Friday, December 16, 2011

Minty Marshmallows

So far this December there hasn't been any snow upstate, but temp's are dropping and it's the perfect time for hot chocolate with marshmallows!

At the grocery store I saw these giant-sized marshmallows. They were almost the size of baseballs and I thought they'd be a great addition to my drink. These dipped marshmallows are a fun way to make a plain old cup of Swiss Miss look fancy and festive. The extra chocolate on the marshmallows adds more chocolaty flavor and when the candy canes melt it makes it minty.

These are ‘top-heavy’ so the dipped part will bob down when you put it in the cup, but they are still pretty to look at!

You will need:

1 ½ cups of bittersweet chocolate chips
1 ½ cups of semisweet chocolate chips
24 giant roaster marshmallows (or a bag of regular size)
12 candy canes, crushed


In a double boiler or in a microwave safe bowl, melt the chocolate until smooth. Dip each of the marshmallows about a half-inch into the chocolate and let the excess drip off. Sprinkle with the crushed candy canes and set aside on a baking sheet or plate lined with waxed paper. Let cool for a few hours until the chocolate is hardened. They can be stored in an airtight container for up to a week.

***Chocolate melting tips: if you are using a double-boiler, do not let any water or steam get into the chocolate. This will cause the chocolate the to seize, which means clump up. It doesn't look pretty! If you are melting the chocolate in the microwave, set the time for 30 second increments, stirring after each cycle.

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