Sundae Marshmallow Pops Recipes

MARSHMALLOW POPS

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.

SUNDAE MARSHMALLOW POPS RECIPE

Steps:

• Push marshmallows onto the sucker sticks and set aside.
• Melt the chocolate discs according to package directions.
• Let it cool just a little so it's not too runny. Dip the marshmallow about 1/3 way into the chocolate and lift up. Let the chocolate drip down the sides of the marshmallow. You can use a toothpick to guide the drips if needed.
• Immediately sprinkle with the jimmies and place the sucker stick in the styrofoam block. Once the chocolate hardens a little then add a cherry sour candy to the top. If you add it when the chocolate is too hot, it might just slip right off the marshmallow.
• Repeat steps with the remaining marshmallows.
• Let dry and Enjoy!!

BLUE MARSHMALLOW SUNDAES

Steps:

• Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
• Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
• Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

BANANA SUNDAE WITH CHILI PEPPER MARSHMALLOWS

Steps:

• To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later.
• To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours.
• To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity.
• To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside.
• In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat.
• To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately.

BUNNY BUTT MARSHMALLOW POPS

Steps:

• Line a baking sheet with parchment, Put 4 1/2 ounces semisweet chocolate chips or wafers and 2 teaspoons shortening or coconut oil in a glass bowl and melt at 50 percent power in a microwave at 30 seconds intervals, stirring after each, until melted, about 1 to 2 minutes.
• Stick 12 yellow marshmallow bunnies (such as Peeps) onto 12 lollipop sticks. Dip the bunnies, one at a time, in the chocolate coating, spreading with a small spatula and tapping off the excess on the side of the bowl. Set the bunnies on the parchment-lined baking sheet and add halved mini marshmallows for tails. Refrigerate until set, about 20 minutes.
• Bunny face variation: Instead of the tail, add 2 small edible candy eyes. Attach a small orange jelly bean to each for a carrot. Halve small green jelly beans and snip the ends to resemble carrot tops and attach to the base of the carrot.

CHOCOLATE MARSHMALLOW SUNDAE

Steps:

• Scoop ice cream and pour on the fluff, fudge sauce and nuts/berries, if used.

MARSHMALLOW POPS

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).