CRISPY CARAMEL-DIPPED MARSHMALLOWS
Take dessert to the next level with Crispy Caramel-Dipped Marshmallows! We're fans of caramel-dipped anything, and Crispy Caramel-Dipped Marshmallows are a particularly fun way to enjoy crispy treat-style deliciousness on a stick.
Provided by My Food and Family
Categories Home
Time 45m
Yield 40 servings
Number Of Ingredients 4
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
- Cover baking sheet with waxed paper. Measure cereal into pie plate. Use toothpicks to dip marshmallows, 1 at a time, into caramel sauce then cereal, turning to evenly coat marshmallow with each ingredient. Place on prepared baking sheet.
- Refrigerate 30 min.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHOCOLATE COVERED MARSHMALLOWS
Easy and yummy. Great for parties.
Provided by Tricia D
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 10
Number Of Ingredients 2
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.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 27.1 g, Fat 10.1 g, Fiber 2 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 9.5 mg, Sugar 22.5 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.
CARDAMOM WHITE HOT CHOCOLATE WITH PISTACHIO AND COCONUT DIPPED MARSHMALLOWS
Provided by Trisha Yearwood
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
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 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!
CARAMEL-DIPPED MARSHMALLOWS
Provided by Damaris Phillips
Categories dessert
Time 50m
Yield 15 marshmallows
Number Of Ingredients 7
Steps:
- Fill a glass with ice water and set aside. Line a cookie sheet with waxed paper and sprinkle it generously with confectioners' sugar; set aside.
- Combine the brown sugar, sorghum and butter in a saucepan over medium. Heat until the butter and sugar melt, 3 to 5 minutes. Add the condensed milk and bring to a simmer; cook for about 1 minute. Lower the heat and continue to cook, stirring constantly, until the mixture registers 240 degrees F on a candy thermometer or until a soft ball forms when a spoonful of the caramel is dropped into the glass of ice water, 15 to 20 minutes. Let stand for 5 minutes.
- Skewer the marshmallows and dip them in the caramel so that the sides are covered but the tops are not. Place on the prepared cookie sheet to cool. Before the caramel sets, sprinkle the dipped sides with a little flaky sea salt.
- Serve immediately or wrap each candy in waxed paper to enjoy at a later time--if it's really humid where you are, they won't hold up for long!
CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS
Nothing says "I love you" like these adorable pink marshmallows dipped in chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 5h10m
Yield about 28 marshmallows
Number Of Ingredients 11
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
A fancy way to dress up plain marshmallows. Easy too!
Provided by Amy Johnson
Categories Desserts
Time 40m
Number Of Ingredients 3
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.
CHOCOLATE-DIPPED CRèME DE MENTHE MARSHMALLOWS
If these minty, chocolate-dipped marshmallows remind you of a certain popular candy, you're right-we had them in mind, because they're one of our favorites. But we're also very fond of this chewy, lighter-than-air incarnation. For a more traditional take on marshmallows, see our recipe for [Homemade Marshmallows](/recipes/food/views/51152000) . And see [Make Your Own Marshmallows](http://www.epicurious.com/articlesguides/howtocook/primers/marshmallows) for additional recipes and tips.
Provided by Kemp Minifie
Yield Makes 64 marshmallows
Number Of Ingredients 12
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 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 BERRY MARSHMALLOWS
Provided by Food Network
Time 9h50m
Yield 64 (1-inch) marshmallows
Number Of Ingredients 11
Steps:
- To Make Ahead: Store airtight, without touching (or in paper candy cups) in a single layer with wax paper underneath, in the refrigerator for up to 1 month.
- Chocolate-and-berry-flavored marshmallows are delectable-even addictive-and these surprisingly easy candies make a great gift or special treat.
- Line an 8-inch-square baking dish with wax paper, allowing it to overhang two opposing sides by about 1 inch. Thoroughly coat the paper with cooking spray; the marshmallow will stick to any uncoated areas.
