Chocolate Covered Marshmallows??

Sugar Work By CakeMommyTX Updated 19 Oct 2008 , 2:00pm by mixinvixen

CakeMommyTX Posted 1 Oct 2008 , 3:03pm
post #1 of 7

In addition to the usual choco covered pretzels, potato chips and Oreos, I wanted to add marshmallows to my Christmas goodies. Has anyone ever done these? How do I dip them in hot melted chocolate without melting the marshmallows themselves? Should I use the store bought jumbo marshmallows or make my own?

6 replies
DeniseRoy Posted 1 Oct 2008 , 7:37pm
post #2 of 7

I just buy the large store bought ones since they dont stay in the chocolate for long they dont melt then I just set my on wax paper to dry.

cmp24 Posted 13 Oct 2008 , 2:49pm
post #3 of 7

I love making these for Christmas and Halloween. They are easy. As DeniseRoy said they do not stay in the chocolate long enough to melt. I use a pop cycle stick inserted in the MM and dip.

For Halloween i use white chocolate and pipe on Ghost faces, Christmas I use Christmas colors and drizzle, because I make both white and chocolate dipped.

mom2c-m Posted 18 Oct 2008 , 11:26pm
post #4 of 7

I've also stuck the MM on a pretzel rod before, totally edible.

mixinvixen Posted 18 Oct 2008 , 11:34pm
post #5 of 7

i love doing these!

have your double boiler ready with the melted chocolate in it, and have individual bowls full of heath toffe crunch, some pecans, some melted caramel candies, and some crushed graham crackers.

stick a pretzel rod into the large marshmallow, then swirl it through the chocolate...let it drip a bit, then roll it through the bowls of topping that you want. it was super simple, and it won rave reviews from the neighbors! it's very kid friendly also!!!!!!!!

SugarFrosted Posted 19 Oct 2008 , 2:28am
post #6 of 7

How do I dip them in hot melted chocolate without melting the marshmallows themselves?

Chocolate does not need to be boiling hot for dipping, in fact just warm enough.

To temper chocolate you will need a candy thermometer. First you should melt the chocolate and attain a temperature of 115°F (46°C), then you allow the chocolate to cool to 84-85°F (28°-29°C). Finally you should re-heat the chocolate to 88-89°F (31°-31.5°C) and then you are ready to dip. Maintain this temperature throughout the dipping process by setting your melted chocolate container on a heating pad.

If you are using candy melts, it's even less trouble. Follow the directions on the package.

mixinvixen Posted 19 Oct 2008 , 2:00pm
post #7 of 7

i used the candy melts from merkens, but you can also use the wilton ones. it's such a simple dessert, and it was free for the neighbor holiday baskets, that i didn't want to put too much money into it, honestly. once you have it rolled with the other things, it doesn't make much of a difference, really. do what's easy.

i've been wanting to try my hand at tempering..thanks for putting that up!

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