Chocolate Marshmallow pops - Easy candy-making

Since I've had candy on the brain since Friday, I gave in yesterday and decided to make some. Well, "make" is maybe an overstatement. I more like combined a few things and thought they came up pretty impressive. I decided to make marshmallow-chocolate pops.


These are really easy and fast to make. The only part that takes a while is the cooling down phase afterwards. So, I recommend making them a few hours before you're serving them. I made mine in the afternoon and then went to dinner. They were perfect by the time I got back home.

Here's what you need:
1 bag of large marshmallows
Chocolate, I used three different kind; 200g milk, 200g 70% cocoa dark, and 100g 70% cocoa dark with orange peel. The amounts are not too specific, but I found the chocolate in 100g bars, so I used 5 bars for the entire batch.
a few peppermint candies, these go a long way crushed. I think I used 4 or 5.
and wooden skewers

For equipment you'll need a small cooking pot and a small bowl that fits on top of the cooking pot as well as some glasses or mugs to stand the pops up in. Make sure your bowl can stand the heat (or tell it to leave the kitchen. heheheee. I think I'm hilarious).

Melt your chocolate in the bowl, placed over the pot filled with water. Once the water starts to boil, it'll slowly heat the bowl and melt the chocolate. While that is melting, prepare your marshmallows by putting them on the sticks. I used regular wooden skewers that I cut in half (and by "I" I mean Chris). If they splinter easily, make sure you only insert the non-cut end into the marshmallow. Prepare your topping by crushing peppermint candy (I used the traditional round ones, but if you have some candy canes, that works great too) into small pieces.

You could use a whole lot of different toppings. Maybe some more chocolate, finely grated. Different candies, like M&Ms or other colorful candy drops. I'm sure different kinds of nuts would work really well. The point is to just add another texture and some color on to the pops.

Once the chocolate has melted, dip the marshmallow into the chocolate, twirl it around and gently knock the skewer onto the side of the bowl to get rid of the excess chocolate (if you don't, there's going to be a whole lot more cleaning to do afterwards. Add your topping while the chocolate is still warm and place the pop into a drinking glass or a mug. I placed 6 of the pops into one glass, that way there's enough room for them to cool down without touching the others. (They stick to each other if the chocolate is still soft) Once you're done, I'd recommend placing them in the fridge. The chocolate shell hardens better in the cold.

And you're done!

You can eat them as they are or use them as hot chocolate stirrers.