Caramel on a Vanilla Fudge Cloud Center
4 T. butter
2 c. mini marshmallows
1/2 tsp. vanilla
4 c. powdered sugar
1-3 tsp. milk
In a medium saucepan, bring butter to a boil over extremely high heat. Do not stir. Allow butter to boil just until it takes on a medium brown hue (you want to brown it, not scorch it!). Once browned, immediately add marshmallows to the pan and stir, stir, stir while they swell and become sticky. Remove from heat. Add vanilla, powdered sugar and 1 tsp. of the milk. Now start to beat it with your electric mixer. Add milk as needed. The consistency should be thick and sticky.  Pour and scrap into a square class dish 9 x9 is what I use.  Refrigerate until hard.
Remove from refrigerator and work fast while hard.  cut 1" squares from your pan of hard creamy filling.  Remove squares one by one, roll into a ball and place on a sheet or wax paper.  While you are rolling balls, melt your chocolate.

Melt your chocolate until it is a runny consistency, not too thick.
I use the chocolate chips that come in the microwaveable paper bowls from the fresh fruit section of the grocery store.  It's easy and quick.
Dip your balls of stiff goo into the chocolate and remove.  Place on a the sheet of wax paper.  As your chocolate hardens you can sprinkle with pulverized pecans or drizzle with white chocolate or leave plain.