Best Chocolate Covered Marshmallows Recipes

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!

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-COVERED STRAWBERRY MARSHMALLOWS

Steps:

• Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
• Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
• Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
• Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
• Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
• Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
• Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
• Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
• Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

CHOCOLATE-COVERED BERRY MARSHMALLOWS

Steps:

• To Make Ahead: Store airtight, without touching (or in paper candy cups) in a single layer with wax paper underneath, in the refrigerator for up to 1 month.
• Chocolate-and-berry-flavored marshmallows are delectable-even addictive-and these surprisingly easy candies make a great gift or special treat.
• Line an 8-inch-square baking dish with wax paper, allowing it to overhang two opposing sides by about 1 inch. Thoroughly coat the paper with cooking spray; the marshmallow will stick to any uncoated areas.
• Sprinkle gelatin over juice concentrate in a small bowl; let stand, stirring once or twice, until the gelatin softens, about 6 minutes. Stir together sugar, corn syrup, water and salt in a 3- to 4-quart saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Then increase the heat to high and bring the mixture to a full boil, stirring. Stir in the gelatin mixture and vanilla and return to a boil, stirring. Boil for 1 minute more. Remove from the heat and continue stirring until the gelatin completely dissolves.
• Pour the mixture into a large bowl. Beat with an electric mixer (using a whisk attachment if possible), gradually raising the mixer speed from low to high, until the mixture is thickened, lightened in color and greatly increased in volume, 5 to 7 minutes. (It's better to overbeat than underbeat.) Beat in food color (if using).
• Scrape the marshmallow into the prepared dish, using a rubber spatula coated with cooking spray. Spread evenly to the edges. Thoroughly coat a second sheet of wax paper with cooking spray and pat it down on the marshmallow surface. Set aside until the mixture cools and firms up, about 4 hours. Transfer to the freezer for at least 4 hours and up to 24 hours before cutting.
• To cut the marshmallows, sift about a third of the confectioners' sugar onto a large clean cutting board. Peel off the top sheet of wax paper, then invert the chilled slab onto the sugar. Remove the pan and peel off the second sheet of wax paper. Sift about a third of the remaining sugar over the top. Using a large, sharp, lightly oiled knife, trim off the uneven edges all around. Mark, then evenly cut the slab lengthwise and crosswise into eighths to make 64 squares. Generously dust all the cut surfaces of the marshmallows with more sugar to keep them from sticking together. Clean off and re-oil the knife as needed. Cover and return the marshmallows to the freezer until chilled, about 45 minutes.
• To dip the marshmallows, line 2 baking sheets or trays with nonstick foil (or coat regular foil with cooking spray). Place chocolate in a medium microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 30 seconds, until mostly melted. Stir until the remaining chocolate melts completely. If the chocolate seems a little thick for dipping the marshmallows, stir in oil 1 teaspoon at a time until smooth; microwave on Medium for 15 seconds, then stir again.
• Working with a batch of about 15 marshmallows (keep the remainder in the freezer), submerge them one at a time in the chocolate and use a large dinner fork to turn and coat completely. Lift the marshmallow out with the fork, tapping it against the side of the bowl several times and scraping it against the edge to remove as much excess chocolate as possible. Stir the bowl of chocolate occasionally to keep it blended. If it cools and stiffens at any point, microwave on Medium for 10 seconds, stir well and continue dipping. Place dipped marshmallows on the prepared pan, pushing them off the fork with the tines of another fork if needed. If a pool of chocolate forms around the base of the marshmallows, tap off more excess chocolate as subsequent candies are dipped.
• Refrigerate the dipped marshmallows until the chocolate is thoroughly chilled and firm, at least 1 hour. Gently pry the marshmallows from the foil with a table knife (fingertips will mar the surface). If desired, trim off the uneven edges around the bottom of the marshmallows with a paring knife. Keep refrigerated until ready to serve. Serve chilled or let stand at room temperature for 5 minutes before serving.
• Recipe Tips & Notes:
• 1. Note: Natural food dyes, such as India Tree Natural Decorating Colors, can deliver an attractive look using concentrated vegetable pigments.
• Recipe Nutrition:
• Per piece: 51 calories; 2 g fat (1 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 3 mg sodium; 24 mg potassium
• 1/2 Carbohydrate Servings
• Exchanges: 1/2 other carbohydrate

CHOCOLATE COVERED PRETZELS WITH MARSHMALLOWS

Steps:

• Spread out pretzels on 2 waxed paper covered cookie sheets.
• Sprinkle marshmallows over pretzels.
• In 2 cup measuring cup, microwave 1 cup dark choco wafers approximately 60 seconds, stirring after 30 seconds.
• Remove chocolate from microwave and quickly stir melted chocolate and drizzle over pretzels in trays.
• Reheat chocolate 10-12 seconds if it thickens from cooling down If you choose to add sprinkles, this is the time for it so they'll stick to the chocolate before it hardens.
• Cool at room temperature. Store at room temperature. Refrigeration not necessary at any point.
• The amounts above make 2 cookie sheets' worth.

DARK CHOCOLATE COVERED COCONUT MARSHMALLOWS

Steps:

• 1. Line a 13 by 9 inch pan with foil and pray with non stick cooking spray; set aside
• 2. In a larg mixing bowl (I use my kitchen aid mixer bowl) sprinkle gelatin over 1/2 cup water; set aside.
• 3. In a large heavy saucepan, combine sugar, corn syrup, salt, and remaining water. Bring to a boil, stiring occasionally. Cook without strring, until a candy thermometer reads 240* (soft-ball sstage)
• 4. Remove from heat and gradully add to gelatin in a small stream while beating. Beat on high speed until mixture is thick and the volume has doubled, about 15minuts, it should look like marshmallow cream, beat in coconut extract.
• 5. Spread into prepared pan, cover and let stand 6 hours or over night.
• 6. Lift marshmalllow out using foil, with a pizza cutter coated with cooking spray (you can use a knife to) cut into 1 1/2 in squares.
• 7. Melt bag of chocolate chips and coconut oil in microwave safe bowl in microwave. start with one minute and then continue for 30 second interavls till smooth, do not over heat!
• 8. Dip bottoms of marshmallows in chocolat and place on waxed paper. Transfer remaining chocolate to a plastic ziploc bag, cut off small amount of a corner and use to drizzle chocolate over the tops of the marshmallows. Top with toasted coconut if you so wish. Let harden, this can take different amounts of time depending on house temperature. Enjoy!

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.