ISO: marshamallow question

thank you for the reply
two questions pertaining to the recipe..do i have to freeze the marshmallows before dipping or is the homemade caramel cool enough to dip it in..also if i use store bought kraft caramels do i need to add anything like heavy cream or evap.milk since they seem to be so thick when they are melted to dip the marshmallow in..
janno-michigan

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Editor's note:

Hi Janno,

I haven't made this recipe but regarding the marshmallows, it didn't suggest freezing them first but you can try using both frozen and not frozen and see which give you better results. The recipe that uses Kraft caramels for Caramel Dipped Apples uses 2 tbsp. water with a 14 oz bag of caramels (about 50) - melted on stovetop or in a microwave but I don't know if that mixture would be too thick to dip a marshmallow into. You would need to experiment. Maybe someone who has made these will come along with more info for you.

Happy Cooking!

Betsy