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 SKEWER POPS
These marshmallow pops are a hit with the kids. Let them drizzle away with their favorite colors! -James Schend, Editor, Taste of Home Magazine
Provided by Taste of Home
Categories Desserts
Time 5h5m
Yield 12 pops
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate and shortening; stir until smooth. Skewer three marshmallows on each stick. Spoon chocolate over marshmallows; set on waxed paper until firm. Drizzle with melted colored candy coating.
Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 12g carbohydrate (9g 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).
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.
FIRECRACKER CRISPY MARSHMALLOW POPS RECIPE BY TASTY
Here's what you need: marshmallow, butter, puffed rice cereal, fizzy rock candy, white chocolate, milk chocolate, sprinkles, fizzy rock candy
Provided by Vaughn Vreeland
Categories Snacks
Yield 9 servings
Number Of Ingredients 8
Steps:
- In a large glass bowl, melt the marshmallows and butter in the microwave for 3 minutes. Stir to fully incorporate.
- Mix in the puffed rice cereal and stir until evenly coated.
- Add the fizzy rock candy and stir until well combined. Be sure to add the candy no sooner than this stage, for it may lose its "pop" if mixed with the hot marshmallow mixture.
- Spread the mixture in a 9x9-inch (23x23-cm) pan lined with parchment paper and press down to create an even layer. Top with fizzy rock candy.
- Dip 9 straws sticks in a bit of melted white chocolate and place them in 3 even rows across the baking tin.
- Let the white chocolate harden at room temperature for 30 minutes or in the refrigerator for 10 minutes.
- Remove the parchment paper and cut into 9 equal squares.
- Dip the treats into melted milk chocolate going half way up, and decorate with sprinkles and more rock candy.
- Place the completed pops on a parchment paper-lined sheet tray and let sit for about an hour until the chocolate is set.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 115 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, Sugar 36 grams
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