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
AMY'S CHOCOLATE COVERED, HOMEMADE MARSHMALLOW DIPPED STRAWBERRIES!
After descovering my love of home made marshmallows I came up with this! My families love of chocolate covered strawberris and home made marshwallows makes this a go to recipe for every baby shower, wedding shower, and tea party! Hope you enjoy!
Provided by Amy Croyle
Categories Other Desserts
Number Of Ingredients 10
Steps:
- 1. Wash strawberries and let dry completely. If they are not all the way dry the marshmallow will not stick.
- 2. spred out and lightly greas enough wax paper to place strawberries on after they are dipped.
- 3. In a larg mixing bowl (I use my kitchen aid mixer bowl) sprinkle gelatin over 1/2 cup water; set aside.
- 4. In a large heavy saucepan, combine sugar, corn syrup, salt, and remaining water. Bring to a boil, stiring occasionally. Cook without strring, until a candy thermometer reads 240* (soft-ball sstage)
- 5. Remove from heat and gradully add to gelatin in small stream while beating. Beat on high speed until mixture is thick and the volume has doubled, about 15minuts, it should look like marshmallow cream, beat in vanilla extract. Start next step immediately
- 6. Either buy holding on to the stem or by inserting a wood or bamboo skewers into the stem end carefully dip in marshmallow then set on wax paper. work quicky marshmallow will start to set kinda fast.
- 7. When you are done dipping the strawberries in the mashmallow let them set for about 45min to and hour to let set up a little. There will probably be marshmallow remaining I drop it by spoon full onto the greased wax paper, then toss in powdered sugar (some times I add cocoa power to it) when set up, and store in an air tight container. I like to play around with the extra! You can try all sorts of fun stuff!
- 8. After strawberries with marshmallows have set up a little melt chocolate almond bark or just chocolate in microwave or double boiler. If you are in a hurry I would use almond bark, it sets up way faster then real chocolate. Dip strawberries in chocolate far enough so you can just see the marshmallow peaking out. return to wax paper and allow chocolate to harden.
- 9. Peal strawberries from wax paper and serve! I like to sprinkl with a little powdered sugar.
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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