EASY CHOCOLATE COVERED MARSHMALLOWS!
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
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!
CHOCOLATE-MARSHMALLOW HAYSTACKS
These yummy treats of cream cheese, melted chocolate, powdered sugar and mini marshmallows are coated in coconut to resemble little haystacks.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 24 servings, 2 haystacks each
Number Of Ingredients 7
Steps:
- Beat cream cheese and milk in large bowl with mixer until blended. Gradually beat in sugar. Add chocolate and vanilla; mix well. Gently stir in marshmallows.
- Place coconut in shallow dish. Drop rounded teaspoonfuls of cream cheese mixture, in small batches, into coconut; toss to evenly coat. Place in single layer on baking sheet.
- Refrigerate several hours or until firm.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 17 g, Protein 1 g
CHOCOLATE-MARSHMALLOW CRèME PIE
Discover the most scrumptious marshmallow crème pie ever. This Chocolate-Marshmallow Crème Pie features a crushed peanut butter cookie crust.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.
- Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely.
- Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.
Nutrition Facts : Calories 530, Fat 34 g, SaturatedFat 15 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 53 g, Fiber 2 g, Sugar 30 g, Protein 7 g
CHOCOLATE MARSHMALLOWS RECIPE
These are the BEST Homemade Chocolate Marshmallows! Soft, fluffy, and very chocolatey. They are perfect for gift giving. And in your hot chocolate too! Detailed recipe for perfect results.INTERMEDIATE - This recipe is easy, but some familiarity is recommended. If you are making this for the first time, I recommend first reading the recipe and post thoroughly, and having all the ingredients measured out before starting. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results (especially important to weigh the cocoa powder).There is a long inactive time that is crucial for curing the marshmallows. You can also cure the marshmallows overnight or even up to 24 hours.
Provided by Dini @ The Flavor Bender
Categories Candy & Confectionery Chocolate desserts Desserts
Time 6h50m
Number Of Ingredients 12
Steps:
- Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
- Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
- Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.
- Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
- Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.
- Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
- Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.
- Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
- Gently stir to saturate all of the sugar with the water, or make an "x" in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
- Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
- Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
- Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 250 - 252°F with a candy thermometer.
- Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.
- Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
- Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
- Increase the speed to medium - medium high and mix for about 3 - 4 minutes.
- Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.
- The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
- At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it's being mixed, and the bowl should still feel a little warm.
- When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
- Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
- With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
- Allow the marshmallow to cure (at room temperature) for at least 6 hours.
- Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it's easier to cut it.
- Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
- Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
- Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
- The marshmallows are now ready to be eaten.
- The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.
Nutrition Facts : ServingSize 1 marshmallow, Calories 65 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 1 g, Sugar 15 g
27 EASY MARSHMALLOW RECIPES
When you think of marshmallows, the first thing that probably springs to mind is s'mores, right? If so, you're not alone, as these are one of the most popular snack treats out there!
Categories DESSERT
Number Of Ingredients 3
Steps:
- Melt butter in a large pan over low heat. Add marshmallows to the pan and stir until fully melted (approximately 2-3 minutes). Remove from heat.
- Add your cereal to the pan and mix until everything is well-coated.
- Remove from the pan.
- With either waxed paper or a buttered spatula, firmly press the mixture into a buttered 9x13 pan.
- Let cool and cut into 2x2" squares.
- Serve and enjoy.
CHOCOLATE MARSHMALLOW YUMMIES
Chocolate, graham crackers and (surprise!) peanut butter will make anyone who tries these yummies a real happy camper.
Provided by Rice Krispies
Categories Trusted Brands: Recipes and Tips KELLOGG'S¨ RICE KRISPIES¨ Treats and MOR
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler® Grahams Original crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
- Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
- In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Kellogg's® Rice Krispies® cereal, mixing until combined.
- Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 55.7 g, Cholesterol 7.6 mg, Fat 16.6 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 7.7 g, Sodium 226 mg, Sugar 30.1 g
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