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Chocolate Candied Marshmallows

These tasty chocolate candied marshmallows had their inspiration from, Show Me How: I Can Cook: Recipes for kids shown step by step, which Kirk had found in a library book sale.

Showmehow

Our version is the original 1995 edition. Walker had been reading the book and picked out the recipe on pages 34-35. I changed the recipe a bit, mostly because I wanted it easier for me to do (because you know kids always disappear on you halfway through….). The recipe called for drinking straws, cake pop sticks are firmer and just work better. In 1995 they were not so easy to find, nowadays, party and craft stores all sell these.

PS: A local grocery store sells dipped marshmallows…and I kid you not….they are like $2 each. Highway robbery!

PS2: I cannot keep the kids out of these. These are a winner.

PS3: Yes, they are pure junk food. Sometimes I just say….who cares.

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Chocolate Candied Marshmallows

Ingredients:

  • 1 bag marshmallows
  • 6 ounces chocolate chips (milk or semi-sweet)
  • Sprinkles and decorative sugars
  • 16 to 20 Lollipop/Cake Pop Sticks

Directions:

Cover 1 to 2 cooling racks with parchment paper. Gently pushing a cake pop stick into each marshmallow, about 90% of the way through, set aside.

Depending on how many kinds of sprinkles, set out a large plate for each color or type, sprinkle some on each plate.

Put chocolate chips in a heat-proof bowl. Melt in microwave for 1 minutes, stir gently with a small silicone spatula. Continuing melting for 30 second bursts, stirring, until the chocolate is smooth. Depending on what type of chocolate, it can take 1:3- to 1 few minutes. Let rest on counter, stirring a few times.

Dip each marshmallow, gently, into the chocolate. I used the spatula to spread the chocolate on each marshmallow, like a paintbrush, using it to work off any extra, back into the bowl.

Hold the marshmallow over the plate, sprinkle on your sprinkles as desired, gently turning it so extras fall off, back onto the plate.

Once decorated as desired, place gently onto the cooling rack. Let rest until firmed up, about 15 to 30 minutes. Repeat until done.

Once firmed up, place into glass storage containers, seal tightly.

Makes about 18 to 20 marshmallows.

Notes:

I used Jet Puffed Stacker Mallows, 8-Ounce, I had seen these at our local Grocery Outlet store for 50 cents a bag and knew they would work perfectly. They are long, rectangle in shape and thinner.

For the sprinkles/sugars I used: Wilton Sparkling Sugar Food Decorative, White, Wilton Sparkling Sugar, Blue, and Geeky Hostess “Tardis” Police Box sprinkles.

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