Chocolate Dipped Marshmallows Food

CHOCOLATE DIPPED MARSHMALLOWS

Steps:

• Melt the almond bark according to package directions.
• Insert a toothpick into each marshmallow.
• Dip each marshmallow about halfway (or more!) into the chocolate.
• Gently shake to let the excess chocolate drip off the marshmallows, set on wax paper. You can do several and then add sprinkles but don't wait until you are done dipping all the marshmallows or the chocolate will be to hardened.
• Allow the marshmallows to finish setting and then store in an airtight container. They will last for several days, don't let them get too warm.

CHOCOLATE-DIPPED CRèME DE MENTHE MARSHMALLOWS

Steps:

• Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
• Put 1/3 cup water and crème de menthe in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water and crème de menthe. Let soften while you make the sugar syrup.
• In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.
• With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the peppermint extract and the green food coloring, adding more for a darker green color.
• Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For rectangular marshmallows, cut lengthwise into 8 strips, then crosswise into fourths, to form a total of 32 rectangles.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess.
• In a dry metal bowl set over a pan of barely simmering water, melt the chocolate and shortening, stirring until smooth. Working with one marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about 1/8 inch into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl. Transfer, chocolate side up, to a wire rack set over a baking sheet and let stand until the chocolate is set. DO AHEAD: Marshmallows-without chocolate-can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month. Chocolate-dipped marshmallows can be stored in the same manner, but will only keep for about 2 days.

CHOCOLATE-DIPPED SALTED CARAMEL MARSHMALLOWS

Steps:

• Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
• Put 2/3 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
• In a small saucepan, bring 1/2 cup water to a simmer and keep hot, covered. Meanwhile, in a heavy 3- to 4-quart saucepan, combine the granulated sugar and 1/2 cup water and place over moderate heat, stirring until the sugar is dissolved. Once the sugar is dissolved, stop stirring and bring the syrup to a boil, washing down the sides of the pan occasionally with a pastry brush dipped in cold water. Boil until the syrup begins to caramelize. Continue cooking, swirling the pan gently once or twice, until the syrup is a deep golden caramel color.
• Remove the pan from the heat, and standing back, carefully add the 1/2 cup hot water-it will bubble up and steam. Whisk the caramel until smooth, then whisk in the corn syrup and salt. Return the pan to moderate heat and bring the sugar syrup to a boil. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the pan from the heat and let stand briefly until the bubbles dissipate slightly.
• With the mixer on low speed, pour the hot syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla.
• Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered, at room temperature until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess.
• In a dry metal bowl set over a pan of barely simmering water, melt the chocolate and shortening, stirring until smooth. Working with one marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about 1/4 inch into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl. Sprinkle the chocolate-covered side of the marshmallow with a few flakes of sea salt, then transfer, chocolate side up, to a wire rack set over a baking sheet and let stand until the chocolate is set. DO AHEAD: Marshmallows-without chocolate-can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month. Chocolate-dipped marshmallows can be stored in the same manner, but will only keep for about 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.

CHOCOLATE DIPPED MARSHMALLOWS

Steps:

• Go through the bag of marshmallows and pick out the best ones to use.
• Put your bag of candy melts into a large, deep mug and melt in the microwave being careful not to overheat it. Best practice is to do 1 minute and stir. Then 30 seconds at 70% power and stir. Let the heat of the mug aid in the melting of the candy. It should take about 5 minutes of stirring to get it all melted and smooth.
• Dip the tip of the wooden pick into the candy and then insert it half way into the marshmallow. Dip the entire marshmallow in the candy and let the excess drip off. Stand the dipped marshmallow up on a cookie sheet lines with wax paper to dry.
• Once all are done, use your edible spray paint to gently apply some color. Follow the directions and don't be too close to the pop. Set it aside to dry.
• To use the Pearl Dust, simply use a dry and clean paint brush to brush on the pearl dust to the dry candy coating. No drying required, just set it aside.
• For the stripes, give your candy a good stir and make sure that it falls off your spatula in a smooth ribbon. Then simply twist the marshmallow under the ribbon of candy. Check out my here.
• While it's still wet, sprinkle the Rainbow Disco Dust over. Set it aside to dry.
• Make a variety and enjoy!

