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.
MINIONS MARSHMALLOW POPS
My kids were obsessed with the minions after watching Despicable Me so I made these marshmallow pops for my daughter's birthday. Huge hit with everyone. You can also decorate cake pops this way.
Provided by stella
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h50m
Yield 15
Number Of Ingredients 8
Steps:
- Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
- Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
- Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
- Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
- Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 31.7 g, Cholesterol 4.9 mg, Fat 7.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 59.3 mg, Sugar 25.6 g
HOMEMADE MARSHMALLOW POPS
Homemade marshmallows are fun to eat on a stick or to stir into your favorite hot chocolate. Their melt-in-your-mouth texture appeals to the young and the young at heart. -Jennifer Andrzejewski, Grizzly Flats, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 marshmallows.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 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).
MARSHMALLOW S'MORES POPS
Toasting the marshmallows in this recipe adds a campfire flavor to the finished pop, but if you are short on time they are also adorable and delicious using an untoasted marshmallow.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 18 pops
Number Of Ingredients 5
Steps:
- Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them.
- While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.
- Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.
- Once the marshmallows have cooled, skewer them and set aside.
- Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.
- Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs.
- Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.
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BEST EASY MARSHMALLOW POPS - HOW TO MAKE …
From thepioneerwoman.com
Servings 12Total Time 25 minsEstimated Reading Time 3 mins
- 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.
HOW TO MAKE MARSHMALLOW POPS - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 12Estimated Reading Time 3 minsCategory Dessert, Main Dish, SnackTotal Time 1 hr 5 mins
- Melt chocolate chips or wafers in a glass microwave safe bowl on 50% power for 30 seconds and then continue to microwave in 15-second intervals for about 1 to 2 minutes until completely melted.
- Add three marshmallows to each straw. If you’re adding fillings, you want to spread them on with a rubber spatula after each marshmallow, except the last one.Dip or use a spoon to spread the chocolate on each marshmallow pop.
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