Ingredients:
– 600g caster sugar
– 100ml water
– 150g buter
– 300ml double cream
– Giant marshmallows
– White chocolate
– Dark chocolate
– Blue candy melts
– Green candy melts
– Hundreds & thousands
Method:
For the caramel, allow the sugar and water to caramelise at a high heat and add in the butter.
And the cream.
Allow the caramel to cool, before taking your marshmallows and poking a cocktail stick into each one.
Then coat in the melted chocolate and candy melts.
Roll in sprinkles and customise your own.
Now, enjoy.
