Fruity Marshmallow Pops Recipes

FRUITY MARSHMALLOW POPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Gradually add to marshmallow creme in large bowl, beating with mixer after each addition until well blended. Stir in juice.
• Pour evenly into 12 paper or plastic cups. Use back of spoon to gently press 2 Tbsp. marshmallows into gelatin mixture in each cup. Freeze 1 hour or until almost firm.
• Insert wooden pop stick into center of each cup. Freeze 4 hours or until firm. Remove from cups before serving.

MARSHMALLOW POPS

Steps:

• Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both). Next, melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings.
• One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
• Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'mores version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies.
• Set the pops, stick-side up, on a piece of waxed paper, or stick them into florist foam (used to make flowers stand up).