BROWNIE STUFFED SWIRLED MARSHMALLOW POPS


BROWNIE STUFFED SWIRLED MARSHMALLOW POPS

INGREDIENTS:


15 1/2-inch cubes of a 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

INSTRUCITONS:
Shape brownies into 1/2-inch round nuggets. If there is excessive crumbling, freeze for about 30 minutes or until brownie firms up prior to 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. Repeat melting for 30 seconds and stirring each time, if needed.

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 20 seconds at 50% power. Stir. Repeat melting for 20 seconds and stirring each time, 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 almost all the way submerged. Twist in the opposite direction while pulling it out. Stand marshmallow pop upright in styrofoam block or a container filled with rice. Dip and swirl a second marshmallow. 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:

1      Optional: scoop out a little dollop of white chocolate to use for stuffing the marshmallow with brownies to prevent crumbs from mixing with the candy melt that will be used for swirling.

2      If the cookie sticks are loose when you are trying to swirl in candy melt, chill marshmallow for a few minutes to allow the candy melt to set quickly.


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