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INGREDIENTS:
store bought or ready made fudgy brownie
1 tbsp. vegetable oil
15 regular size marshmallows
1 12-oz. bag white candy melt
1/2 cup pink candy melt
15 6-inch cookie sticks
INSTRUCTIONS:
Cut brownies into 1/2-inch cubes (you will need only 15). Shape brownies into 1/2-inch wide logs. If there is excessive crumbling, add a few drops of water to moisten while shaping
Apply oil to the tip of a butter knife. Insert knife into the center of each marshmallow using twisting motion to create a cavity. Reapply oil to knife as necessary to prevent sticking.
In a microwave proof bowl, melt the white candy melt for 1 minute at 50% power. Stir even if it does not look melted. Microwave for 30 seconds at 50% power. Stir well. It should be smooth and creamy. Repeat the 20 second microwave step as needed. Don’t overheat to prevent seizing.
Use a greased fingertip to widen the center of the marshmallow if the cavity is too small. Dip a brownie into the candy melt. Insert brownie into the marshmallow. Dip a cookie stick tip into the white chocolate. Insert deep into the center of the marshmallow without going all the way through. Repeat until all the marshmallows are stuffed.
In a microwave proof bowl, melt the pink candy melt for 30 seconds at 50% power. Stir even if it does not look melted. Microwave for 30 seconds at 50% power. Stir well. Melt for 20 seconds at 50% power, if needed.
Pour pink candy melt into a plastic storage bag. Work candy melt into one of the corners. Twist close and snip off a tiny slice off the tip. Pipe a pattern over the white chocolate (I use an asterisk pattern).
Dip a marshmallow straight down into the candy melt, twisting once it is halfway submerged. Twist in the opposite direction while pulling it out. Stand marshmallow pop upright in styrofoam block or a container filled with rice.
Drizzle in more pink candy melt as needed and repeat dipping the remaining marshmallows.
Candy melt will harden while sitting out at room temperature. Store at room temperature in an airtight container.
Makes 15 servings.
Recipe Notes:
Optional: scoop out a little dollop of white candy melt to use for dipping the tip of the brownie before you stuff the marshmallow. This prevents crumbs from mixing with the candy melt that will be used for swirling.
If the cookie sticks are loose when you to swirl in candy melt, reapply the candy melt to the tip and chill the marshmallows for a few minutes to allow the candy melt to set quickly.
If candy melt becomes too thick to swirl, microwave for a few seconds to soften. Repeat as needed.
Shallow bowls are more difficult to swirl the strawberries once the candy melt level gets low. It’s better to use a taller bowl with narrower sides, or one that is tapered at the bottom.
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