How to Make Marshmallow Pops
These adorable marshmallow pops are an easy recipe for parties, bake sales, or a fun afternoon activity with the kids!
Cost: varies
Ingredients
- stacker marshmallows
- chocolate or candy melts melted
- vegetable shortening optional for thinning chocolate
- sprinkles
Instructions
- Line a large cookie sheet or table with parchment paper, a silicone baking mat wax paper.
- Press your cookie cutter into the marshmallow, pushing all the way through. Remove the center piece of the marshmallow, leaving a cookie cutter shaped hole in the middle.
- Gently insert a 6 inch skewer or 4 inch popsicle stick into the marshmallow.
- If you haven’t done so, melt the chocolate according to the package instructions (typically in a microwave at 50% power stirring every 30-60 seconds).
- If the melted chocolate is too thick, add in vegetable shortening 1 tsp at a time until the chocolate is thin enough that it melts back into itself.
- Fill a pastry bag with the melted chocolate and cut a tiny piece of the tip off.
- Immediately fill the cut out hole in the marshmallow with the melted chocolate:
- Press a toothpick, scribe, or another skewer, to the bottom of the hole filled with chocolate and gently move around. This insures the cut out shape is entirely filled with chocolate.
- White the chocolate is still wet, add sprinkles, candy, and any other edible decorations.
- Let dry for 30-60 minutes at room temperature or until the chocolate is hard. Remove from parchment paper and enjoy!
Notes
- Get the Desired Consistency: If using candy melts and the chocolate appears too thick, you can add vegetable shortening 1 tsp at a time until you get a slightly thinner dripping consistency.
- Clean the cookie cutter each time: It can help to clean or wipe down the cookie cutter between cutting each marshmallow to ensure a clean cut that doesn’t sick or create ridges in the marshmallow.
- Prepare Your Toppings in Advance: Have your sprinkles or any additional toppings such as nuts, candy, etc. ready to go before melting the chocolate. This ensures a quick and smooth assembly process without the chocolate hardening.
- Adding Food Coloring: If using white chocolate and adding food coloring, make sure they are oil based rather than water based. Water based extracts and food coloring can cause the chocolate to seize up and get grainy.
