Chocolate Marshmallow Lollipop Project
By Bob Sherman
Edna from our sales department left this project idea in my in box so all I can take credit for on this one is the writing and photography. They are very fast and simple to make and will be a delight for marshmallow lovers.
Most of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.
Either melting method may be used, but you need to melt a fairly large amount so I find the double boiler more convenient.
Double Boiler - See Double Boiler Usage Instructions.
A microwave may also be used but care must be taken not to overheat the chocolate.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Optimum pouring temperature is about 90 degrees F. Note: Pouring chocolate molds hotter than 160 degrees F. will destroy the mold. Do not place the thermometer in the microwave!
Chocolate Making Supplies And Materials
The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Chocolate Coating - Milk chocolate was used here, but these also taste good with dark chocolate.
- 8 Inch Lolly Sticks - One for each.
- Toppings (optional) - One or more of your choice. These are just a few suggestions, just about any popular chocolate topping will work with these.
- Thermometer - One.
- Double Boiler - For melting chocolate.
- Marshmallows - Three needed per lolly. From the super market.
Step By Step Instructions
Gather your materials.
Push three marshmallows onto each lolly stick.
Melt your chocolate and bring it to 90 degrees F. Spoon chocolate over the marshmallows and rotate slowly until it stops dripping.
Roll or sprinkle on your topping of choice. Note that non-pareils and edible confetti are best sprinkled on while other toppings work best when rolled on. Place the completed lolly on wax paper to cool.
An assortment of finished marshmallow lollys.
Note For Large Quantities
In step 3, dipping is a viable option if you are making many of these. The main disadvantage to dipping is you will need to melt much more chocolate and will have a lot left over unless you need to make several dozen of these.
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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in April 2007 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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