Yield: 1 mini skillet (serves 1) Total Time: 8–10 min
Gear: 10–12 cm (4–4.75″) mini cast-iron skillet with lid (or tented foil), heatproof trivet or plate, heatproof spatula, oven mitt/silicone handle cover
Ingredients
- 50 g semi-sweet chocolate chips
- 30 ml heavy cream
- 35–40 g mini marshmallows
- 1–2 ml vanilla extract (optional)
- Pinch of salt
- Graham crackers, for dipping
Steps to Make It
Step 1: Add cream to a cool mini skillet. Heat over low until steaming (do not boil), 1–2 min.
Step 2: Remove from heat; add chocolate chips and salt. Stir until smooth and glossy. Stir in vanilla (optional).
Step 3: Arrange marshmallows in a tight single layer. Cover and set over the lowest heat for 2–3 min until puffy and gooey.
Step 4: Take the skillet off the burner and place it on a heatproof trivet or plate at the table. Let bubbles settle 15–30 sec.
Step 5: Serve immediately with crackers; keep the skillet on the trivet while dining and rotate it occasionally to avoid residual hot spots.
Cook Tips
- Low heat only—cast iron retains heat and chocolate scorches quickly.
- Always transfer to a trivet/plate before serving; the handle is very hot—use a mitt or silicone sleeve.
- Toastier tops: briefly kiss the surface with a kitchen torch before moving to the table.
Quick Reference
- Step 1: Warm cream on low until steaming.
- Step 2: Off heat, melt in chocolate chips + salt; add vanilla.
- Step 3: Single layer marshmallows; cover on low 2–3 min.
- Step 4: Off heat → set on trivet/plate at the table.
- Step 5: Serve hot; keep on trivet and rotate to avoid scorching.
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