Have you ever had a homemade marshmallow? The first time Joe suggested we make them, I couldn't imagine their being worth the trouble. Storebought marshmallows are all right in hot cocoa or crispy rice treats, but otherwise spongey and kind of like styrofoam. Homemade marshmallows, on the other hand, have a creamy texture inside and are flavored with vanilla or whatever else you put in them.
This chocolate-drizzled chick is nesting in toasted coconut. It was a fun switch from my blog posting last year, where the marshmallows were just covered in colored sugar and sprinkles. You can also submerge the bunnies and chicks completely in chocolate. The thin layer of chocolate will crack and give way to the soft marshmallow, and the two flavors melting in your mouth are incredible. Give them some Easter flair with colorful nonpareils, or sprinkle the coconut over the chocolate for some fuzzy bunnies and chicks. Bag them up or tuck them in Easter baskets, and you'll have some happy campers.
For this look, dip a spoon in melted chocolate and let most of the excess drip off. Then wave the spoon around in zig-zags or swirls, and sprinkle with nonpareils. For the eye, dip a toothpick in the melted chocolate, then spin the toothpick to get off most of the excess. Use the toothpick to make a dot on the marshmallow, avoiding any drips. To cover the marshmallows in coconut, dip them in melted chocolate and then sprinkle with the toasted coconut flakes. Set aside to dry.
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Bunny Hop Easter Link Party
Tea Party Tuesday
Sweet Treats Thursday
Sweets for a Saturday
Read the recipes below and plan in advance, giving yourself enough time to complete the tasks and let the marshmallows dry. Make your marshmallow syrup and marshmallows, and cut them into squares or shapes using cookie cutters. If using cookie cutters, make sure your marshmallow pan is shallow enough so the marshmallows will not be taller than the cutters.
1 batch marshmallows, recipe below
10 oz. chocolate (chips, or chopped if using bars)
Nonpareils, colored sugar, or sprinkles
1 bag flaked coconut
Preheat oven to 350°. Spread the flaked coconut over a baking tray lined with a silicone mat. Bake for 12 to 15 minutes, stirring every few minutes for even browning, until most pieces are golden brown. Let it cool completely before storing in an airtight container until use.
In a bowl, microwave the chocolate in 30-second intervals until it is just melted. Stir it each time, as the chocolate may hold its shape but be molten. Do not burn the chocolate or let it seize.
You can submerge the marshmallows completely in the chocolate or dip them halfway, then lay them on a baking sheet lined with a silicone mat. Sprinkle with nonpareils, colored sugar, sprinkles, or flaked coconut. Alternatively, dip a teaspoon in the chocolate and drizzle over the tops of marshmallows, then sprinkle immediately with any of the decorations. Give the marshmallows a half-hour to dry completely.
From Marshmallows: Homemade Gourmet Treats by Eileen Talanian
2 cups water