FRUITY MARSHMALLOW POPS
Homemade fruit pops are fun and easy to make. Flavored with gelatin and apple juice and studded with mini marshmallows, these frozen pops are sure to appeal to kids of all ages!
Provided by My Food and Family
Categories Recipes
Time 5h15m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Gradually add to marshmallow creme in large bowl, beating with mixer after each addition until well blended. Stir in juice.
- Pour evenly into 12 paper or plastic cups. Use back of spoon to gently press 2 Tbsp. marshmallows into gelatin mixture in each cup. Freeze 1 hour or until almost firm.
- Insert wooden pop stick into center of each cup. Freeze 4 hours or until firm. Remove from cups before serving.
Nutrition Facts : Calories 130, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 27 g, Protein 1 g
TEENAGE MUTANT NINJA TURTLES MARSHMALLOW POPS
With just a few ingredients, you can create these kid-pleasing tasty pops!
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- In small deep microwavable bowl, place vanilla frosting. Microwave uncovered on High 15 to 20 seconds or until mixture can be stirred smooth. Stir in green food color until light green.
- Insert 1 lollipop stick into each marshmallow; dip into frosting to evenly coat. Place in tall glass to dry.
- Unroll fruit snack, and cut off about an 8-inch strip of desired colors to make masks on pops. Place cut strip on cutting board. Starting at midpoint of strip, use small sharp knife to cut small horizontal slits for eyes about 3/4 inch apart. Place candy eyes under slits in fruit snacks. Place masks on dried marshmallows, tying to secure. Cut off some of the fruit snack on ends, leaving about 1 inch remaining.
- Use gel to make mouths on marshmallows. Or place chocolate frosting in small resealable food-storage plastic bag, and cut off small corner of sealed bag; pipe mouths on marshmallows.
Nutrition Facts : Calories 230, Carbohydrate 43 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Pop, Sodium 115 mg, Sugar 9 g, TransFat 2 1/2 g
MARSHMALLOW POPS
Making these pops is a fun activity for a children's party because any age can participate. Customize them for holidays or special occasions by rolling them in coordinating colored sprinkles. -Marcia Porch, Winter Park, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
MARSHMALLOW POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 12 marshmallow pops
Number Of Ingredients 8
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).
FRUIT POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
MINION MARSHMALLOW POPS
Brooke McClay from Cheeky Kitchen shares a favorite recipe for Minions atop Betty Crocker fudgy brownies.
Provided by Brooke Lark
Categories Dessert
Yield 12
Number Of Ingredients 6
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!
Nutrition Facts : ServingSize 1 Serving
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- One by one, dip the very tip of the lollipop stick into the melted chocolate, then stick that end of the stick into the marshmallow until it's not quite all the way through.
- Next, roll the marshmallow in the chocolate to coat it, then tap the stick gently on the side of the double boiler to get rid of the excess.
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