Marshmallow Pops
These marshmallow pops are so fun to make and are versatile in both design and flavor. Feel free to make the white ducks & yellow chicks like I did, or try out other fun decorations!
Servings: 15 marshmallow pops
Calories: 33kcal
Equipment
- microwave-safe bowls, for melting chocolate/candy melts; or use Candy Melting Pot
- silicone spatulas
- toothpicks for decorating
- tweezers for adding sugar pearls or sprinkles
Ingredients
- 15 regular-sized marshmallows
- Candy Melts colors of your choice! can sub chocolate chips
- oil-based food coloring if you want to dye your candy melts/chocolate
- sprinkles/sugar pearls
Instructions
- Skewer each marshmallow using lollipop/treat sticks.
- Add Candy Melts to microwave-safe bowls. Microwave in 30-second intervals, stirring in between with a silicone spatula, until fully melted. I like to work with one color at a time. You can also use a Candy Melting Pot (linked in notes) and follow manual instructions.
- Dip marshmallows in melted Candy Melts, swirling to ensure the entire marshmallow is covered. Gently tap the stick on the side of the bowl to get rid of excess Candy Melt coating.
- If decorating with sprinkles, add while the coating is still wet. Otherwise, prop the marshmallow pop up on your cake pop stand until the coating hardens.
- Use a toothpick dipped in Candy Melts to draw designs on the hardened coating. If making a chick or duck like I did, use white/yellow for the tufts of hair on top, orange for the beaks, brown for the eyes, and pink for the blush.
- Enjoy!
Notes
- Storage: Keep marshmallow pops at room temp in airtight container for up to 5 days.
- Oil-based food coloring: If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Buy your own candy melting pot here!
Nutrition
Serving: 1 marshmallow pop | Calories: 33kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 2g | Sodium: 7mg | Sugar: 4g
