Easy Chocolate Dipped Marshmallows Recipes

CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS

Steps:

• Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
• Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
• Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
• Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
• Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
• Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
• Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
• Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
• Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

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.

MARSHMALLOWS DIPPED IN CHOCOLATE

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.

EASY CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
• Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.

EASY CHOCOLATE DIPPED MARSHMALLOWS

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.

EASY CHOCOLATE COVERED MARSHMALLOWS!

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!

DIPPED MARSHMALLOWS

Steps:

• In a double boiler combine all the ingredients except the marshmallows and rice krispies.
• When melted stir until smooth.
• Stick marshmallows on a fork and dip in caramel mixture.
• Roll in rice krispies.
• Let cool.
• Note: These are suppose to freeze well but I have never froze them.