Chocolate-covered Marshmallows

One of the treats I received and got to enjoy a week before Christmas was a box of chocolate-covered marshmallows from Too Good Gourmet. These giant marshmallows were drenched in white chocolate, made extra festive with a sprinkling of tiny holiday candies and came in a decorative steeple box. Half of these goodies I relished as a sweet snack and half of them found company in my daily morning coffee and evening hot chocolate.

Fortunately for me as I have developed an addiction to a piece or two of these melted in my hot drinks, these chocolate-covered marshmallows are very simple to make.

 

Line a sheet with parchment paper. Melt chocolate following any of the methods below:

Microwave Melting
In a microwaveable bowl, microwave one square or one cup of chips on HIGH for 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Add 10 seconds for each additional chocolate square or cup of chocolate chips. Stir microwaved melted chocolate since it may retain original shape even when melted.

Direct Stove Top Melting
Place chocolate in a heavy saucepan; cook on very low heat just until melted, stirring constantly.
Watch the chocolate carefully when using this method as it can easily be scorched.

Double Broiler Melting
Place chocolate in the top of a double broiler or in a heat proof bowl over hot, not boiling, water. Stir until smooth. The water should remain just below a simmer and is one inch below the bottom of the top pan. Make sure steam or water does not get into the chocolate.

 

Hand-dip jumbo-sized marshmallows into melted chocolate and coat well. Arrange chocolate-covered marshmallows single-layer on a parchment-lined sheet.

Sprinkle with crushed peppermint candies or colored sprinkles. Allow to set in the refrigerator. Store in a cool, dry place.

Tip:
Make sure that all utensils used are completely dry as moisture causes chocolate to become grainy and stiff. If this happens, add 1/2 teaspoon of shortening (not butter) for each ounce of chocolate and stir until smooth.

 

Sweets and Treats in The CookMobile Archive

Chocolate-covered Blueberries and Raspberries

 

 

 

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