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!
SWEET DREAMS CHOCOLATE FUDGE CANDY
Provided by Food Network
Categories dessert
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Line an 8 by 8-inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick.
- Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap in the "dream" or parchment paper.
CHOCOLATE COVERED MARSHMALLOWS
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
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
ROCKY ROAD CANDIES
It couldn't be easier to make this treat. Just melt chocolate chips and stir in peanuts and marshmallows.
Provided by sal
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 2h10m
Yield 24
Number Of Ingredients 5
Steps:
- Line a 9 x 13 inch pan with wax paper.
- In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 36.3 g, Cholesterol 8.1 mg, Fat 14.1 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 53.3 mg, Sugar 27.8 g
CHOCOLATE-MALT MARSHMALLOWS
Provided by Lauren Salkeld
Categories Candy Mixer Easter Kid-Friendly Shower Edible Gift Candy Thermometer Advance Prep Required Small Plates
Yield Makes 64 marshmallows
Number Of Ingredients 10
Steps:
- Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
- In a medium bowl, whisk together cocoa powder, malted milk powder, 3 tablespoons corn syrup, and 1 tablespoon hot water. Set aside.
- Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
- In a heavy 3- to 4-quart saucepan, combine the granulated sugar, the remaining cup of corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.
- With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes.
- Working quickly, scoop out about one-third of the marshmallow (it will be very sticky), add it to the chocolate-malt mixture, and fold until fully incorporated. Return to the mixer and beat until fully incorporated, 30 seconds to 1 minute.
- Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
- Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.
MILK CHOCOLATE MARSHMALLOW CANDIES
Make and share this Milk Chocolate Marshmallow Candies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h15m
Yield 1 tray
Number Of Ingredients 4
Steps:
- Spray the ice cube tray with cooking spray.
- Melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
- Melt milk chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
- Put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. Place in refrigerator for about 1 hour until set.
Nutrition Facts : Calories 442.5, Fat 18.2, SaturatedFat 11, Cholesterol 11.9, Sodium 85.5, Carbohydrate 68.7, Fiber 0.2, Sugar 58.3, Protein 4.1
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