The Cake Merchant

Halloween Marshmallow Pops

I have a love/hate relationship with Halloween.

I love:
Sugary treats
Babies and small animals in costume
Creative and original costumes
This cake
Casper the Friendly Ghost

I hate:
Scary movies
Slutty halloween costumes
Scary movies
Did I mention scary movies?
General Halloween related obnoxiousness

These marshmallow pops definitely fall into the first category. Plus, they make you look fancy without even having to turn your oven on.

It all started when I came across these sprinkles. They were way too cute to pass up!

Then I found these matching candy melts.

I really wanted to make these adorable twinkies on a stick, but I hate twinkies, so I opted for marshmallow pops instead.

I started by putting 3 marshmallows onto a lollipop stick, and dipping them into white chocolate candy melts.

I put them in the fridge to set up and started to get the colored candy melts ready. After I melted them in separate bowls, I put them into individual icing bags for drizzling.

Then, I snipped a small amount off the corner of each bag and drizzled chocolate over the marshmallow pops.

 

 

 

While they were still wet, I topped them with sprinkles.

After they were completely dry, I wrapped them in individual treat bags and tied them with colored ribbon.

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Homemade Salted Caramel Sauce

I’m a self-proclaimed coffee snob. I grind my own beans every morning for my cappuccino. I even drive 1/2 hour each way to get freshly roasted beans from my favorite local coffee shop, but when Starbucks first introduced their Salted Caramel Mocha, my disdain for corporate America went out the window. I found myself stopping there more often than I care to admit. In fact, it was Starbucks that introduced me to this sweet and salty revelation.

You can imagine my disappointment when I went there after the new year and I was turned away. “The Salted Caramel Mocha is seasonal,” said the barista. Seasonal? Salted caramel has a season? I’m sorry, I wasn’t aware that caramel came from the vine. I thought sugar was always in season.

It was then that I knew I had to make my own salted caramel sauce. I vowed to make it often and put it on everything.


 

 

 

 

 

 

 

 

 

 

 

 

 

It really isn’t very hard to make, and once you make your own, you’ll never go back to the store bought stuff. My only regret it that I didn’t try sooner.

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