- Sprinkle gelatin over juice concentrate in a small bowl; let stand, stirring once or twice, until the gelatin softens, about 6 minutes. Stir together sugar, corn syrup, water and salt in a 3- to 4-quart saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Then increase the heat to high and bring the mixture to a full boil, stirring. Stir in the gelatin mixture and vanilla and return to a boil, stirring. Boil for 1 minute more. Remove from the heat and continue stirring until the gelatin completely dissolves.
- Pour the mixture into a large bowl. Beat with an electric mixer (using a whisk attachment if possible), gradually raising the mixer speed from low to high, until the mixture is thickened, lightened in color and greatly increased in volume, 5 to 7 minutes. (It's better to overbeat than underbeat.) Beat in food color (if using).
- Scrape the marshmallow into the prepared dish, using a rubber spatula coated with cooking spray. Spread evenly to the edges. Thoroughly coat a second sheet of wax paper with cooking spray and pat it down on the marshmallow surface. Set aside until the mixture cools and firms up, about 4 hours. Transfer to the freezer for at least 4 hours and up to 24 hours before cutting.
- To cut the marshmallows, sift about a third of the confectioners' sugar onto a large clean cutting board. Peel off the top sheet of wax paper, then invert the chilled slab onto the sugar. Remove the pan and peel off the second sheet of wax paper. Sift about a third of the remaining sugar over the top. Using a large, sharp, lightly oiled knife, trim off the uneven edges all around. Mark, then evenly cut the slab lengthwise and crosswise into eighths to make 64 squares. Generously dust all the cut surfaces of the marshmallows with more sugar to keep them from sticking together. Clean off and re-oil the knife as needed. Cover and return the marshmallows to the freezer until chilled, about 45 minutes.
- To dip the marshmallows, line 2 baking sheets or trays with nonstick foil (or coat regular foil with cooking spray). Place chocolate in a medium microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 30 seconds, until mostly melted. Stir until the remaining chocolate melts completely. If the chocolate seems a little thick for dipping the marshmallows, stir in oil 1 teaspoon at a time until smooth; microwave on Medium for 15 seconds, then stir again.
- Working with a batch of about 15 marshmallows (keep the remainder in the freezer), submerge them one at a time in the chocolate and use a large dinner fork to turn and coat completely. Lift the marshmallow out with the fork, tapping it against the side of the bowl several times and scraping it against the edge to remove as much excess chocolate as possible. Stir the bowl of chocolate occasionally to keep it blended. If it cools and stiffens at any point, microwave on Medium for 10 seconds, stir well and continue dipping. Place dipped marshmallows on the prepared pan, pushing them off the fork with the tines of another fork if needed. If a pool of chocolate forms around the base of the marshmallows, tap off more excess chocolate as subsequent candies are dipped.
- Refrigerate the dipped marshmallows until the chocolate is thoroughly chilled and firm, at least 1 hour. Gently pry the marshmallows from the foil with a table knife (fingertips will mar the surface). If desired, trim off the uneven edges around the bottom of the marshmallows with a paring knife. Keep refrigerated until ready to serve. Serve chilled or let stand at room temperature for 5 minutes before serving.
- Recipe Tips & Notes:
- 1. Note: Natural food dyes, such as India Tree Natural Decorating Colors, can deliver an attractive look using concentrated vegetable pigments.
- Recipe Nutrition:
- Per piece: 51 calories; 2 g fat (1 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 3 mg sodium; 24 mg potassium
- 1/2 Carbohydrate Servings
- Exchanges: 1/2 other carbohydrate
DIPPED MARSHMALLOWS
This recipe was given to me by Ruth a lady at my church. I haven't actually timed the recipe but it is about 45 minutes to and hour to do everything.
Provided by bullwinkle
Categories Candy
Time 1h
Yield 40 marshmallows
Number Of Ingredients 5
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.
