Marshmallow Pops Recipes
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.
MINIONS MARSHMALLOW POPS
My kids were obsessed with the minions after watching Despicable Me so I made these marshmallow pops for my daughter's birthday. Huge hit with everyone. You can also decorate cake pops this way.
Provided by stella
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h50m
Yield 15
Number Of Ingredients 8
Steps:
- Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
- Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
- Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
- Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
- Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 31.7 g, Cholesterol 4.9 mg, Fat 7.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 59.3 mg, Sugar 25.6 g
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 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).
More about "marshmallow pops recipes"
MONSTER HALLOWEEN MARSHMALLOW POPS {GLUTEN-FREE} - RECIPES ...
From recipesfromapantry.com
Estimated Reading Time 5 mins
- Dip the marshmallows into the melted candy, the dip the top of the marshmallows into the sprinkles to create the hair.
SPRINKLE COVERED MARSHMALLOW POPS - DAILY DISH RECIPES
From dailydishrecipes.com
4.9/5 (11)Total Time 25 minsServings 29
- Dip one end of the lollipop stick into the chocolate and then insert into one of the flat ends of the marshmallow, until almost all the way through and then place on a tray to dry. (stick pointing up)
- Once all the sticks have been inserted, place the tray of marshmallows on a pan in the refrigerator for about 15 minutes.
BEST EASY MARSHMALLOW POPS - HOW TO MAKE MARSHMALLOW POPS
From thepioneerwoman.com
Estimated Reading Time 4 mins
- One by one, dip the very tip of the lollipop stick into the melted chocolate, then stick that end of the stick into the marshmallow until it's not quite all the way through.
- Next, roll the marshmallow in the chocolate to coat it, then tap the stick gently on the side of the double boiler to get rid of the excess.
VALENTINES MARSHMALLOW POPS - TWO SISTERS
From twosisterscrafting.com
Estimated Reading Time 8 mins
- Prepare the marshmallows before melting the chocolate. Marshmallows are like snowflakes … no two are the same, so you want to make sure you have like ones together. We sort through the bag of marshmallows and match them up in sets of threes.
- Add the third marshmallow but only press the marshmallow halfway down onto the stick. You do not want the stick to come out the top of the third marshmallow or the marshmallow will dry out.
HOW TO MAKE MARSHMALLOW POPS - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 12Estimated Reading Time 3 minsCategory Dessert, Main Dish, SnackTotal Time 1 hr 5 mins
- Melt chocolate chips or wafers in a glass microwave safe bowl on 50% power for 30 seconds and then continue to microwave in 15-second intervals for about 1 to 2 minutes until completely melted.
- Add three marshmallows to each straw. If you’re adding fillings, you want to spread them on with a rubber spatula after each marshmallow, except the last one.Dip or use a spoon to spread the chocolate on each marshmallow pop.
HOW TO MAKE SPRINKLE MARSHMALLOW POPS | EASY DESSERT ...
From savorandsavvy.com
Estimated Reading Time 8 mins
- Place marshmallows on a flat surface and firmly twist in the straw about 3/4 of the way. Pour candy melts and vegetable oil into a microwave-safe cup and microwave in 30 second increments, mixing each time, until fully melted (about 90 seconds). Let cool for about five minutes.
- Dip half of the marshmallow into the chocolate and let the excess drip off by twisting the marshmallow pop.*Alternate method*: Dip the entire marshmallow in the melted chocolate until you reach the base of the straw. Hold the pop horizontally (so the weight of the chocolate doesn't loosen the grip) and let the excess drip off. Note: If using this method for all pops, you’ll need an additional bag of candy melts.
- Place on a parchment-lined surface to dry (straw side up) until tacky, but not completely dry. You’ll know it’s ready when it’s still wet, but no longer drips when you lift it off the parchment.
- Firmly press bottom of marshmallows into a plate of sprinkles, being sure to roll sprinkles onto the bottom edges so some sprinkles are visible when marshmallows are flat.Allow to dry completely before serving.
AMERICAN FLAG MARSHMALLOW POPS - TWO SISTERS
From twosisterscrafting.com
Estimated Reading Time 4 mins
- Place two marshmallows on the lollipop stick and then using a spoon cover the marshmallows in the white candy melt mixture.
UNDER THE SEA MARSHMALLOW POPS LITTLE MERMAID INSPIRED ...
From janinehuldie.com
Estimated Reading Time 3 mins
EASY MARSHMALLOW POPS FOOD CRAFT- HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
Estimated Reading Time 8 mins
- Put the marshmallow in the green foam until the white chocolate is dry and holding the marshmallow firmly in place.
- Once the marshmallow is dried onto the stick, simply dip it into the melted chocolate mixtures and roll them into the crushed candy.
