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
CHOCOLATE-DIPPED CARAMALLOWS
Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for the Chocolate-Dipped Caramallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 70 pieces
Number Of Ingredients 13
Steps:
- Make first caramel layer: Coat a rimmed 12 1/2-by-17 1/2-inch baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, then coat parchment with spray.
- Place 2 cups cream, 2 cups sugar, 1 cup corn syrup, and 6 tablespoons butter in a large pot. Bring to a boil, stirring until sugar dissolves and butter melts, about 5 minutes. Cook over medium heat, stirring often, until mixture registers 245 degrees on a candy thermometer, about 20 minutes. Remove pot from heat, and stir in 3/4 teaspoon salt and 1/2 teaspoon vanilla. Pour into prepared pan without scraping bottom of pot. Let stand.
- Make the marshmallow layer: Sprinkle gelatin over 1/3 cup water in a mixer bowl, and let soften, about 5 minutes.
- Mix sugar and remaining cup water in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture registers 238 degrees on a candy thermometer, about 10 minutes. (You may have to tilt pan to get an accurate read.) Remove pan from heat, and whisk sugar syrup and a pinch of salt into gelatin. Pour into a mixer bowl, and whisk on medium-high until cool and thick, about 10 minutes. Spread marshmallow evenly over caramel to cover, and let stand for 30 minutes.
- Prepare second caramel layer with remaining ingredients as in step 2. Pour over marshmallow layer, covering entire surface, and let stand, uncovered, until set, about 8 hours.
- Using a 1 1/4-inch round cutter, cut out 70 rounds. Using a fork, dunk each round in chocolate. Scrape bottom of fork against edge of bowl to remove excess, and place dipped candies on a parchment-lined baking sheet. Sprinkle nonpareils on top, and let stand until set.
HOW TO TEMPER CHOCOLATE
Provided by Food Network
Number Of Ingredients 0
Steps:
- Tempering Chocolate: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. In order to put them back together, you temper it. There are a variety of ways to do it.
- One of the easiest ways to temper chocolate is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate should be only slightly warmer than your bottom lip, and it will retain its shape even when mostly melted. Any remaining lumps will melt in the chocolate's residual heat. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually 1/4 of the total amount. I usually use an immersion blender to mix them together.
TEMPERED CHOCOLATE (FOR USE IN MOLDING AND SCULPTING)
Provided by Food Network
Number Of Ingredients 0
Steps:
- Chocolate melts best at temperatures between 104 and 113 degrees F (40 degrees C and 45 degrees C). Never melt chocolate directly over a heat source. Use an indirect source like a hot water bath.
- Tempering determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. To put them back together, you temper it. There are a variety of ways to do it. One of the easiest ways is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate will not look as if it has melted because it retains its shape. It should be only slightly warmer than your bottom lip. You may still see lumps in it, but don't worry; the residual heat of the chocolate will melt them. You can also use an immersion blender to break the lumps and start the recrystallization process.
- Usually, the chocolate begins to set (recrystallize) along the side of the bowl. As it begins to crystallize, mix those crystals into the melted chocolate and they will begin recrystallization process. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered for a long time.
- Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount. I usually use an immersion blender to mix the two together.
- The classic way to temper chocolate is called tabliering. Chocolate is melted over hot water bath to a temperature between 88 degrees F and 90 degrees F (31 degrees C and 32 degrees C). (White and milk chocolate are melted to a temperature approximately 2 degrees F less, depending on the amount of milk fat they contain.) Two thirds of the melted chocolate is poured on a cold table marble surface. The chocolate is spread out and worked with a spatula until the temperature of the chocolate is approximately 81 degrees F (27 degrees C). At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining one third of nontempered chocolate and mixed thoroughly until the mass in the bowl has a completely uniform temperature. If the temperature is still too high, part of the chocolate is further worked on the cold table until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method to check tempering is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been tempered correctly, it will harden evenly and show a good gloss within 5 minutes.
- Storing Chocolate:
- Chocolate is susceptible to moisture and absorbs external odors. It is also important to protect it from light and air. Store it in a cool, dry place in closed packaging. The ideal temperature for storing chocolate is between 54 degrees F and 68 degrees F, (12 C and 20C). Do not store chocolate in the refrigerator, where the humidity (moisture) will affect it.
TEMPERED CHOCOLATE FOR CARAMALLOWS
Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished candies. Use this to make our Chocolate-Dipped Caramallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Covers about 70 caramallows
Number Of Ingredients 1
Steps:
- Place 1/2 pound chocolate in a metal bowl. Bring a saucepan with 2 inches of water to a simmer, then turn off heat. Set bowl with chocolate over saucepan, and let melt, stirring gently with a rubber spatula until chocolate registers 118 degrees on a candy thermometer. (Watch the chocolate carefully, as heating and cooling times can vary.) Remove bowl from saucepan. Add 1/4 pound unmelted chocolate to bowl, and stir, until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, and stir until chocolate registers 88 degrees to 90 degrees. Use immediately. Repeat with remaining chocolate.
TEMPERING CHOCOLATE
Steps:
- Tempering determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. To put them back together, you temper it. There are a variety of ways to do it.
- One of the easiest ways is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate will not look as if it has melted because it retains its shape. It should be only slightly warmer than your bottom lip. You may still see lumps in it, but don't worry; the residual heat of the chocolate will melt them. You can also use an immersion blender to break up the lumps and start the recrystallization process.
