Saturday Chef's Easy Marshmallow Pops

When I was little and bored, my dad and sister and I would play the taste-test game.  We would close our eyes and try to guess the item of food we were given.  Looking back, I think it was just a way for my parents to get more fruit and veggies in our systems, but back then it was wholesome family fun.  (At least until my dad gave me vinegar and we retaliated with liquid soap.  Needless to say that was the end of the taste-test game). 

I think that’s where I learned that playing with your food could be fun.  Thus one day when it was raining and hailing in late April, and my niece was visiting, I decided it was time to play with chocolate and marshmallows and whatever toppings I could find.  Marshmallow Pops are just now starting their fifteen minutes of culinary fame, and I see why.  They are delicious, easy and fun to make, and did I mention they are delicious.  The combinations of toppings are endless and they are perfect for entertaining.   

Going to a friend’s baby shower?  Use pink or blue sprinkles.  Have a boyfriend who loves S’Mores?  Use graham crack crumbs.  Want something fabulous and unique?  Try chopped bacon if you’re nasty!  

                                                       28 marshmallows and 28 lollipop sticks. 

                                                               Ready for a chocolate bath. 

                                                                Yes, I went there, and it was delicious!

Marshmallow Pops

12 ounces milk chocolate

25 to 30 large marshmallows

Toppings: 

chopped, toasted nuts

toasted coconut

sprinkles

graham cracker crumbs

bacon, cooked and chopped

Special Equipment:

25 to 30 lollipop sticks or popsicle sticks

Wax Paper

Push sticks into marshmallows.  Line a baking sheet with wax paper.  To toast coconut or chopped nuts, toss lightly in a skillet over medium heat.  Remove from heat and skillet when coconut is a light brown and/or when nuts darken slightly and are fragrant, about 3 to 5 minutes.

You will need to make a double-boiler.  Find a medium sized pot and heat-proof bowl.  Make sure you can set the bowl just inside of the pot.  There should be room between the bottom of the bowl and the bottom of the pot. 

Add some water in a pot and simmer it over low heat.  Place chocolate in a heat-proof bowl.  When water simmers, place bowl of chocolate inside the pot, making sure the water does not touch the bottom of the pot.  Stir chocolate frequently.

When chocolate is melted, remove from heat.  Submerge marshmallows in chocolate.  If necessary, use a spoon to coat the entire marshmallow.  Holding by the stick, remove the marshmallow, shaking gently to remove excess chocolate.  Immediately coat with desired toppings.  Place stick-side up onto baking sheet lined with wax paper.  When all marshmallows are coated, place in the fridge to harden chocolate.  Serve!  

NOTE:  I generally keep my chocolate over the pot of water so it will stay warm for longer.  If it cools and becomes too thick for dipping, simply place make-shift double boiler over low heat to re-melt chocolate.