Ingredients
Scale
- 1 bag (10-12 ounces) Large Marshmallows: Choose fresh, plump marshmallows for the best fluffy texture. Standard large size works perfectly for dipping.
- 2 cups (about 12 ounces) High-Quality Chocolate Chips or Chopped Chocolate: Semi-sweet or dark chocolate (60-70% cacao) provides a nice balance to the sweet marshmallow. Use good quality chocolate for superior flavor and melting properties. Milk chocolate or white chocolate can also be used.
- 1–2 teaspoons Coconut Oil or Vegetable Shortening (Optional but Recommended): This helps thin the chocolate slightly, creating a smoother, glossier coating that sets nicely without being too thick or prone to cracking. Do not use butter, as its water content can cause the chocolate to seize.
- Optional Toppings: Sprinkles (jimmies, nonpareils, sanding sugar), chopped nuts (peanuts, almonds, pecans), shredded coconut (toasted or untoasted), crushed cookies (Oreos, graham crackers), mini chocolate chips, sea salt flakes, crushed freeze-dried fruit (raspberries, strawberries), edible glitter. Get creative!
- Lollipop Sticks or Sturdy Skewers (Optional): For creating marshmallow pops, making dipping easier and less messy. Choose sticks sturdy enough to hold the marshmallow securely.
Instructions
- Prepare Your Workspace: Line one or two large baking sheets with parchment paper or wax paper. This is crucial for preventing the dipped marshmallows from sticking as they set. If using toppings, place each type in separate shallow bowls or plates for easy access after dipping. If making marshmallow pops, firmly insert a lollipop stick or skewer into the flat bottom of each marshmallow, pushing it about halfway through. Be gentle but ensure it’s secure. Set the prepared marshmallows aside.
- Melt the Chocolate: You have two primary methods for melting the chocolate smoothly:
- Double Boiler Method (Preferred for Gentle Heat): Fill a medium saucepan with about 1-2 inches of water. Place a heatproof bowl (glass or stainless steel) over the saucepan, ensuring the bottom of the bowl does not touch the water. Bring the water to a gentle simmer over medium-low heat – do not let it boil vigorously. Add the chocolate chips and the optional coconut oil or shortening to the heatproof bowl. Stir frequently with a rubber spatula or wooden spoon as the chocolate melts. Continue stirring until the chocolate is completely melted, smooth, and glossy. Remove the bowl from the heat immediately once melted to prevent overheating. Carefully wipe any condensation from the bottom of the bowl to prevent water from getting into the chocolate.
- Microwave Method (Quicker but Requires Care): Place the chocolate chips and optional coconut oil or shortening in a microwave-safe bowl. Microwave on medium power (50%) for 30-second intervals. Stir thoroughly after each interval, even if the chips don’t look fully melted. The residual heat will continue melting them. Continue heating and stirring in short bursts until the chocolate is almost completely melted with just a few small lumps remaining. Remove from the microwave and stir continuously until the residual heat melts the remaining lumps and the chocolate is perfectly smooth. Be very careful not to overheat, as this can cause the chocolate to seize (become thick, grainy, and unusable).
- Dip the Marshmallows: Hold a marshmallow by its top (or by the stick if using). Dip it into the melted chocolate, submerging about two-thirds to three-quarters of the marshmallow. You can dip straight down or tilt the bowl and roll the marshmallow gently to coat the sides. Allow any excess chocolate to drip back into the bowl for a few seconds. Briefly scraping the bottom edge against the rim of the bowl can help remove excess chocolate and prevent a large puddle from forming underneath.
- Add Toppings (Optional): Immediately after dipping, while the chocolate is still wet, hold the marshmallow over your prepared topping bowls. Sprinkle the toppings generously over the wet chocolate, or gently roll the chocolate-coated portion in the toppings until coated to your liking. Work quickly, as the chocolate begins to set relatively fast, especially if your room is cool.
- Set and Harden: Carefully place the chocolate-dipped marshmallow onto the prepared parchment-lined baking sheet. If using sticks, you can stand them upright by poking the stick ends into a block of styrofoam or floral foam, or lay them gently on their side on the parchment paper (this might create a small flat spot on the chocolate). Ensure the marshmallows are not touching each other.
- Chill to Set: Let the chocolate-dipped marshmallows sit at room temperature for about 30-60 minutes, or until the chocolate is completely firm to the touch. For faster setting, you can place the baking sheet in the refrigerator for 10-15 minutes. Avoid leaving them in the fridge for too long, as condensation can form on the chocolate when brought back to room temperature. Once set, they are ready to be served or stored.
Nutrition
- Serving Size: one normal portion
- Calories: 100
- Fat: 5g