewier than others), a quick blitz in the food processor or coffee grinder should render them fine enough to mix with the cookies. Set aside.
    Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com
  3. Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
  4. Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
  5. Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat OR ladle the caramel over the wand, turning to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, tap the wand gently but firmly on the edge of the pan to remove any additional excess caramel, and then place back on the  parchment.
    Churro Marshmallow Wand // magicaltreatsathome.com
  6. When all the wands have been dipped, place the baking sheet in the refrigerator for 15-20 minutes so that the caramel will be set for dipping.
    Churro Marshmallow Wand // magicaltreatsathome.com
  7. While the caramels set, melt your white chocolate for coating. Combine the white candy melts and coconut oil in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Do not let the white chocolate get over 110°f as it can burn the chocolate (use a candy thermometer if you’re not sure about this).
  8. Remove the marshmallow wands from the refrigerator. You’ll know they are set when they lift easily off the parchment. If they still stick, keep them in 5 minutes longer.
  9. Set up the shortbread cookie and strawberry mix bowl next to your white chocolate.
  10. Dip the marshmallow wand in the white chocolate, or ladle chocolate over, turning to coat. Tap the stick firmly on the side of your pan to remove any excess chocolate. Then immediately roll in the cookie/strawberry mix, gently pressing the mix onto the white chocolate. Then place back on the parchment.
  11. Repeat with the remaining marshmallow wands.
  12. Let sit at least 30 minutes to firm up or in the refrigerator for quicker results. Enjoy!

Notes

  • Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
  • Use hot water to remove caramel from pans and utensils.
  • If the marshmallow wands start to stick to the parchment while you are dipping and coating, stick the pan with the un-coated wands back to chill in the refrigerator for a few minutes. If your kitchen is really hot, keep them in there the whole time, taking one at a time out to coat and decorate.
  • If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
  • Extra caramel coated marshmallow wands may be placed on a sheet of parchment in a single layer inside an airtight container and frozen for up to 6 months. No need to defrost them before use.
  • Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.

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Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: caramel, disneyland, holiday, marshmallow, marshmallow-wand, shortbread, strawberry, treat, Valentine's Day, white chocolate

Mickey Shaped Caramel-Peanut-Milk Chocolate Macarons

April 26, 2020 by Elana Lepkowski 3 Comments

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Where can I find the original treat?

  • This specialty treat was found at the Off the Cob Booth as part of the Food and Wine Festival at Disney’s California Adventure Park.

Woo! Try saying this name five times fast! Well, you might have had to, as this specialty Mickey Shaped Caramel-Peanut-Milk Chocolate Macaron was a fan fav at the Food and Wine Festival this year and many guests found they had to ask for it multiple times because the booth was constantly sold out. So, if you missed it during the festival, you’re in luck today, as we’ve got a recipe that is as delicious as the real thing!

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Clearly we’re fans of macarons on here, and today we’ll be using our standard Mickey Mouse template to make these yummy macarons. Intimated by these french cookies? Don’t be! We’ve got lots of tips and tricks in the notes section below to help you make your best macaron yet!

These oversized macarons were milk chocolate at the parks, but right now, as we’re going through this crazy time, certain pantry items might not be available. When I made these at home I had to substitute semisweet chocolate instead of milk chocolate (I just couldn’t get my hands on any!), and that resulted in a darker exterior coating for the macarons. But you know what? It was still delicious! And a tad less sweeter than the original so that was OK by me. I’ll list both ingredients below and you can use what you have on hand. Also, I did not confirm, but those peanut caramel pieces studded throughout the macaron, once I removed them from the macaron to get a better look, sure seemed pretty similar to pieces of a Snickers bar, so…. that’s what we’ve got inside. If you just happen to have some caramel covered peanuts in your house, use those!

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Assembling the macarons from piping to putting the candy pieces in is kid friendly, as well as dipping and decorating the outside of these. Making the actual macarons might be a better task for older kids, or the adults.

If you’re looking for the link to the Mickey macaron templates, you can download that below. And check out the notes section for lots of tips and tricks. Now lets grab whatever chocolate we can get our hands on and BAKE!

