Chocolate Marshmallow Candy Recipes
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
DELUXE CHOCOLATE MARSHMALLOW BARS
I've been asked to share this marshmallow chocolate bar recipe more than any other in my collection. It's a longtime favorite of our three daughters. How many times we've all made these, I can't count. - Esther Shank, Harrisonville, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.
Nutrition Facts : Calories 196 calories, Fat 11g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 128mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
MILK CHOCOLATE MARSHMALLOW CANDIES
Make and share this Milk Chocolate Marshmallow Candies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h15m
Yield 1 tray
Number Of Ingredients 4
Steps:
- Spray the ice cube tray with cooking spray.
- Melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
- Melt milk chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
- Put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. Place in refrigerator for about 1 hour until set.
Nutrition Facts : Calories 442.5, Fat 18.2, SaturatedFat 11, Cholesterol 11.9, Sodium 85.5, Carbohydrate 68.7, Fiber 0.2, Sugar 58.3, Protein 4.1
CHOCOLATE MARSHMALLOW CANDY SQUARES
Children of all ages will enjoy these tall squares of marshmallow and peanut packed candies.-Mrs. Kris Lehman, Jackson, Tennessee
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , Microwave the chocolate chips, butterscotch chips and peanut butter at 70% power for 2 minutes; stir. Microwave in 10- to 20-second intervals until melted; stir until smooth. Cool for 1 minute. Stir in marshmallows and peanuts. , Spread into prepared pan. Refrigerate until firm. Using foil, lift candy out of pan. Discard foil; cut into 1-1/2-in. squares.
Nutrition Facts :
CHOCOLATE AND MARSHMALLOW ICING
Rich and gooey icing.
Provided by CelticNordicGal
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Stir chocolate chips, marshmallows, brown sugar, butter, and vanilla in a saucepan over medium heat until sugar is dissolved and chocolate chips are melted, 5 to 10 minutes. Continue stirring and bring to a boil.n
- Remove from the heat and immediately pour over a cake.n
Nutrition Facts : Calories 150.1 calories, Carbohydrate 21.3 g, Cholesterol 10.2 mg, Fat 8 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 8 mg, Sugar 19 g
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- Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a medium heavy saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer registers 250°. Pour sugar mixture into the bowl of a stand mixer; let stand until a candy thermometer registers 210°.
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