Monday, December 12, 2011

Chocolate-Coated Marshmallows - Easy


















Chocolate-dipped marshmallows, just like chocolate-dipped pretzels, are very easy treats to make with the kids.  Unlike chocolate-dipped pretzels, though, it's a bit easy to squish the marshmallows, so caution them (the kids, not the 'mallows) to be gentle.  Keep a washcloth or five handy because no matter how careful you are, someone is eventually gonna stick a hand into the melted chocolate. 

Leave the silicone baking mat in the pantry drawer.  No atomic heat is involved, except for nuking the chocolate.  

If you prefer, substitute chocolate chips mixed with a couple tablespoons vegetable shortening for the melting chocolate.

As for the nuts, you will use very little if you buy them pre-chopped/sliced/slivered; so freeze leftovers for a future project.  If you are nut-allergic but still want a showy result, sprinkle on a few shreds of coconut or jimmies.  Or squiggle on some white chocolate for really fancy-schmancy results.

Chocolate-Coated Marshmallows
adapted from myrecipes
yield:  30 marshmallows

1/4 cup chopped pistachios or walnuts (or chopped, sliced or slivered almonds)
1/2 (12-14 oz.) bag melting chocolate
1  (8-10 oz). bag large marshmallows (proximately 30-40)


Line a baking sheet with waxed paper. Place pistachios in a small bowl.  Set both aside.

Place chocolate in a microwave-safe 1-quart bowl.  Microwave on full power for 1 minute.  Stir, then microwave for another 30 seconds. Stir until chocolate is completely melted.














Carefully holding one marshmallow on one end, dip into the chocolate, about a third of aways down.  If your fingers graze the chocolate, you dipped too far.














Lift and twist the 'mallow to "release" it from the chocolate, then gently tap against inner rim of bowl to allow excess chocolate to drip off.
















Place 'mallow, dipped side up, on prepared baking sheet.  After dipping 3-4 'mallows, sprinkle a pinch of chopped nuts on the top of each.  Gently press on nuts for better adhering.  Then repeat with remaining marshmallows.


















Pop pan in fridge to allow chocolate to harden completely.   Store in tightly covered container for up to a week, or frozen for up to 1 month.  Allow to come to room temperature in container before serving.














Hmmm ... this one reminds me of someone ...

1 comment:

Luxury Hotels said...

Yummy and colorful recipes. watering in my mouth . really superb sharing in the post. great your idea i like it

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