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3 inch mickey macaron template

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Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Mickey Shaped Caramel-Peanut-Milk Chocolate Macaron

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  • Author: Elana Lepkowski
  • Yield: 3 Caramel-Peanut-Milk Chocolate Macarons 1x
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Description

These Mickey Mouse shaped macarons are filled with sweet, milk chocolate buttercream, chunks of caramel-peanut candy, and topped with a coating of more chocolate and chopped peanuts. A Disneyland-inspired treat.


Ingredients

Scale

For the macarons:

  • 85g (1 cup minus one tablespoon) almond flour
  • 120g (1 cup) powdered sugar
  • 1 tablespoon (8g) unsweetened cocoa powder
  • pinch of salt
  • 70g egg whites, from about 2 large eggs
  • 1/4 teaspoon cream of tartar
  • 40g (3 tablespoons) granulated sugar

For the milk chocolate buttercream (adapted from Epicurious):

  • 1/3 cup whole milk, or milk substitute (this worked with almond milk)
  • 2 whole egg yolks
  • 2 teaspoons all purpose flour
  • 3/4 cup powdered sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1–1/2 sticks (3/4 cup) unsalted butter
  • 4 ounces milk chocolate, melted and cooled
  • 1 ounce unsweetened baking chocolate, melted and cooled

For the filling and decoration:

  • 2 Snickers bars cut into 1/4” slices
  • 1 ounce milk chocolate (or semisweet chocolate), chopped finely
  • 1/4 cup roasted peanuts, chopped

Specialty Tools:

  • Mickey Mouse cutter

Instructions

For the macarons:

  1. First sift the almond flour, powdered sugar, cocoa powder, and salt back and forth four times between two bowls using a mesh strainer. Alternatively you can also pulse in a food processor 7-8 times. Set aside.
  2. Line a baking sheet with parchment. Either print and place the Mickey Mouse template (download link above!) under the parchment OR using the Mickey Mouse cookie cutter, trace six outlines using the cutter as a guide leaving at least an 1″ between shapes. Flip parchment over so that you can still see outlines, but the graphite will not transfer to macarons. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk on medium-low until slightly foamy, about 30 seconds. Add in the cream of tartar and whisk on medium until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form, about 2-3 minutes.
  4. Remove the bowl from the mixer. Sift the entire dry mixture into the egg whites. Fold them until all the dry ingredients are incorporated and no egg whites remain. Egg whites will deflate and mixture should be the consistency of cake batter when they are ready. See notes below.
  5. Add batter into a piping bag. Cut the tip off about 1/2″, and pipe shapes onto the parchment lined baking sheet keeping the tip in the center and squeezing out until about 1/4″ before the outside of the template. Then, pick up trays about 2″ from counter and let them fall down. Repeat. This helps to remove air bubbles from the batter. Let the batter sit about 45 minutes until a surface is no longer tacky when your finger touches it.
  6. Preheat your oven to 350°f about 15 minutes before the rest time is finished. Place cookies in oven to bake, and then lower the temperature to 300°f. Cook for 18-20 minutes.
  7. Let the macarons cool at least 20-30 minutes before decorating.

For the milk chocolate buttercream:

  1. Heat milk in a small saucepan over moderate heat until hot. Whisk together yolks, flour, 1/4 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat while continually whisking (about 30 seconds to one minute). Reduce heat and simmer, whisking, until mixture becomes very thick, about 30 seconds more, then transfer to a medium sized bowl. Cover surface of custard with plastic wrap and cool completely, about 45 minutes.
    Hot Cocoa Macaron // magicaltreatsathome.com
  2. Add vanilla and remaining confectioners sugar to custard and beat at medium speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Buttercream will look broken when mixing in butter but keep mixing and it will come together eventually!
  3. Scrape down bowl. Add chocolates and beat until combined well.