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.

CHOCOLATE-DIPPED MARSHMALLOWS

Steps:

• Melt chocolate in a heatproof bowl over boilimg water and let it cool a little.
• Dip half of each marshmallow in the melted chocolate and make them stand, chocolate covered parts will look up.
• Wait 2 minutes and then dip them into sprinkles.
• Chill for 30 minutes and serve or pack.

CHOCOLATE-DIPPED MARSHMALLOW SKEWERS

Steps:

• Thread 1 each strawberry and marshmallow onto each of 16 small straws or wooden skewers.
• Dip tops of marshmallows in chocolate, then in sprinkles. Refrigerate until firm.

CHOCOLATE-DIPPED MARSHMALLOWS

Steps:

• Lightly coat an 8 x 8 baking pan with cooking spray. Whisk together gelatin and 1/2 cup cold water in a small bowl and set aside 5 minutes. Meanwhile, make coating: Sift together confectioners' sugar and cornstarch or potato starch in a bowl and stir to combine. Set aside.
• In a medium saucepan, stir together sugar, corn syrup, 1/4 cup water, and salt. Bring sugar mixture to a boil over medium-high heat. As it's coming to a boil, dip a pastry brush in water and brush down sides of pot to remove any sugar residue. Cook until temperature reaches 240 degrees F (check with a candy or meat thermometer). Meanwhile, microwave gelatin on high until melted, 20 to 30 seconds. Pour into bowl of a stand mixer fitted with whisk attachment, set mixer speed to low, and keep it running.
• Slowly pour sugar syrup into mixer bowl. Increase speed to medium and beat 5 minutes. Increase to medium-high and beat 5 more minutes. Beat on the highest setting 1 to 2 minutes more, then beat in vanilla. The finished marshmallow should now be opaque white, fluffy, and tripled in volume. Pour into prepared pan, using a rubber spatula to smooth into the corners. Sift 1/4 cup coating evenly and generously over top. Let set, uncovered, at least 6 hours or overnight in a cool, dry place.
• Use a knife to loosen marshmallow from edges of pan. Invert slab onto a coating-dusted work surface and dust it with more coating. Cut into whatever size pieces you wish (a pizza cutter works well). Dip sticky edges of marshmallows in more coating, patting off excess.

CHOCOLATE-DIPPED HOMEMADE MARSHMALLOWS

Steps:

