Best Marshmallow Pops Recipes

MARSHMALLOW POPS

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.

MARSHMALLOW S'MORES POPS

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

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.

FIRECRACKER CRISPY MARSHMALLOW POPS RECIPE BY TASTY

Steps:

• In a large glass bowl, melt the marshmallows and butter in the microwave for 3 minutes. Stir to fully incorporate.
• Mix in the puffed rice cereal and stir until evenly coated.
• Add the fizzy rock candy and stir until well combined. Be sure to add the candy no sooner than this stage, for it may lose its "pop" if mixed with the hot marshmallow mixture.
• Spread the mixture in a 9x9-inch (23x23-cm) pan lined with parchment paper and press down to create an even layer. Top with fizzy rock candy.
• Dip 9 straws sticks in a bit of melted white chocolate and place them in 3 even rows across the baking tin.
• Let the white chocolate harden at room temperature for 30 minutes or in the refrigerator for 10 minutes.
• Remove the parchment paper and cut into 9 equal squares.
• Dip the treats into melted milk chocolate going half way up, and decorate with sprinkles and more rock candy.
• Place the completed pops on a parchment paper-lined sheet tray and let sit for about an hour until the chocolate is set.
• Enjoy!

MINION MARSHMALLOW POPS

Steps:

• Melt candy melts in a microwave-safe bowl, according to package directions.
• Dip one end of the sucker sticks into the candy melt. Press sucker sticks into marshmallows, and allow candy melt to cool.
• Dip entire marshmallow into the candy melt, until fully coated. Press the bottom of the sucker stick into a piece of styrofoam, allow candy melt to cool completely.
• Slice fruit rollups into 1/2 inch strips. Press strip around the bottom portion of the marshmallow to create blue overalls for your minions.
• Pipe a big, black circle (or two smaller black circles) onto each marshmallow. Press a candy eyeball (or two candy eyeballs) into the icing.
• Pipe a thin, black line from one side of the eyeball, around the back of the marshmallow, until it touches the other side of the eyeballs to create goggle lines.
• Allow icing to harden completely. Share!

TEENAGE MUTANT NINJA TURTLES MARSHMALLOW POPS

Steps:

• In small deep microwavable bowl, place vanilla frosting. Microwave uncovered on High 15 to 20 seconds or until mixture can be stirred smooth. Stir in green food color until light green.
• Insert 1 lollipop stick into each marshmallow; dip into frosting to evenly coat. Place in tall glass to dry.
• Unroll fruit snack, and cut off about an 8-inch strip of desired colors to make masks on pops. Place cut strip on cutting board. Starting at midpoint of strip, use small sharp knife to cut small horizontal slits for eyes about 3/4 inch apart. Place candy eyes under slits in fruit snacks. Place masks on dried marshmallows, tying to secure. Cut off some of the fruit snack on ends, leaving about 1 inch remaining.
• Use gel to make mouths on marshmallows. Or place chocolate frosting in small resealable food-storage plastic bag, and cut off small corner of sealed bag; pipe mouths on marshmallows.

ORANGE-MARSHMALLOW POPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Gradually add orange juice and gelatin to ice cream in large bowl, beating with mixer after each addition until blended.
• Insert wooden pop stick into center of each marshmallow. Place, marshmallow-end down, in each of 12 (5-oz.) paper or plastic cups. Spoon about 1 Tbsp. gelatin mixture into each cup; freeze 30 min. or until slightly firm.
• Pour remaining gelatin mixture into cups; freeze 4 hours or until firm. Remove pops from cups before serving.

MARSHMALLOW TREAT POPS

Steps:

• In a large saucepan, combine butter and marshmallows. Cook and stir over low heat until melted and smooth. Place the cereal in a large bowl; add the marshmallow mixture and stir until combined. Shape into 2-in. balls; gently insert a Popsicle stick into the center of each ball. , In a microwave, melt milk chocolate candy coating; stir until smooth. Dip half of the treats in chocolate, allow excess to drip off. Decorate with sprinkles. Repeat with the white candy coating and remaining treats and decorating sprinkles. Place on waxed paper until set.

CEREAL MARSHMALLOW POPS

Steps:

• Insert 1 lollipop stick into each marshmallow. Place crushed cereal in small bowl.
• In small microwavable bowl, microwave chocolate uncovered on High 1 minute, stirring twice, until softened and chocolate can be stirred smooth.
• Dip each marshmallow halfway into melted chocolate, then roll in cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.

NUTTY CARAMEL MARSHMALLOW POPS

Steps:

• Microwave caramels, milk and butter in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Insert lollipop stick into 1 marshmallow; dip in caramel sauce, then in nuts. Place on waxed-paper covered baking sheet.
• Repeat with remaining marshmallows, sauce and nuts. Let stand 20 min. or until caramel coating is firm.