For the assembly:

  1. First, melt the 1/4 cup milk chocolate (or semisweet chocolate) in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth.
  2. Set aside 3 macaron halves for the bottoms. With the remaining three, dip the tops in the bowl of melted chocolate, letting any excess drip away, or edges smooth with a scribe or toothpick. Place dipped side up on parchment, and then sprinkle with chopped peanuts. Repeat with the remaining macarons. Use the remaining chocolate in the bowl to drizzle over the decorated tops.
    Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com
  3. Next, fill a piping bag with the buttercream. Cut the tip off about 1/4″ up from the tip and pipe the insides for the macarons.
    Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com
  4. Then, place the Snickers slices inside the ears, and in the center of the macaron. Pipe more buttercream if so desired. Place tops on and enjoy!

Notes

  • Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
  • When mixing the macaron batter, you want to push the batter against the side of the bowl to help mix and deflate the egg whites. The cocoa powder will dry out the mixture and you will want to keep mixing more than a normal batch of macarons.
  • Do not pipe all the way to the edge of the circle as the batter will spread a bit while resting.
  • If you want a smooth top to the macaron, besides dropping the sheet pan to get out air bubbles, how you pipe is also important. Position your piping bag over the center of the circle and continually squeeze out batter until you fill 3/4 of the circle. If you pipe in a spiral, you will have noticeable lines on the top. You can use a damp, not wet, finger to push down any batter that sticks up.
  • Any additional air bubbles that are not removed from the drop onto the counter can be poked with a scribe or toothpick before resting.
  • Any left over macaron batter can be piped into smaller cookies and baked off for 15 minutes.
  • If you are having any technical issues still with your macarons, I highly suggest looking up some tutorial videos on YouTube (that is until we have some of our own up!).
  • If your macaron cracks, or an ear comes off during dipping, just stick it all back together and let the chocolate set on the sheet pan. It will stay in one piece once everything hardens.
  • Leftover buttercream can be stored in the fridge up to one week, brought to room temperature, and whipped before using. It can also be stored in the freezer up to 3 months.
  • Macarons can be stored in the refrigerator up to one week. Let them sit 10-15 minutes to come to room temp before enjoying.

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Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: caramel, character treat, chocolate, cookies, DCA, disneyland, Food and Wine Festival, macarons, Mickey Mouse, milk chocolate, peanuts, treat

Churro Marshmallow Wand

November 18, 2019 by Elana Lepkowski 5 Comments

Churro Marshmallow Wand // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday time treat can be found at Trolley Treats and Marceline’s Confectionery at the Disneyland Resort.

One of the cult favorite treats at Disneyland, Churro Toffee, is getting a new twist this holiday season as the coating for a marshmallow wand! What might seem like ‘sugar on a stick’ is actually a pretty tasty treat that doesn’t leave your teeth singing. And we’re making some today!

Churro Marshmallow Wand // magicaltreatsathome.com

This treat was consistently selling out when they debuted it. When I tried one at Trolley Treats in DCA, the man behind the counter told me that just moments before a guy came in and bought 12 for his coworkers. WHAT A NICE COWORKER TO HAVE!!!

I’m sure they’ll stock more, but in the meantime, making these in your kitchen is definitely an option. There’s a lot of layers here, but if you get everything lined up and ready, it’s pretty quick to move through all the steps and get a handful ready and made.

Churro Marshmallow Wand // magicaltreatsathome.com

Now, the original treat has crushed pieces of the churro toffee dusted over the outside, i.e., very, very, tiny pieces of toffee. Here I opted not to crush mine too small, so that I get some nice crunchy pieces with the soft, pillow-y marshmallows. And if you’re not familiar with these wands, they layer them as such: 3 marshmallows on a lollipop stick, dipped in caramel, and then dipped again in white chocolate and rolled in cinnamon sugar and dusted with churro toffee. I love how the buttery caramel stands in for that thick layer of toffee you get with the Churro Toffee.

If kids are helping in the kitchen, I’d stay clear of having them dip in the caramel unless they are experienced with the stove and hot things like caramel. Otherwise, dip and set the wands with the caramel, and then they can dip into the white chocolate and roll them in the cinnamon sugar and churro toffee.

