Chocolate Covered Marshmallows Recipes

MARSHMALLOWS DIPPED IN CHOCOLATE

Steps:

• Heat the chocolate in separate bowls over simmering water or on a low setting in the microwave. Allow to cool a little.
• Put your chosen sprinkles on separate plates. Push a cake pop or lolly stick into a marshmallow about half way in. Dip into the white or milk chocolate, allow the excess to drip off then dip into the sprinkles of your choice. Put into a tall glass to set. Repeat with each marshmallow.

EASY CHOCOLATE COVERED MARSHMALLOWS!

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 COVERED MARSHMALLOW COOKIES

Steps:

• Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
• On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
• Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
• Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
• Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
• Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

CHOCOLATE-COVERED MARSHMALLOW COOKIES

Steps:

• Cookies:
• Whisk almond flour and rice flour in a medium bowl. In the bowl of a stand mixer, on medium speed, beat butter, granulated sugar, powdered sugar, and salt until light and fluffy, about 2 minutes. Reduce speed to low and beat in egg yolk, then dry ingredients.
• Roll out dough between 2 sheets of parchment paper to 1/4" thick. Using parchment, slide dough onto a baking sheet and chill until firm, 30-40 minutes.
• Preheat oven to 350°F. Peel away top layer of parchment paper from dough and punch out rounds with cutter; transfer cookies to another parchment-lined large baking sheet, spacing at least 1" apart. (You should have 36 cookies; if desired, gather scraps and save for another use.)
• Bake cookies until edges are golden but centers are still pale, 10-12 minutes. Let cool on baking sheets.
• Line another rimmed baking sheet with foil and set a wire rack inside. Transfer cooled cookies to rack.
• Marshmallow and assembly:
• Pulse strawberries in a food processor until finely ground. Pass through a fine-mesh sieve into a small bowl to remove larger pieces; set strawberry powder aside.
• Place 1/4 cup cold water in a small bowl and sprinkle gelatin over top; let sit until gelatin is softened, 10-15 minutes.
• Beat egg whites, salt, and 2 tsp. granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed to soft peaks.
• Heat corn syrup, remaining 1/2 cup granulated sugar, and 3 Tbsp. water in a small saucepan over medium-low, stirring with a heatproof spatula until sugar is dissolved. Fit saucepan with thermometer and bring syrup to a boil; cook, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 242°F. Working quickly through the next few steps, immediately remove syrup from heat and add gelatin mixture, stirring with spatula just until melted. With mixer on medium speed, gradually stream syrup into egg whites, aiming for the space between the sides of the bowl and the whisk. Increase speed to high and beat until marshmallow is very light, thick, and glossy and the sides of the bowl feel cool to the touch, 10-12 minutes. Beat in reserved strawberry powder.
• Transfer marshmallow mixture to a disposable pastry bag and snip a 1" opening off the end (or use a resealable plastic bag and cut off 1 corner). Position end of piping bag 1/2" from surface of cookie, holding bag perpendicular; applying even pressure, begin slowly piping (do not move the bag). Pipe until marshmallow has expanded to the diameter of the cookie, then slowly lift the tip upward to create a soft peak. (Imagine a tall Hershey's Kiss shape about 2" high.) When all the cookies have been topped with marshmallow, chill uncovered on baking sheet until marshmallow is set, 2-2 1/2 hours. (Loosely cover at this point and chill up to 12 hours if desired.)
• Heat chocolate and oil in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and incorporated. Let cool slightly.
• Drizzle a level tablespoon of chocolate mixture over each marshmallow cookie, coating completely. Sprinkle with pearl and/or sanding sugar if desired.
• Once all cookies have been coated, use a small offset spatula to nudge at the base across the rack to remove any drips. Chill until chocolate is set, at least 30 minutes. Decorate with luster dust if desired.

MOMMA REINER'S CHOCOLATE-COVERED MARSHMALLOWS

Steps:

• Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
• In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
• Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
• Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
• Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.

CHOCOLATE DIPPED MARSHMALLOWS

Steps:

• Melt the chocolate/candy melts according to package direction
• Using a skewer, dip each marshmallow in the chocolate and turn upright, then slide a fork under the marshmallow with the skewer fitting in between the fork tines, and gently pull the skewer out. Using the skewer carefully push the marshmallow from the bottom off of the fork onto wax paper surface.
• Before chocolate hardens, sprinkle with favorite toppings.

CHOCOLATE COVERED MARSHMALLOWS

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.

CHOCOLATE-DIPPED MARSHMALLOWS

Steps:

• Place the marshmallows in the refrigerator for about 30 minutes to let the chocolate set up.
• Briefly return the candy to the refrigerator to set the white chocolate before serving.

HOMEMADE CHOCOLATE MARSHMALLOWS

Steps:

• Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
• Place 1/4 cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
• Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
• Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.
• Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
• Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
• Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
• Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
• Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
• Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
• Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
• If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping.
• To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

CHOCOLATE MARSHMALLOWS RECIPE

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.