• Prepare Homemade Marshmallows as directed.
• In a medium microwave-safe bowl microwave chocolate and whipping cream on 100 percent power (high) for 30 seconds. Stir; microwave for 30 to 45 seconds more or until melted and smooth, stirring every 15 seconds.
• In a small bowl stir together powdered sugar and cornstarch. Lightly dust a work surface with about half of the powdered sugar mixture. Remove plastic wrap from top of marshmallows. Run a knife around edges of pan to loosen marshmallows; carefully invert onto the prepared surface. Remove plastic wrap or paper. Lightly dust marshmallows with more of the powdered sugar mixture.
• Using 1-3/4- to 2-inch straight-sided cookie cutters, cut marshmallows into desired shapes, dipping the cookie cutter into the remaining powdered sugar mixture before making each cut. Place cutouts on a wire rack set over a sheet of waxed paper. (For best results, press the cookie cutter firmly into the marshmallows until you feel the cutter break through, then wiggle it a bit to make sure it's completely through. Lift the cookie cutter and gently press the marshmallow out onto the rack.)
• Dip the bottom of each marshmallow cutout into the melted chocolate, letting excess chocolate drip off. Return dipped cutout, chocolate side up, to the wire rack. If necessary, use an offset spatula to smooth out any uneven spots. Freeze about 30 minutes or chill about 2 hours or until chocolate is set.
• Place each color of candy coating in a small microwave-safe bowl. Microwave, one bowl at a time, on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted and smooth, stirring once. Set bowls in a pan half-filled with boiling water to prevent coating from thickening.
• Using a spoon, drizzle the top of each dipped cutout with melted coating, moving the spoon back and forth in short bursts. (As you work, drizzle four or five of the cutouts with one color of coating, then drizzle the next four or five cutouts with another color, and so on.) Let stand until coating is set. If desired, wrap marshmallow cutouts in decorative plastic bags for gift giving. Homemade Marshmallows
• Line a 13x9x2-inch baking pan with plastic wrap or parchment paper. Coat plastic wrap or paper with cooking spray; set pan aside. In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup of the cold water; set aside.
• In a 2-quart heavy saucepan combine the remaining 1/4 cup cold water, 1-3/4 cups of the granulated sugar, and the corn syrup. Bring to boiling over medium-high heat. Clip a candy thermometer to side of saucepan. Cook, without stirring, over medium-high heat until thermometer registers 260°F, hard-ball stage (12 to 15 minutes total). Pour over gelatin mixture in bowl and stir to combine (mixture will foam and bubble up in the bowl).
• Meanwhile, in a large mixing bowl beat egg whites, vanilla, and salt with an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). With the mixer running on high speed, gradually add gelatin mixture to egg white mixture, beating for 5 to 7 minutes or until thickened (like the consistency of thick, pourable cake batter). Quickly and gently spread marshmallow mixture into the prepared baking pan. Coat another sheet of plastic wrap or parchment paper with cooking spray; place, coated side down, over mixture in pan. Chill for at least 5 hours or until firm.
• *Tip: Buy a product that is only egg whites. If you can't find refrigerated egg white product, you can use 2 regular eggs and pasteurize the whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Cook and stir over low heat until mixture registers 160°F on an instant-read thermometer. You may see a few pieces of cooked egg white in the mixture. Remove from heat and place saucepan in a large bowl half-filled with ice water. Stir for 2 minutes to cool mixture quickly. Candy thermometer Assorted 1-3/4- to 2-inch straight-sided cookie cutters Offset Spatula (optional) Don't throw away the leftover pieces of marshmallow. Cut the trimmings into bite-size pieces and coat with powdered sugar, then store in an airtight container. They're perfect to serve in hot cocoa or on top of chocolate pancakes!

CHOCOLATE-COVERED MARSHMALLOW POPS

Steps:

• Place chocolate melts in a microwave-safe bowl, and heat in the microwave on 50% power for 1 minute. Stir well. Continue heating on 50% power in 30-second intervals, stirring in between each, until completely melted. Do not overheat or the chocolate will become unworkable.
• While the candy melts are in the microwave, push sticks into the center of each marshmallow on one of the flat sides so they sit firmly without piercing through the other side.
• Place sprinkles and other decorative toppings into small bowls. Line a sheet pan with a piece of waxed paper and set aside, or prepare a block of styrofoam or florist's foam for allowing the chocolate to set.
• Dip the tops of marshmallows into melted chocolate and let any excess drip back into the bowl. Wait about 10 seconds, then sprinkle toppings onto the marshmallows with your hands or a spoon.
• Stick the pops into styrofoam blocks so the chocolate can set. If you don't have styrofoam, you can set them on a sheet pan lined with wax paper, stick side up. Let sit until chocolate is set, about 30 minutes.

CHOCOLATE DIPPED MARSHMALLOWS

Steps:

• Melt the chocolate/candy melts according to package direction
• Using a skewer, dip each marshmallow in the chocolate and turn upright, then slide a fork under the marshmallow with the skewer fitting in between the fork tines, and gently pull the skewer out. Using the skewer carefully push the marshmallow from the bottom off of the fork onto wax paper surface.
• Before chocolate hardens, sprinkle with favorite toppings.

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!

