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.
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!
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.
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 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 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
CHOCOLATE-COVERED MARSHMALLOW TOP HATS
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 24 servings
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl; set aside.
- Put the butter and 2 ounces of the chopped chocolate in a large microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Whisk in the sugar, egg and vanilla until smooth. Stir the flour mixture into the chocolate mixture until smooth.
- Gently roll tablespoonfuls of dough into balls; arrange about 1 1/2 inches apart on the prepared baking sheets. Gently flatten the cookies with your fingers. Bake, switching the pans halfway through, until the edges of the cookies are just set, about 12 minutes. Immediately press a marshmallow half, cut-side down, into the center of each cookie. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
- Microwave the remaining 6 ounces chocolate in a medium microwave-safe bowl in 30-second intervals, stirring, until smooth; stir in the coconut oil. Let stand until slightly thickened, about 10 minutes. Spoon the chocolate over the marshmallows, then use the back of a small spoon to gently spread the chocolate so it covers the cookies. Decorate with nonpareils. Let set, 1 hour.
CHOCOLATE-COVERED MARSHMALLOW KISSES
Enjoy these Chocolate-Covered Marshmallow Kisses anytime you like. These simple Chocolate-Covered Marshmallow Kisses are great when served with hot cocoa.
Provided by My Food and Family
Categories Recipes with Candy
Time 40m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Make indentation in each marshmallow with your finger; insert cherry into indentation, leaving top of cherry partially exposed. Using fork to support bottom of marshmallow, dip, 1 at a time, in chocolate, turning to evenly coat marshmallow and cherry. Gently shake off excess chocolate.
- Place on waxed paper-covered baking sheet. Refrigerate 20 to 30 min. or until chocolate is firm.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 25 g, Protein 3 g
CHOCOLATE COVERED MARSHMALLOW TRUFFLES
Make some Chocolate Covered Marshmallow Truffles with only three ingredients. These Chocolate Covered Marshmallow Truffles are incredibly easy to make!
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield Makes 20 servings.
Number Of Ingredients 3
Steps:
- Melt chocolate as directed on package. Dip marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
- Place marshmallows, in single layer, on sheets of waxed paper. Sprinkle with nuts.
- Let stand at room temperature 1-1/2 to 2 hours or until chocolate is firm.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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
CHOCOLATE COVERED MARSHMALLOW EASTER EGGS
I got this recipe from my mom, but I don't know where she got it from. These are really good and simple. Don't let the amount of flour scare you. It can be sifted and reused, as it's just used in this recipe to form the egg mold.
Provided by Kzim4
Categories Candy
Time 4h30m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
- Press plastic egg halfway into flour to form an impression.
- Repeat 35 times, leaving a small amount of space between each impression.
- In a small bowl, sprinkle gelatin over cold water; set aside.
- In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
- Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
- Remove from heat; stir in remaining corn syrup.
- Pour into large mixing bowl.
- Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
- Beat in vanilla.
- Spoon mixture into egg depressions; dust with flour.
- Let stand 3-4 hours or until set.
- Remove marshmallow eggs from flour, and dust off any excess flour.
- Dip into melted dark chocolate candy coating.
- Place flat side down on wax paper.
- Let stand until set.
- Pour white candy coating into a heavy-duty resealable plastic bag.
- Cut a small hole in the bottom corner.
- Drizzle over eggs.
Nutrition Facts : Calories 150.4, Fat 4.6, SaturatedFat 0.3, Cholesterol 1, Sodium 9.2, Carbohydrate 27, Fiber 0.8, Sugar 20.6, Protein 1.1
CHOCOLATE COVERED PRETZELS WITH MARSHMALLOWS
A friend at work brought these in one Christmas, and I've been making them ever since. Without a doubt, the easiest sweet 'n salty thing ever. I only dare make these around the holidays because when I do, I can't stop eating them! I was lucky enough to get some excellent quality dark chocolate wafers from a baking and chocolate supply store and they melt like a charm. If you want to be really fancy, you can use the mini-pretzels and put a single pretzel with these fixings in an individual paper candy cup. Very pretty and just as delicious, but much more time consuming.
Provided by Brooklyn Cookin
Categories Candy
Time 5m
Yield 2 cookie sheets' worth!, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Spread out pretzels on 2 waxed paper covered cookie sheets.
- Sprinkle marshmallows over pretzels.
- In 2 cup measuring cup, microwave 1 cup dark choco wafers approximately 60 seconds, stirring after 30 seconds.
- Remove chocolate from microwave and quickly stir melted chocolate and drizzle over pretzels in trays.
- Reheat chocolate 10-12 seconds if it thickens from cooling down If you choose to add sprinkles, this is the time for it so they'll stick to the chocolate before it hardens.
- Cool at room temperature. Store at room temperature. Refrigeration not necessary at any point.
- The amounts above make 2 cookie sheets' worth.
Nutrition Facts : Calories 115.4, Fat 0.8, SaturatedFat 0.1, Sodium 411.9, Carbohydrate 24.2, Fiber 0.9, Sugar 0.8, Protein 3.1
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