Churro Marshmallow Wand // magicaltreatsathome.com

Ok churro toffee fans, time to try something a little new. And if you’re looking for a recipe for just the churro toffee, we’ve got that too! And remember to check out all our notes at the end of the recipe!

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Churro Marshmallow Wand // magicaltreatsathome.com

Churro Marshmallow Wand

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  • Author: Elana Lepkowski
  • Yield: 6 Churro Toffee Marshmallow Wands 1x
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Description

Soft and fluffy marshmallow wands are enrobed in creamy caramel and dipped in white chocolate with a dusting a cinnamon-sugar and churro toffee. A holiday-time Disneyland-inspired treat.


Ingredients

Scale
  • 18 marshmallows
  • 9 ounces (~32 candies) individually wrapped caramels (like Kraft)
  • 1–3/4 tablespoons water
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon of coconut oil
  • 10 ounces of white candy melts
  • 1/4 cup of crushed churro toffee pieces (or if you don’t have any stashed away in your freezer like me, any English-style toffee will do)
  • 6 lollipop sticks

Instructions

  1. Place 3 marshmallows on each lollipop stick and set aside on a parchment lined sheet pan.
    Churro Marshmallow Wand // magicaltreatsathome.com
  2. Mix together the sugar and cinnamon in a large, shallow bowl that can accommodate the length of the marshmallow wand. Set aside.
  3. Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
  4. Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
  5. Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat OR ladle the caramel over the wand, turning to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, tap the wand gently but firmly on the edge of the pan to remove any additional excess caramel, and then place back on the  parchment.
    Churro Marshmallow Wand // magicaltreatsathome.com
  6. When all the wands have been dipped, place the baking sheet in the refrigerator for 15-20 minutes so that the caramel will be set for dipping.
    Churro Marshmallow Wand // magicaltreatsathome.com
  7. While the caramels set, melt your white chocolate for coating. Combine the white candy melts and coconut oil in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Do not let the white chocolate get over 110°f as it can burn the chocolate (use a candy thermometer if you’re not sure about this).
  8. Remove the marshmallow wands from the refrigerator. You’ll know they are set when they lift easily off the parchment. If they still stick, keep them in 5 minutes longer.
  9. Set up the cinnamon sugar bowl next to your white chocolate, and set out the crushed churro toffee in a small bowl as well.
  10. Dip the marshmallow wand in the white chocolate, or ladle chocolate over, turning to coat. Tap the stick firmly on the side of your pan to remove any excess chocolate. Then sprinkle churro toffee over the white chocolate and immediately roll in the cinnamon sugar. You can also ladle the sugar over the wand, turning to coat. Whatever is easiest for you! Then place back on the parchment.
  11. Repeat with the remaining marshmallow wands.
  12. Let sit at least 30 minutes to firm up or in the refrigerator for quicker results. Enjoy!

Notes

  • Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
  • Use hot water to remove caramel from pans and utensils.
  • If the marshmallow wands start to stick to the parchment while you are dipping and coating, stick the pan with the uncoated wands back to chill in the refrigerator for a few minutes. If your kitchen is really hot, keep them in there the whole time, taking one at a time out to coat and decorate.
  • If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
  • Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.

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Churro Marshmallow Wand // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: caramel, christmastimetreats, churro toffee, cinnamon, Disney's California Adventure, marshmallow, marshmallow-wand, toffee, treat, Trolley Treats, wand

Minnie Mouse Chocolate Covered Caramel Apple

September 2, 2019 by Elana Lepkowski 1 Comment

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

Where can I find the original treat?

  • These treats can be found all over the Disneyland Resort.

I jokingly declared it fall over on last week’s Instagram announcement due to both Starbucks and Disneyland bringing out all their seasonal products…. in August. But now that it’s September 1st, somehow that doesn’t feel so strange. So, today we’re making caramel apples. Minnie Mouse Chocolate Covered Caramel Apples!

