Browse by
Browse by
Browse by
Browse by
Chocolate Covered Marshmallow Pops
Tested by Imperial Sugar
Chocolate Covered Marshmallow Pops
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

A new twist on the pop craze, this fun recipe combines homemade marshmallows, chocolate and a variety of candies for a kid-friendly treat that will be the highlight of any event.

Prep time
0:40
Bake/Cook time
0:15
Plan for

Stand time 4 hours to overnight

Yield
About 48 marshmallow pops
Sign in to post a comment
Chocolate Covered Marshmallow Pops
Confectioners Powdered Sugar
Extra Fine Granulated Sugar
Prep time :
0:40
Bake/Cook time :
0:15
Plan For

Stand time 4 hours to overnight

Yield :
About 48 marshmallow pops

INGREDIENTS

DIRECTIONS

  1. Spray a 13 x 9-inch baking pan with cooking spray and line with parchment paper. Sift 1/4 cup powdered sugar onto parchment paper; set aside.
  2. Place 1/2 cup of ice water into mixing bowl. Sprinkle gelatin over water and allow to stand to soften gelatin.
  3. Add remaining water, granulated sugar, corn syrup and salt to a 2-quart heavy saucepan. Bring mixture to a boil over medium-high heat. Place candy thermometer on side of pan. Boil until mixture reaches 240°F, stirring occasionally (about 8-10 minutes). Immediately remove from heat.
  4. Slowly pour hot syrup into gelatin mixture with mixer set at low speed. Gradually increase speed of mixer and beat at high speed until mixture has consistency of marshmallow cream and has tripled in bulk (about 10-12 minutes). Add vanilla; mix 30 seconds more.
  5. Spray spatula with cooking spray and spoon mixture using spatula into prepared pan. Sift remaining powdered sugar over marshmallows and let stand for 4 hours to overnight.
  6. Remove from pan and cut into 1-inch squares (using a pizza cutter dusted with powdered sugar or a wet knife). Place a skewer into each. Melt chocolate with shortening in microwave or in a double boiler.
  7. Dip half of marshmallow in chocolate and sprinkle with sprinkles, chopped nuts or toasted coconut.
  8. Place on parchment paper and allow to set. May be stored for up to a week in a tightly covered container.
Shout Out To Our Baking Friends
    ::    MacKenzie    ::    Misti Houk    ::    Isca Z    ::    Nicole G    ::    Mhansor    ::    Theresa B    ::    Faith B    ::    Susan    ::    Kg L    ::    brenda c    ::    Mary    ::    Lori Holton    ::    Bill    ::    Brenda Randell    ::    crizgreg    ::    B&BPapa    ::    Sheila Turner    ::    Vivian L    ::    KristinaJones    ::    Diane
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.