I’ve got one last, fun, Easter project for you today. Peeps are abundant this time of year and you will find your fair share of DIY peeps around the internet (which is awesome!), but in an effort to keep things a little more simple I decided to, well, simplify. Because of all of such said, peeps, I have been craving marshmallows, and because there is also chocolate EVERYWHERE I was also craving chocolate, so it just made sense to put the two together.
Trust me on this, homemade marshmallows are sooo much better then store-bought. There is no comparison. Especially because you can flavour them however you like. I used this strawberry marshmallow recipe but swapped out the strawberry jam with rhubarb-strawberry jam (yes, rhubarb-strawberry marshmallows!!), and I also skipped the dye. If you wanted to go for a processed-sugar free version you could make these honey marshmallows (you will need to double the recipe to follow the instructions below), or if you want a classic try these vanilla marshmallows.
I started by covering the marshmallows fully in chocolate, but after half a dozen it was feeling a little overkill to me so I put the rest of the chocolate in a zip-top bag, snipped off the end and piped on decorations. You could also just dip half of the marshmallow (rather than all of it) into the chocolate and call it done. Whatever the case, they are seriously delicious and a fun and special treat. My kids had a blast helping me make these and they are pumped that they will find them hiding along with their other treats in our Easter Egg Hunt. Homemade candy for the win!
I hope you all have a fabulous Easter holiday with family and friends! Happy Easter!
Chocolate-Dipped Marshmallow Pops
- 1 recipe homemade marshmallows
- 12 oz baking chocolate, melted (not chocolate chips)
- cake pops or popsicle sticks
Make marshmallows according to directions. Grease a large baking pan (11×15 inches), place a piece of parchment over top, pressing down to stick to the oil. Grease the top of the parchment. Spread the marshmallows into the prepared pan. Let sit overnight, uncovered.
Dust work surface generously with icing sugar and flip pan over to release the dried marshmallow. Peel off the parchment paper.
Cut out shapes with well greased cookie cutters. Coat marshmallow shapes lightly in icing sugar, wiping off excess. Insert popsicle sticks. Dip or pipe on designs with chocolate. Let sit for several hours until chocolate is firm. Store in a resealable plastic bag at room temperature for up to one week or freeze for longer storage (if frozen the chocolate will condensate as it thaws and the chocolate may discolour in spots).
Tip: Chop up (or tear) marshmallow scraps into mini marshmallows.