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

These caramel apples are easy to find at the parks, and you can grab one at Candy Palace, Pooh Corner, Trolley Treats, and Marceline’s in Downtown Disneyland. The treat consists of an extra large apple (I’ve gotten Granny Smith apples but I’ve also seen Fuji) dipped in caramel, with marshmallow ears, which then get dipped in semisweet chocolate, and then half dipped in white chocolate. The apple then gets decorated with the classic Minnie Mouse bow, and gets a layer of white M&M’s buttons and a red sanding sugar bottom. The apples also seemed to be treated with a citric acid bath probably to stop the apples from browning and to keep them fresh while sitting, albeit briefly, in the candy case. We’re going to skip that step here, but if you’re making a bunch, say for favors, or for a class treat, drop me a line and I’ll let you know how to do that.

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

These chocolate covered caramel apples are sweet, crunchy, and big enough to share. I find these treats best if eaten at room temp, straight out of the refrigerator they’re too hard, and the flavors too muted. So, if you make these and then store them for awhile, let them sit out on the counter at least 15 minutes before digging in.

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

This recipe has a few steps, and a bit of a waiting time to make, but once you have all your ingredients prepped, you can double and even triple this recipe to suit your needs. Also, once you’ve covered your apples in caramel and done the first chocolate dip, I would say from here on out the apples are kid ready for decorating. An adult should melt the white chocolate, but kids can dip apples in there, and then decorate the bottom themselves.

We’ve got a few notes on chocolate tempering and how to get candies and sugars to stick to each other below in the notes, so please read all the way through the recipe. Also! Hot caramel can be dangerous, so keep kids away during that part. Hope you enjoy this sweet treat!

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com
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Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

Minnie Mouse Chocolate Covered Caramel Apple

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  • Author: Elana Lepkowski
  • Yield: 3 caramel apples 1x
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Description

A sweet, crunchy, Minnie Mouse themed chocolate covered caramel apple. A Disneyland-inspired treat.


Ingredients

Scale
  • 3 Granny Smith apples
  • 14 ounces individually wrapped caramels (like Kraft)
  • 2–1/4 tablespoons water
  • 6 regular sized marshmallows
  • 2 ounces red candy melts
  • 16 ounces semisweet chocolate wafers, divided
  • 8 ounces white chocolate melting wafers
  • 18 white M&Ms candies
  • 1–2 cups red sanding sugar

Special Tools

  • 3 wooden sticks or candy apple stick
  • Minnie Mouse bow mold

Instructions

  1. First, rinse apples in very hot water to move any wax that they might be covered with. Dry well, and using a sharp pairing knife, remove bottom and top stems. Insert a wooden stick into the bottom of the apple. They are easier to stand if you keep them bottoms up. Place them on a sheet pan covered with parchment.
  2. Next, combine caramels and water in a medium sized saucepan over medium-low heat.
  3. Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
  4. Slightly tip the pan towards you with one hand and dip the apple in the caramel, turning it around to coat the entire surface. Let the excess caramel drip off and scrape any remaining on the bottom off on the side of the pan. Place back on parchment and repeat with next two apples. Let caramel cool slightly but still tacky. Place two marshmallows on each apple towards the top (as caramel cools more, the marshmallows will settle out and downwards a bit). Refrigerate at least 1 hour to let caramel harden and set.
  5. While caramel sets, make the Minnie Mouse bows by melting the red candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15 seconds until melted and smooth. Use can alternatively use a double boiler for melting. If you’d like to also create white polka dots here as well, melt about 1 ounce of white candy melts in the same way and then transfer to a piping bag. Pipe small, round dots in the mold first, and then proceed below.
  6. Pour red candy melts into bow molds and let set for 15-20 minutes (you can speed this up by sticking the molds in the refrigerator). Remove from the molds and set aside until ready to use.
  7. Next, temper the semisweet chocolate. You can do this in a double boiler on the stove or in the microwave. Place 2/3 of the semisweet chocolate in a glass bowl. On the stove, over a double boiler, stir until temperature reaches about 110°f. In the microwave, heat for 30 seconds, stir, and keep heating in short 15-20 bursts, stirring between, until temperature reaches about 110°f. Next, start adding in the rest of the semisweet chocolate in small amounts, stirring until melted between batches, until chocolate temperature cools to around 84-90°f. The chocolate is tempered at this point and ready to use.
  8. Remove caramel covered apples from the refrigerator. Dip each apple in, shaking off any excess and letting it drip back into the pan. Scrape any extra off on the side of the bowl. Place back on parchment and attach red bow. Allow chocolate to firm up, about half an hour in the refrigerator.
  9. Fill a shallow bowl with the red sanding sugar, set aside.
  10. Then, melt white chocolate over a double boiler over medium heat, or in the microwave, stirring until smooth.
  11. Dip half the apple in the white chocolate, allowing any excess to drip off, and scraping any extra off on the side of the bowl.
  12. Attach white M&M’s “buttons” around the base and then immediately roll the apple in the red sanding sugar. Set aside and repeat with last two apples.