FIRECRACKER CRISPY MARSHMALLOW POPS RECIPE BY TASTY

Steps:

• In a large glass bowl, melt the marshmallows and butter in the microwave for 3 minutes. Stir to fully incorporate.
• Mix in the puffed rice cereal and stir until evenly coated.
• Add the fizzy rock candy and stir until well combined. Be sure to add the candy no sooner than this stage, for it may lose its "pop" if mixed with the hot marshmallow mixture.
• Spread the mixture in a 9x9-inch (23x23-cm) pan lined with parchment paper and press down to create an even layer. Top with fizzy rock candy.
• Dip 9 straws sticks in a bit of melted white chocolate and place them in 3 even rows across the baking tin.
• Let the white chocolate harden at room temperature for 30 minutes or in the refrigerator for 10 minutes.
• Remove the parchment paper and cut into 9 equal squares.
• Dip the treats into melted milk chocolate going half way up, and decorate with sprinkles and more rock candy.
• Place the completed pops on a parchment paper-lined sheet tray and let sit for about an hour until the chocolate is set.
• Enjoy!

BUNNY BUTT MARSHMALLOW POPS

Steps:

• Line a baking sheet with parchment, Put 4 1/2 ounces semisweet chocolate chips or wafers and 2 teaspoons shortening or coconut oil in a glass bowl and melt at 50 percent power in a microwave at 30 seconds intervals, stirring after each, until melted, about 1 to 2 minutes.
• Stick 12 yellow marshmallow bunnies (such as Peeps) onto 12 lollipop sticks. Dip the bunnies, one at a time, in the chocolate coating, spreading with a small spatula and tapping off the excess on the side of the bowl. Set the bunnies on the parchment-lined baking sheet and add halved mini marshmallows for tails. Refrigerate until set, about 20 minutes.
• Bunny face variation: Instead of the tail, add 2 small edible candy eyes. Attach a small orange jelly bean to each for a carrot. Halve small green jelly beans and snip the ends to resemble carrot tops and attach to the base of the carrot.

FRUITY MARSHMALLOW POPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Gradually add to marshmallow creme in large bowl, beating with mixer after each addition until well blended. Stir in juice.
• Pour evenly into 12 paper or plastic cups. Use back of spoon to gently press 2 Tbsp. marshmallows into gelatin mixture in each cup. Freeze 1 hour or until almost firm.
• Insert wooden pop stick into center of each cup. Freeze 4 hours or until firm. Remove from cups before serving.

HOMEMADE MARSHMALLOW POPS

Steps:

• In a large bowl, combine cold water and gelatin; set aside., Meanwhile, in a large heavy saucepan over medium heat, combine the sugar, corn syrup, water and salt. Bring to a boil, stirring occasionally. Cover and cook for 2 minutes to dissolve sugar crystals; uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on medium speed for 14 minutes. Add extract; beat 1 minute longer. Meanwhile, sprinkle 2 tablespoons confectioners' sugar into a greased 13x9-in. pan., With greased hands, spread marshmallow mixture into prepared pan. Top with 2 tablespoons confectioners' sugar. Cover and cool at room temperature for 6 hours or overnight., Cut 15 snowflakes with a greased 2-1/2-in. snowflake-shaped cookie cutter; toss in remaining confectioners' sugar. If desired, gently press lollipop stick into each snowflake. Store in an airtight container in a cool, dry place.

EASY STRAWBERRY MARSHMALLOW ICE POPS

Steps:

• Instructions
• 1 .Beat cream cheese on medium- high speed for 2-3 minutes until smooth. Scrape down the bowl occasionally. Beat until there are no lumps left in the cream cheese.
• 2. Add Jet-Puffed Marshmallow crème into the bowl with the cream cheese. Beat until the two ingredients are well combined and smooth 1-2 minutes.
• 3. Slowly pour milk into mixing bowl and mix on low speed until incorporated into the batter.
• 4. Wash and dry strawberries (suggest to use a paper towel). Cut of the stems of the strawberries and chop into tiny pieces, or use a food processor to blend only until tiny piece remain.
• 5. Divide the batter evenly between the paper cups.
• 6. Use a food processor (or a Ziploc bag with a rolling pin) to crush graham crackers into crumbs. Pour into a microwave-safe bowl.
• 7. Add butter to microwave safe bowl. Microwave 30-60 seconds until butter is melted. Stir graham crackers until well coated in butter.
• 8. Spoon graham cracker crumbs into each cup. Stick a wooden pop stick in the middle of the cup and freeze for 2-4 hours.
• 9. To serve, cut the top of the cup with a pair of scissors and then rip the side away until ice pop is exposed.

ORANGE-MARSHMALLOW POPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Gradually add orange juice and gelatin to ice cream in large bowl, beating with mixer after each addition until blended.
• Insert wooden pop stick into center of each marshmallow. Place, marshmallow-end down, in each of 12 (5-oz.) paper or plastic cups. Spoon about 1 Tbsp. gelatin mixture into each cup; freeze 30 min. or until slightly firm.
• Pour remaining gelatin mixture into cups; freeze 4 hours or until firm. Remove pops from cups before serving.

CARAMEL-NUT MARSHMALLOW POPS

Steps:

• MICROWAVE caramels, milk and butter in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• INSERT lollipop stick into 1 marshmallow; dip in caramel sauce, then in nuts. Place on waxed-paper covered baking sheet.
• REPEAT with remaining marshmallows, sauce and nuts. Let stand 20 min. or until caramel coating is firm.

MARSHMALLOW POPS

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).