- Usually, the chocolate begins to set (recrystallize) along the side of the bowl. As it begins to crystallize, mix those crystals into the melted chocolate and they will begin the recrystallization process. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered for a long time.
- Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount. I usually use an immersion blender to mix the two together.
- The classic way to temper chocolate is called tabliering. Chocolate is melted over a hot water bath to a temperature between 88°F and 90°F (31°C and 32°C). (White and milk chocolate are melted to a temperature approximately 2°F less, depending on the amount of milk fat they contain.) Two thirds of the melted chocolate is poured on a cold table or marble surface. The chocolate is spread out and worked with a spatula until the temperature of the chocolate is approximately 81°F (27°C). At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining one third of nontempered chocolate and mixed thoroughly until the mass in the bowl has a completely uniform temperature. If the temperature is still too high, part of the chocolate is further worked on the cold table until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method to check tempering is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been tempered correctly, it will harden evenly and show a good gloss within 5 minutes.
More about "tempered chocolate for caramallows recipes"
HOW TO TEMPER CHOCOLATE FOR SHINY RESULTS | ALLRECIPES
From allrecipes.com
Estimated Reading Time 6 mins
TEMPERING CHOCOLATE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
TEMPERING CHOCOLATE THE EASY WAY (DARK - SUGAR GEEK …
From sugargeekshow.com
PERFECT CHOCOLATE MARSHMALLOWS RECIPE - THE FLAVOR BENDER
From theflavorbender.com
THE EASIEST CHOCOLATE COVERED MARSHMALLOWS
From lifestyleofafoodie.com
GUIDE TO CHOCOLATE TEMPERING | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE CHOCOLATE CARAMALLOWS (WITH PICTURES) - WIKIHOW LIFE
From wikihow.life
100% (3)Category Marshmallow Treats
CHOCOLATE-COVERED CARAMALLOWS | THRIFTYFUN
From thriftyfun.com
CARAMALLOWS! - CHOCOLATETEMPERINGMACHINES.COM
From chocolatetemperingmachines.com
PENUCHE FUDGE RECIPE | RECIPE | PENUCHE FUDGE, CHOCOLATE …
From pinterest.co.uk
HOW TO MAKE CARAMALLOWS HOMEMADE CHOCOLATE & CARAMEL CANDY
From youtube.com
TEMPERING CHOCOLATE - CHEF'S PENCIL
From chefspencil.com
TEMPERING CHOCOLATE: TABLETOP METHOD | LAKE CHAMPLAIN …
From lakechamplainchocolates.com
HOW TO TEMPER CHOCOLATE – ALLY BAKES
From allybakes.ca
CARAMALLOWS | DIXIE CRYSTALS
From dixiecrystals.com
CHOCOLATE-DIPPED CARAMALLOWS RECIPE
From pinterest.com
HOW TO TEMPER CHOCOLATE – MADYSON'S MARSHMALLOWS
From madysonsmarshmallows.com
HOW TO MAKE TEMPERED CHOCOLATE DECORATIONS - PASTRY MAESTRA
From pastrymaestra.com
5 BEST WAYS TO TEMPER CHOCOLATE: A FULL STEP-BY-STEP GUIDE
From bakingnook.com
HOW TO TEMPER CHOCOLATE | RICARDO
From ricardocuisine.com
BEST CARAMELLOWS RECIPE - HOW TO MAKE CARAMELLOWS
From delish.com
HOW (AND WHY) TO TEMPER CHOCOLATE - ALTON BROWN
From altonbrown.com
CHOCOLATE-COVERED CARAMALLOWS | THRIFTYFUN
From thriftyfun.com
CHOCOLATE DIPPED CARAMALLOWS FOOD- WIKIFOODHUB
From wikifoodhub.com
CARAMALLOWS | IMPERIAL SUGAR
From imperialsugar.com
HOW TO TEMPER CHOCOLATE TO MAKE CANDIES OR BARK | CHATELAINE
From chatelaine.com
CARAMALLOWS - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
CHOCOLATE CARAMALLOWS WITH MARSHMALLOW – EAT MORE CHOCOLATE
From eatmorechocolate.com
CARAMALLOWS | CANDY RECIPES HOMEMADE, FUDGE RECIPES, CANDY
From pinterest.com
CHOCOLATE CARAMEL COVERED MARSHMALLOWS RECIPES
From stevehacks.com
HOW TO TEMPER CHOCOLATE (3 METHODS) - ALPHAFOODIE
From alphafoodie.com
CARAMALLOWS - SPRINKLE SOME SUGAR | CHOCOLATE CANDY RECIPES, …
From pinterest.ca
HOW TO TEMPER CHOCOLATE, EASY TEMPERING METHODS - ONE …
From onesarcasticbaker.com
HOW TO TEMPER CHOCOLATE | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE CARAMALLOWS WITH MARSHMALLOWS – EDIBLE CRAFTS
From ediblecrafts.craftgossip.com
TASTY...LIKE IT SHOULD BE!: CHOCOLATE-DIPPED CARAMALLOWS
From tastylikeitshouldbe.blogspot.com
CHOCOLATE CARAMALLOWS WITH MARSHMALLOW | RECIPE | DESSERTS, …
From pinterest.ca
A BASIC GUIDE TO TEMPERING CHOCOLATE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE CARAMALLOWS WITH MARSHMALLOW - MEALPLANNERPRO.COM
From mealplannerpro.com
TEMPERED CHOCOLATE FOR CARAMALLOWS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love