Fruity Marshmallow Pops Recipes

Steps:

• In a microwave, melt chocolate chips with oil; stir until smooth. , Thread two marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set.

Steps:

• Microwave caramels, milk and butter in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Insert lollipop stick into 1 marshmallow; dip in caramel sauce, then in nuts. Place on waxed-paper covered baking sheet.
• Repeat with remaining marshmallows, sauce and nuts. Let stand 20 min. or until caramel coating is firm.

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).

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

Steps:

• In a large bowl, combine cold water and gelatin; set aside., Meanwhile, in a large heavy saucepan over medium heat, combine the sugar, corn syrup, water and salt. Bring to a boil, stirring occasionally. Cover and cook for 2 minutes to dissolve sugar crystals; uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on medium speed for 14 minutes. Add extract; beat 1 minute longer. Meanwhile, sprinkle 2 tablespoons confectioners' sugar into a greased 13x9-in. pan., With greased hands, spread marshmallow mixture into prepared pan. Top with 2 tablespoons confectioners' sugar. Cover and cool at room temperature for 6 hours or overnight., Cut 15 snowflakes with a greased 2-1/2-in. snowflake-shaped cookie cutter; toss in remaining confectioners' sugar. If desired, gently press lollipop stick into each snowflake. Store in an airtight container in a cool, dry place.

Steps:

• Melt candy melts in a microwave-safe bowl, according to package directions.
• Dip one end of the sucker sticks into the candy melt. Press sucker sticks into marshmallows, and allow candy melt to cool.
• Dip entire marshmallow into the candy melt, until fully coated. Press the bottom of the sucker stick into a piece of styrofoam, allow candy melt to cool completely.
• Slice fruit rollups into 1/2 inch strips. Press strip around the bottom portion of the marshmallow to create blue overalls for your minions.
• Pipe a big, black circle (or two smaller black circles) onto each marshmallow. Press a candy eyeball (or two candy eyeballs) into the icing.
• Pipe a thin, black line from one side of the eyeball, around the back of the marshmallow, until it touches the other side of the eyeballs to create goggle lines.
• Allow icing to harden completely. Share!