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Chocolate Dipped Marshmallow Pops
Ingredients:
1 Bag Jet Puffed Marshmallows (two bags if you are decorating with less
chocolate per pop as in the photo above)
1 12 ounce bag milk chocolate Chips (semisweet doesn't work as well)
1" x 2" (approximately) square chunk paraffin wax (the wax used
for canning and available at the grocery store)
Tall 8" or longer Lollypop sticks (available at Michael's)
Sprinkles & other cake decorations *Use sprinkles that show up on
chocolate. Chocolate sprinkles are yummy but they look like ants. I like
those little silver balls or bright colored sprinkles of any type.
Something to hold up lollypops while they harden in the fridge – that
green florist stuff works well or medium sized glasses
Small deep saucepan with a very thick surface (so chocolate doesn't burn)
Place wax in small deep pot at a very low flame or about 3 on an electric
stove. You want a little more wax than usual for this dessert because the
chocolate may overwhelm the marshmallow if it's too thick. Wax will melt
slowly. When melted, add chips and mix until they are smooth. Remove from
heat.
Place two or three marshmallows on stick. Dip about ˝ way into the
chocolate and let it drip down. Help it along by tapping it on the
counter. Immediately sprinkle with toppings of your
choice. Set five or so in a glass or other "stand up" container
and place in refrigerator to cool. These are top heavy so be careful that
they don't tip over.
There may be chocolate left over. Drop this onto wax paper with some
raisons or nuts, and voila – turtles!
Once cooled chocolate should be hard and you can wrap these easily in
large ziplock bags. Keep refrigerated, but probably better not to freeze.
Please feel free to use and share
this recipe! ~ Cybčle
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Photos of my other Party
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