Chocolate Covered Marshmallows Recipes

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EASY CHOCOLATE COVERED MARSHMALLOWS!



Easy Chocolate Covered Marshmallows! image

Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily! Enjoy! :)

Provided by Sharon123

Categories     Lunch/Snacks

Time 7m

Yield 14 marshmallows

Number Of Ingredients 5

1 cup semi-sweet chocolate chips (or you can use dark, milk chocolate, bittersweet)
1 tablespoon vegetable shortening
14 marshmallows
colored sprinkles, your choice of color (optional)
1 cup nuts, finely chopped (optional)

Steps:

  • In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
  • Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
  • Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!

MOMMA REINER'S CHOCOLATE-COVERED MARSHMALLOWS



Momma Reiner's Chocolate-Covered Marshmallows image

This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 30 chocolate-covered marshmallows

Number Of Ingredients 10

Nonstick cooking spray
2 tablespoons plus 1/2 teaspoon unflavored gelatin
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup cornstarch
Momma Reiner's Chocolate Fudge

Steps:

  • Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
  • In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
  • Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
  • Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
  • Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.

CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS



Chocolate-Covered Strawberry Marshmallows image

Nothing says "I love you" like these adorable pink marshmallows dipped in chocolate.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield about 28 marshmallows

Number Of Ingredients 11

1/4 cup cornstarch
1/4 cup confectioners' sugar
Nonstick cooking spray, for greasing
1 cup frozen strawberries, thawed and drained
1 1/2 cups granulated sugar
1 cup light corn syrup
Three 1/4-ounce packages unflavored gelatin
Red gel food coloring, for coloring the marshmallow
1 cup semisweet chocolate chips
1 tablespoon coconut oil
Red or pink sprinkles, for topping

Steps:

  • Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
  • Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
  • Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
  • Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
  • Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
  • Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
  • Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
  • Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
  • Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

CHOCOLATE COVERED MARSHMALLOWS



Chocolate Covered Marshmallows image

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

2 cups semisweet chocolate chips
10 large marshmallows

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



Chocolate-Covered Berry Marshmallows image

Provided by Food Network

Time 9h50m

Yield 64 (1-inch) marshmallows

Number Of Ingredients 11

1 tablespoon unflavored gelatin (about 1 1/2 packages)
3 tablespoons plus 2 teaspoons frozen raspberry-white grape or cran-raspberry juice concentrate thawed
1 cup granulated sugar
1/4 cup light corn syrup
6 1/2 tablespoons water
1 Pinch salt
1 1/2 teaspoons vanilla extract
3-4 drops red food color preferably natural (see Note), optional
1/2 cup (approximately) confectioners' sugar for dusting
14 ounces semisweet or bittersweet chocolate coarsely chopped
1-3 teaspoons canola oil if needed

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

CHOCOLATE-COVERED MARSHMALLOW COOKIES



Chocolate-Covered Marshmallow Cookies image

I've always liked to cook, and this cookie recipe was always a favorite of my eight children. Now it's a favorite of my 11 grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 17

1-3/4 cups sifted cake flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecan halves
FROSTING:
2 cups confectioners' sugar
5 tablespoons baking cocoa
1/8 teaspoon salt
3 tablespoons butter, softened
4 to 5 tablespoons half-and-half cream

Steps:

  • Sift together flour, cocoa, salt and soda; set aside. In a bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well., Drop by heaping teaspoonfuls about 2 in. apart on greased baking sheets. Bake at 350° for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool. , Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.

Nutrition Facts : Calories 273 calories, Fat 10g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

EASY CHOCOLATE DIPPED MARSHMALLOWS



Easy Chocolate Dipped Marshmallows image

Sweet treats for anytime or occasion. For the kids or dinner parties.This recipe comes from Real Simple February 2009. In 10 minutes you have a great dessert or sweet snack with few ingredients. We made them for the holidays and topped with green sprinkles but you can top with anything your heart desires. The site wouldn't let me use just topping so I had to put ice cream topping but there is no ice cream involved here. You get the idea though. Enjoy this little ditty. ChefDLH

Provided by ChefDLH

Categories     Dessert

Time 20m

Yield 12 marshmallows, 6 serving(s)

Number Of Ingredients 3

12 marshmallows
2 ounces semisweet chocolate, melted
3 tablespoons ice cream topping (such as chopped pistachios, shredded coconut, and crumbled graham crackers also Mini m&ms, sprinkles)

Steps:

  • Melt chocolate one of two ways (see below).
  • Dip half of each marshmallow in the melted chocolate, letting the excess drip off.
  • Then sprinkle with your desired toppings.
  • Serve immediately or chill until firm, about 20 minutes.
  • *************** To melt chocolate*************.
  • Melt chocolate in top of a double boiler or a heat proof bowl set over (not in) a saucepan of simmering water. Cook, stirring occasionally until melted, 2-3 minutes.
  • -or-.
  • Place chocolate chopped up in microwave safe bowl and microwave in 30 sec intervals stirring between each, until melted.

MARSHMALLOWS DIPPED IN CHOCOLATE



Marshmallows dipped in chocolate image

Kids will love making these sweet chewy lollipops decorated with melted chocolate and cake sprinkles

Provided by Caroline Hire - Food writer

Categories     Snack, Treat

Time 15m

Yield Makes 26 approx

Number Of Ingredients 5

50g white chocolate
50g milk chocolate
selection of cake sprinkles
1 bag marshmallows (about 200g)
1 pack lollipop sticks

Steps:

  • Heat the chocolate in separate bowls over simmering water or on a low setting in the microwave. Allow to cool a little.
  • Put your chosen sprinkles on separate plates. Push a cake pop or lolly stick into a marshmallow about half way in. Dip into the white or milk chocolate, allow the excess to drip off then dip into the sprinkles of your choice. Put into a tall glass to set. Repeat with each marshmallow.

Nutrition Facts : Calories 45 calories, Fat 1.2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6.8 grams sugar, Protein 0.6 grams protein

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