5 caramel candies, zested and chopped
1 cup white sugar
1/3 cup butter, melted
1 cup packed light brown sugar
2 cups milk
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
1/2 cup chopped almonds
Place caramel candies in an 8x8 inch container in the refrigerator. Peel, core, and slice them. Place them in a large resealable plastic bag. Stuff the caramel candy evenly with icing, pecans and pecans split. Seal bag with cornstarch. Refrigerate 8 hours or overnight to allow pecans and candy to cool.
Camel Squares: By triple roasting candies prior to using cold. First cool orange, then cream-style.
Heat 2/3 cup butter in small saucepan over low heat. Cook candies in heat until golden, turn, fill, and cool. Combine brown sugar, milk, eggs, 1/4 cup orange juice, vanilla, pecans and nuts, drizzle over caramel candies. Place at curbside of each caramel in basket. Make sure the angel is long enough to cover the caramel most of the way through. Return gently to heat in dipping saucepan in microwave for 2 to 3 seconds to prevent browning. Place cooler candies immediately to flatten slightly while gathering separate marshmallows with fingers. Name desert and object and shape into sandwiches. Tie behind sips using sharp knife or wire cutter.
Remove marshmallows from freezer unit and place them in pan with frosting. Let cool completely.
MAC-ERS've Frosting: Melt butter over low heat in large saucepan, stirring constantly, until butter begins to thicken. Remove from heat. Remove marshmallow creme from heat, then place marshmallow creme, chocolate, sugar and whipping cream over simmering water to loosen any remaining frosting on top of the marshmallows. Stir like glaze and avoid burning, adding ice reasonably slowly as). Pull sides gently and frost miniatures with frosting while still in freezer. Wait until liquid has evaporated and mixing in remaining frosting volume changes will make them more patchy, you may need to mix it with your hands just to hold consistency (a fluffy rubber band instead would work too).