Notes

  • Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
  • Use hot water to remove caramel from pans and utensils.
  • Extra melted caramel can be poured into a container and reheated at a later time. Store in an airtight container in refrigerator.
  • If you are having trouble keeping your marshmallows on during chocolate dipping, insert a small toothpick in each, dip, and immediately remove the toothpick.
  • If you have extra melted caramel that has pooled at the bottom of the apple, use kitchen shears to remove it immediately after removing from the refrigerator.
  • You can also pour the red sanding sugar over the apple into a bowl to catch excess and then press lightly with your hand to secure the sugar.
  • Any extra red sanding sugar that has attached itself to the apple can be swept away with a pastry brush once the white chocolate has set.

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Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: apple, caramel, caramel apples, character treat, chocolate, marshmallow, Minnie Mouse, treat, white chocolate

Cheshire Cat Tails

August 5, 2019 by Elana Lepkowski 2 Comments

Cheshire Cat Tail // magicaltreatsathome.com

Where can I find the original treat?

  • These treats can be found at the Candy Palace on Main Street in Disneyland.

These sweet treats, based on the iconic pink and purple coloring of Alice in Wonderland’s Cheshire Cat, are more than meets the eye. At its base, it’s a marshmallow wand, enrobed in a layer of caramel, and then dipped in pink colored white chocolate. The white chocolate is strawberry flavored, and the whole thing is finished with stripes of purple sanding sugar held on with white chocolate.

Cheshire Cat Tail // magicaltreatsathome.com
Wands on the left have have had excess caramel removed. Wands on the right were placed immediately onto sheet without excess caramel removed.

While these marshmallow wands might seem straightforward, there is actually a lot of temperature control needed, as well as precise ingredients. Why? Because we’re dealing with caramel and chocolate.

Now, admittedly I started this recipe off with the wrong caramel recipe. See, I have this super yummy salted caramel recipe that I love. So without thinking I started there and only when I tried to dip the marshmallows in it, and it just started falling off the marshmallows, did I realize that this yummy recipe was in fact the wrong type of caramel. A soft, liquid-y caramel is not what one wants here for two reasons. One, well, it falls off the marshmallows and does not become fully solid. And two, when the not fully solid caramel hits the very warm white chocolate… it all just melts off into a puddle. Yuck.

Cheshire Cat Tail // magicaltreatsathome.com

So, melting caramels are a good bet here. And on second try this was the perfect solution to getting a firm caramel that held up to being dipped in warm chocolate. Alternatively, there are homemade caramel recipes out there that will become solid, you’ll just need to use that type of recipe. Usually there is corn syrup in it.

With melting chocolate, there are a few factors you need to remember. First, the type of chocolate you’re using will determine how hot you can get your temperature. White chocolate, which isn’t technically chocolate, should not go above 110°f. If you temper your chocolate you will lose its temper and you also risk burning your chocolate if you get it too hot. Also, if you get your chocolate too hot, it will start to “break” when you try to coat items like these caramel covered marshmallow wands. Check out the notes below the recipe for tips dealing with this if it happens. The trick with coating is to get it warm enough to drip off your spoon and keep it warm, not hot, for even coating.

