Crafting chocolate-covered marshmallow pops is a delightful and satisfying endeavor accessible to everyone. By following a few straightforward steps, you can whip up a treat that not only tastes amazing but also captivates the eyes. Feel free to explore diverse flavors and toppings to personalize your creations!
Instructions
First, start by melting two pounds of milk chocolate candy coating in the microwave in 30 second intervals stirring in between melting times. When the chocolate is completely melted, dip one end of a straw into the chocolate. Then, press into one end of a marshmallow until the stick is about ¾ into the marshmallow. The chocolate will act like glue and keep the marshmallow connected to the stick when dipping and handling.
Once the stick is inserted into the marshmallow, place on a parchment paper sheet for 5-10 minutes to allow the chocolate to fully set up before dipping. While the chocolate is setting up, prepare the transfer sheet by cutting strips the width of your marshmallows. This ensures you get the most out of your transfer sheet and creates less waste.
A tip for cutting chocolate transfer sheets: put a piece of printer paper underneath the transfer sheet for easier cutting.
The next step is to dip the marshmallows. Before dipping, make sure to have a separate parchment paper to the side with the transfer sheet strips placed facing up. Dip the marshmallow until it is completely covered, lift and tap off the excess chocolate.
Once the extra chocolate is removed, place the marshmallow onto the transfer sheet. Continue until all marshmallows are dipped, and let sit for 10-15 minutes or until the chocolate is completely set up.
Once the chocolate is completely set gently peel the transfer sheet off of the marshmallow. Make sure to do this by only touching the straw of the marshmallow to ensure no smudges transfer to chocolate during handling.
Place the marshmallow pattern down onto parchment paper. Melt pink and red candy coating and place in two separate piping bags, cut a very small hole in the tip of each bag. In a quick sweeping motion, pipe the pink or red chocolate in the corner diagonally across half of the marshmallow.
Quickly top with sprinkles or layons for decoration.
If the chocolate is left to set it will harden and sprinkles and layons will not be able to stick to the chocolate. Let chocolate set for 5 minutes to ensure toppings stick and don't fall off when handling and enjoy!
