CHOCOLATE-DIPPED MARSHMALLOWS
Steps:
- Place the marshmallows in the refrigerator for about 30 minutes to let the chocolate set up.
- Briefly return the candy to the refrigerator to set the white chocolate before serving.
Nutrition Facts : Calories 160 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 20 mg, Sugar 22 g, Fat 6 g, ServingSize 30-40 Marshmallows (20 servings), UnsaturatedFat 0 g
CHOCOLATE COVERED MARSHMALLOW COOKIES
Provided by Food Network
Categories dessert
Time 25m
Yield about 2 dozen cookies
Number Of Ingredients 19
Steps:
- Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
- Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
- Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
- Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
- Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
EASY CHOCOLATE COVERED MARSHMALLOWS!
Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily! Enjoy! :)
Provided by Sharon123
Categories Lunch/Snacks
Time 7m
Yield 14 marshmallows
Number Of Ingredients 5
Steps:
- In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
- Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
- Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!
MOMMA REINER'S CHOCOLATE-COVERED MARSHMALLOWS
This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30 chocolate-covered marshmallows
Number Of Ingredients 10
Steps:
- Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
- In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
- Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
- Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
- Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.
MARSHMALLOWS DIPPED IN CHOCOLATE
Kids will love making these sweet chewy lollipops decorated with melted chocolate and cake sprinkles
Provided by Caroline Hire - Food writer
Categories Snack, Treat
Time 15m
Yield Makes 26 approx
Number Of Ingredients 5
Steps:
- Heat the chocolate in separate bowls over simmering water or on a low setting in the microwave. Allow to cool a little.
- Put your chosen sprinkles on separate plates. Push a cake pop or lolly stick into a marshmallow about half way in. Dip into the white or milk chocolate, allow the excess to drip off then dip into the sprinkles of your choice. Put into a tall glass to set. Repeat with each marshmallow.
Nutrition Facts : Calories 45 calories, Fat 1.2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6.8 grams sugar, Protein 0.6 grams protein
EASY CHOCOLATE DIPPED MARSHMALLOWS
Sweet treats for anytime or occasion. For the kids or dinner parties.This recipe comes from Real Simple February 2009. In 10 minutes you have a great dessert or sweet snack with few ingredients. We made them for the holidays and topped with green sprinkles but you can top with anything your heart desires. The site wouldn't let me use just topping so I had to put ice cream topping but there is no ice cream involved here. You get the idea though. Enjoy this little ditty. ChefDLH
Provided by ChefDLH
Categories Dessert
Time 20m
Yield 12 marshmallows, 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate one of two ways (see below).
- Dip half of each marshmallow in the melted chocolate, letting the excess drip off.
- Then sprinkle with your desired toppings.
- Serve immediately or chill until firm, about 20 minutes.
- *************** To melt chocolate*************.
- Melt chocolate in top of a double boiler or a heat proof bowl set over (not in) a saucepan of simmering water. Cook, stirring occasionally until melted, 2-3 minutes.
- -or-.
- Place chocolate chopped up in microwave safe bowl and microwave in 30 sec intervals stirring between each, until melted.
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