Cheshire Cat Tail // magicaltreatsathome.com

I did say this was a “kid friendly” recipe and you might think I have lost my mind. Molten caramel! Scalding hot chocolate! What the heck?! But really, the fun part for kids is the decorating. Older kids can dip wands into the pink white chocolate because really, at the dipping point the chocolate should not be hot enough to burn skin. And small kids will have lots of fun covering their marshmallow wands with purple sprinkles. And it’s OK if adults enjoy it just as much (I do!!).

So let’s get into the kitchen and whip up a batch of Cheshire Cat Tails! They’re sure to make you grin!

Cheshire Cat Tail // magicaltreatsathome.com
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Cheshire Cat Tail // magicaltreatsathome.com

Cheshire Cat Tails

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 6 Cheshire Cat Tails 1x
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Description

These ooey-gooey marshmallow wands found at the Candy Palace at the Disneyland Resort are more than meets the eye! Sweet, buttery caramel covers a marshmallow wand while the whole treat get covered in strawberry flavored pink white chocolate and topped with purple sanding sugar stripes… just like the Cheshire Cat’s tail. A Disneyland-inspired treat.


Ingredients

Scale
  • 24 marshmallows
  • 1 eleven ounce package of individually wrapped caramels (like Kraft)
  • 2 tablespoons water
  • 11 ounces of pink candy melts
  • 1 tablespoon of coconut oil
  • 1/4 teaspoon of strawberry flavor oil (like Lorann – must be oil based not water based! See notes below)
  • 6 ounces of white candy melts
  • 1 cup purple sanding sugar
  • 6 lollipop sticks

Instructions

  1. Place four marshmallows, round side facing out, on each lollipop stick. Set aside.
  2. Place a sheet of parchment on a sheet pan. Butter it lightly and set aside.
  3. Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
  4. Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
  5. Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, and then place on the buttered parchment.
  6. When all the wands have been dipped, refrigerate for thirty minutes.
  7. About 15 minutes to wands coming out of refrigerator, set up your sanding sugar station by setting out an empty wide, shallow bowl and another bowl with sanding sugar in it.
  8. Remove wands from the refrigerator. Then, in a double boiler, combine pink candy melts, strawberry flavoring, and coconut oil (this can alternatively be melted in the microwave as well. Please see notes below.). Melt over medium heat, stirring constantly until smooth. Do not let the temperature go above 110°f (you might want to use a candy thermometer if you’re unsure).
  9. Once smooth, dip caramel covered marshmallow wands in the chocolate, turning evenly to coat and fill in any gaps. Let the pink chocolate drip back into pan and lightly scrape one side on the edge of pan to remove any additional excess. Place back on buttered parchment. Repeat for all wands and let coating dry about 30 minutes.
  10. Next, melt the white chocolate (you can melt in a heavy duty piping bag as well), and create stripes on the first marshmallow wand, and immediately pour the purple sanding sugar over the stripes, letting excess catch in the empty bowl. You can press the wand lightly into sugar if you’d like a more thicker coating (I was fine with the lighter stripes). Set aside. Repeat with additional wands. If sanding sugar adheres to the pink coating, use a small brush to brush crystals away after fully dried. Then enjoy!

Notes

  • Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
  • Use hot water to remove caramel from pans and utensils.
  • If you wish to microwave your candy melts, combine them with strawberry flavoring, and coconut oil in a microwave safe bowl, and heat for 30 seconds on half power, stir, and continue to microwave in about 15-20 second increments until smooth.
  • If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
  • Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Cheshire Cat Tail // magicaltreatsathome.com

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Filed Under: Gluten Free, Recipes, Treats Tagged With: candy melts, Candy Palace, caramel, character treat, Cheshire Cat, disneyland, marshmallow, marshmallow-wand, strawberry, treat

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Hi! My name is Elana, and that’s me shoving a Mickey Mouse shaped treat in my face. I love the treats at Disneyland. A lot. So much so I’ve dedicated an entire website to making all my favorites, and hopefully yours too, out of my home kitchen. My aim is to create Disneyland-inspired treats, with easy to follow directions, and many recipes geared towards getting the kids in the kitchen to help too! Because putting sprinkles on things is F-U-N.

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