- 1 cup sugar
- ½ tsp kosher or fine sea salt
- 3 Tbsp unsalted butter
- ½ cup heavy cream
- 1¾ cups miniature marshmallows
- 1½ cups chocolate, peanut butter, butterscotch, or mint chips
- ½ tsp vanilla, almond, peppermint or other flavored extracts
Combine sugar, salt, butter, cream and marshmallows in a heavy medium saucepan. Set over medium heat, cook, stirring until butter and marshmallows are almost melted. That will take about 5-6 minutes. Bring to a boil, stirring occasionally for 5 minutes, lowering heat as needed so it doesn’t splatter.
Take off burner. Add chips and flavoring to pan. Start stirring and keep that going until all the chips are melted and it looks all nicely mixed.
Pour into a lined pan. Let sit for 3 hours (or 1 in the fridge) before you take out of the pan. Cut into portions and wrap up to keep fresh. Store chilled until trail time.