CARAMEL NUT MARSHMALLOW POPS - GLORIOUS TREATS
From glorioustreats.com
Estimated Reading Time 4 mins
- Chop the almonds and bake in a 350*F oven for 2-5 minutes. Check after 2 minutes, and stir around if necessary. The nuts are done when they are fragrant and slightly golden. Set aside to cool.
- Unwrap caramels and place in a bowl. Add heavy cream and microwave at 50% power for 2-4 minutes until the caramels are mostly melted. Stir as necessary until the cream is fully incorporated and the caramel is smooth.
- Add marshmallows to cookie sticks by first dipping the stick in the (melted) caramel just a bit, then insert into the marshmallow. You could dip the stick in melted chocolate instead, either will help the marshmallow stay on the stick.
POPCORN-MARSHMALLOW POPS RECIPE | MYRECIPES
From myrecipes.com
- Place popcorn in a large bowl. Melt 3 Tbsp. butter in a medium saucepan over medium heat. Stir in vanilla, marshmallows and salt. Continue to stir until smooth.
- Pour marshmallow mixture over popcorn and mix with a wooden spoon to coat. Grease your hands with a thin layer of softened butter, then shape popcorn mixture into 10 balls and place on a piece of parchment or waxed paper. Press M&Ms into balls so they adhere. Insert 1 ice-pop stick into each ball. Serve. (Position in pails to look like flower arrangements.)
CHOCOLATE-COVERED MARSHMALLOW POPS RECIPE | FOODAL
From foodal.com
- Place chocolate melts in a microwave-safe bowl, and heat in the microwave on 50% power for 1 minute. Stir well. Continue heating on 50% power in 30-second intervals, stirring in between each, until completely melted. Do not overheat or the chocolate will become unworkable.
- While the candy melts are in the microwave, push sticks into the center of each marshmallow on one of the flat sides so they sit firmly without piercing through the other side.
- Place sprinkles and other decorative toppings into small bowls. Line a sheet pan with a piece of waxed paper and set aside, or prepare a block of styrofoam or florist’s foam for allowing the chocolate to set.
- Dip the tops of marshmallows into melted chocolate and let any excess drip back into the bowl. Wait about 10 seconds, then sprinkle toppings onto the marshmallows with your hands or a spoon.
MARSHMALLOW POPS RECIPE | MYRECIPES
From myrecipes.com
- Thread 2 marshmallows on each craft stick; set aside. Melt chocolate chips and shortening in a heavy saucepan over low heat, stirring constantly.
- Dip marshmallows into chocolate; sprinkle with favorite garnish. Cool on wax paper; store in regriferator.
MARSHMALLOW POPS | BETTER HOMES & GARDENS
From bhg.com
- Insert a straw into each marshmallow. Press in two chocolate pieces for eyes. Flatten chocolate caramel logs and cut into thin strips. Use strips to form "mouth".
- Insert a straw into each marshmallow. Roll fondant to 1/8-inch thickness and cut into 1/4-inch wide strips. In a small saucepan cook and stir candy coating until just melted. Cool slightly. Dip marshmallows into candy coating and wrap fondant around wet marshmallows. Place on waxed paper to dry. Attach "eyes" with additional melted candy coating.
- Insert a straw into each marshmallow. Thinly roll fondant. Divide fondant icing into 8 portions. Roll each portion into a 4-inch circle. In a small saucepan cook and stir candy coating until just melted. Dip marshmallow tops into candy coating. Drape a fondant circle atop each marshmallow. Press in black sugar pearls for eyes.
- Insert a straw into each marshmallow. In a small saucepan melt candy coating over low heat, stirring occasionally. Cool slightly. Spread marshmallows with candy coating and sprinkle heavily with orange nonpariels. Flatten black gumdrops and cut into shapes for eyes and mouth. Flatten green gumdrops and cut into into leaves and stems. If necessary, secure with candy coating.
PEACH MARSHMALLOW POPS (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
- Prepare all your equipment first before starting the recipe. Once your marshmallow mix is done, you'll need to work fast as it sets quickly. Line 2 to 3 baking sheets with parchment paper or silicone mats. Arrange the treat sticks on the paper/mats. Prepare a large pastry bag with an open or closed star tip; I used Ateco #847.
- Pour the peach juice into a small saucepan and sprinkle in the agar gelatin. Cook the mixture over medium heat until it comes to a simmer. Begin adding the sugar gradually, stirring after each addition until the sugar is absorbed. Once all the sugar is added, continue to cook the syrup over medium heat until it reaching its boiling point. Boil the mixture for 2 minutes.
- When the syrup is almost ready, whisk the egg whites on high speed to soft peak stage. One the syrup is ready, pour it into the mixing bowl in a slow and steady stream, with the mixture running on medium speed. Once all the syrup is added, pour in the lemon juice and add a few drops of food coloring. Turn the mixer up to high speed and whisk for 5 to 7 minutes, until the meringue is super fluffy and begins to set.
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