CARAMEL DIPPED MARSHMALLOW KRISPIES
Marshmallows are coated with creamy caramel then rolled in rice krispies. These treats are loved by everyone. The contrast between the crunchy exterior and creamy middle is exquisite.
Provided by lilsweetie
Categories Candy
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Lay out muffin liners or line a cookie sheet with waxed paper. Cut marshmallows in half if desired or just leave them whole. Place rice krispies in a medium bowl.
- Place the sugar, cream, and corn syrup in a small saucepan over medium heat, and stir constantly until the sugar dissolves. Stir in the butter until melted. Cook without stirring until firm ball stage (248 degrees F), then remove from the heat immediately.
- Stir in the vanilla and salt. Allow the caramel to cool to approximately 175 degrees F.
- Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and drop it in the cereal, rolling until it is covered. Place in a muffin liner or on a cookie sheet lined with waxed paper to set.
- Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over the heat for a minute or two until it becomes easy to work with.
- Allow the candies to set fully at room temperature before serving. Store excess candies in an airtight container at room temperature or in the fridge for longer storage (but bring to room temperature before serving).
Nutrition Facts : Calories 221.3, Fat 8.5, SaturatedFat 5.3, Cholesterol 28, Sodium 114.5, Carbohydrate 38, Sugar 22.6, Protein 0.7
CHOCOLATE-DIPPED MARSHMALLOWS
The easiest sweet treat with chocolate for special occasions!
Provided by Zerrin & Yusuf
Categories Snack
Time 45m
Yield 20
Number Of Ingredients 3
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.
Nutrition Facts : Calories 40 calories, Sugar 6.3 g, Sodium 6.1 mg, Fat 1.6 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 0.2 g, Protein 0.3 g, Cholesterol 0.2 mg
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.
CHOCOLATE DIPPED MARSHMALLOWS
Chocolate Dipped Marshmallows are perfect for hot cocoa or a quick snack! These are so easy I'm not even sure if this qualifies as a "recipe".
Provided by Anna
Categories Dessert
Time 15m
Number Of Ingredients 4
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.
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- One at a time, dip the marshmallows into the melted chocolate, about half way down, and then add the sprinkles on top.
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- Break up the chocolate and pop it in a microwave safe bowl. Melt the chocolate by cooking at 30 second intervals in the microwave, stirring in between each time until it is smooth and lump free. Take care not to burn it!
- Dip the marshmallows one by one into the chocolate, then place on a small baking tray or plate, chocolate side up.
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- Line a baking sheet with parchment paper. Set aside. Secure two marshmallows to each cake pop stick or straw.
- Melt caramel according to package instructions. Dip marshmallows in the caramel and swirl or use a spoon to help coat them on all sides. Allow excess caramel to drip off, and place on prepared pan. Refrigerate for at least 30 minutes.
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- Grease a baking pan 8x8-inches with cooking spray. Make sure you get in the corners, without over spraying your baking pan.
- Place the sugar, 1/4 cup of corn syrup and 1/4 cup of water in a saucepan and stir. Clip a candy thermometer into the pan and bring to a boil, until it reaches a temperature of 240-245 degrees F.
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CHOCOLATE COVERED MARSHMALLOWS - SAVORY THOUGHTS
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- Gather the ingredients. Place the dark chocolate in a microwave-safe bowl, and the white chocolate in another microwave-safe bowl. Add the coconut oil or shortening. Set aside. Take one marshmallow and one straw, stick the straw in the middle of the marshmallow (see picture 1 below).
- Prepare a baking sheet lined with parchment paper or aluminum foil.Microwave 30 seconds. Stir. And microwave again in 15 minutes intervals (if needed) until just melted.Add 1 marshmallow into the melted chocolate and submerge it. Remove the marshmallow, remove excess chocolate by tapping it against the side of the bowl gently.Here, you may add a few drops from the melted white chocolate to the chocolate and decorate as desired.
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CHOCOLATE DIPPED MARSHMALLOWS RECIPE - FOOD NEWS
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