It all went a little mental when I popped the Gingerdead Men up last week… Silly mental, I’ve never seen so many views on one post in one day. It seems that everyone loves a little spooky, cute Halloween Gingerbread Man, not a scary, gory one. Thank you!
Anyway, I’ve been trying to go through my baking cupboards the last week or so and see what part-opened packets of things I’ve got lying around, needing to be used. There’s a few bits and pieces, the odd bit of chocolate, Oreo packets with two left in it, Maltezers and marshmallows, and I really should start using up all the cake offcuts that are in the freezer as well.
Whilst I’d love to sit surrounded by all the packets and work my way to an intense sugar hit, alas most of it will head Ian’s way; but I did sneak away the white chocolate and the marshmallows.
If I really wanted to, I could have made cake pops… But whilst there’s those who have making cake pops down to a tee, to me the process just seems so long and drawn out, for just one mouthful. So the cake offcuts will sit in the freezer for a little longer.
However, that said I’m a sucker for mini food, hence the impulse doughnut mould purchase, and cake pops do fall into that class, but so do marshmallows on sticks!
It was my languishing marshmallows, that made me think of that famous tax-avoiding coffee shop and their marshmallow skewer that I’m a little partial too! Those marshmallows and white chocolate were about to have a date with a lollipop stick and some spooky Halloween magic.
The beauty of a marshmallow pop compared to its cakey cousin, is there’s not really that much mess. There’s no crumbs, no frosting, no mixing, moulding and forming; it’s more a case of melt some chocolate, stick in the marshmallow and decorate. Simples!
Ok, they are really simple, but there’s just a few things that cropped up.
- Make sure you dip the lollipop sticks into the melted chocolate before pushing the marshmallow on to them. It helps the marshmallow stay on when you dip it.
- Put the melted chocolate into a small deep dish, so that the marshmallow is fully submerged when you dip. That way you don’t get swirl lines trying to get the marshmallow fully coated.
- Draw on your design with a cocktail stick, as some food pens or food paints do not take to the chocolate and your design disappears. I’ve been reliably informed that the Americolor Gourmet Writer pens are the best. I’ve a set winging their way to me to put to the test, so I’ll let you know.
All that said and done… I love these! They’re quick, no mess, easy to make with children, better on the diet front, and I think they’re sweeter. Of course the shape of your pop is going to be the shape of your marshmallow and you can’t really form them like a cake pop, but that’s part of the fun; they’re just not that fussy.
Now, how awesome would these be to give your little Trick or Treaters?
- 150g White chocolate or Candy Melts
- 12 Marshmallows
- Black food pen
- Cocktail sticks
- Lollipop sticks
- Add 150g of white chocolate or white candy melts to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively melt in the microwave.
- Pour the melted chocolate into a small deep dish, for dipping.
- Dip a lollipop stick into the melted chocolate, and push the end coated in chocolate into the bottom of the marshmallow.
- Stand the marshmallow upright in a glass filled with uncooked rice or stick into a polystyrene cake dummy.
- Carefully dip the marshmallow into the melted chocolate, until it is fully coated. Remove the marshmallow in one movement without stirring.
- Gently tap the lollipop stick on the edge of the bowl to remove any excess chocolate. Place the marshmallow back in the stand.
- Place the marshmallows in the fridge, for about 5 minutes, until the chocolate has cooled and hardened slightly.
- Using a cocktail stick, draw on Jack's face, and trace over with a black food pen.
- To finish Jack, cut out a bat shape collar and stick to the lollipop stick with double sided tape.
I’m sending Jack Skellington to Treat Petite hosted by Stuart from Cakeyboi and Kat from The Baking Explorer. The theme this month is Halloween. I’m also linking up with A Mummy Too for this week’s #recipeoftheweek