CARDAMOM WHITE HOT CHOCOLATE WITH PISTACHIO AND COCONUT DIPPED MARSHMALLOWS

Steps:

• Put the pistachios and grated coconut on 2 separate small plates. Lightly spray a large plate with cooking spray.
• Put the semisweet chocolate chips in a ramekin or very small microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Stir in the coconut oil.
• Dip a marshmallow halfway in the chocolate, then coat in the pistachios; transfer to the sprayed plate. Repeat with 3 more of the marshmallows. Dip the remaining marshmallows halfway in the chocolate, then coat in the coconut. Refrigerate until ready to serve.
• Put the white chocolate chips, cardamom and 1 cup of the milk in a medium saucepan. Heat over medium-high heat, whisking often, until smooth. Add the heavy cream and remaining 2 1/2 cups milk and heat, stirring occasionally, until hot. Stir in the vanilla.
• Serve the white hot chocolate with the marshmallows.

CHOCOLATE COVERED MARSHMALLOWS

Steps:

• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
• Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.

CHOCOLATE DIPPED MARSHMALLOW COOKIES

Steps:

• Preheat the oven to 175°C (approximately 350°F).
• Mix the flour with the whole wheat flour, salt, baking powder, baking soda, and cinnamon. Beat the butter with the sugar until creamy in a separate bowl. Gradually add the eggs to the butter. Fold the flour mixture into the eggs and butter and stir until smooth. Drop the dough with a tablespoon onto a parchment lined baking sheet. Bake in the oven for 6-8 minutes, until golden brown. Meanwhile, cut the marshmallows horizontally. Remove the cookies from the oven and place one marshmallow on each cookie. place back in the oven for 2 minutes, or until the marshmallow is soft. Remove from the oven and press the marshmallow flat on the cookie. Cool on a wire rack.
• Chop the chocolate and melt in a bowl over a pot of simmering water. Let cool briefly and then dip each cookie in the chocolate. This works best with a fork. Completely cover in chocolate and let dry on a wire rack or parchment paper.

CHOCOLATE-DIPPED MARSHMALLOWS

Steps:

• Combine chocolate chips and oil in a microwave-safe bowl. Microwave on medium setting for one to 1-1/2 minutes until chocolate is softened; stir until smooth. With a candy dipping tool or toothpick, dip marshmallows into chocolate to cover completely. Sprinkle with desired garnish; set on wax paper until firm.

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.

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 RECIPE

Steps:

• Mix cornstarch and powdered sugar in small bowl. Coat 9" x 13" baking dish with cooking spray and dust inside of baking dish with ½ the cornstarch mixture (reserve remaining mixture).
• Pour ½ cup water into microwave safe bowl and add gelatin. Let stand 10 minutes.
• Mix ½ cup water, sugar, agave syrup and salt in medium saucepan. Bring to boil, stirring until sugar dissolves. Attach candy thermometer to saucepan and continue to cook until temperature reaches 235 degrees.
• Put bowl with gelatin into microwave and heat 30 second then pour gelatin mixture into mixing bowl of stand mixer. Mix on low speed using whisk attachment. When sugar mixture reaches 240 degrees, add to mixing bowl with gelatin mixture. Begin mixing on low, turn to high speed once everything is combined. Beat 8 minutes until mixture is thick and fluffy. Stir in vanilla and beat an additional 2 minutes on high speed.
• Spread marshmallow mixture into pan using spatula (use a wet spatula to prevent mixture from sticking). Sift remaining powdered sugar mixture over top of marshmallow fluff. Let sit 5 hours at room temperature or overnight, covered.
• Unmold marshmallows on cutting board, lightly coated with powdered sugar. Cut into small cubes (spray the knife with cooking spray before slicing to prevent marshmallows from sticking).
• Melt chocolate per package instructions. Drizzle marshmallow cube in melted chocolate, caramel sauce (is using) then in crushed pecans. Set on plate, coating side up. Repeat steps until all cubes are decorated. Cool in refrigerator until chocolate sets.