quad-ticker-0918 Free Shipping on orders over $49* Use code: SHIP4FREEEarn tripe points when you use your WS Visa Card*20% off Baking Essentials* Enter Code: BAKEWARECalphalon Elite Fry Pan Set
Return to Previous Page

Sugarplum Lollies

Sugarplum Lollies
Sugarplum fairies, sugarplum treats and now, yes it's true . . . sugarplum pops! These chocolate-dipped marshmallows with assorted toppings are a great gift wrapped in cellophane with a bow, or clustered into a little sugarplum bouquet: perfect for Grandma.

Ingredients:

  • Nonstick vegetable or canola oil spray
  • 12 ounces bittersweet chocolate chips
  • Toppings: assorted sprinkles, colored sugars, nuts, flaked coconut, chips
      (white, peanut butter or milk chocolate mini), coarsely chopped candy
      canes
  • 1 (10-ounce) bag large marshmallows
  • 20 wooden craft/Popsicle sticks

Directions:

Line a cookie sheet with parchment paper. Lightly spray it with oil, then wipe the oil evenly across the parchment.

Place the chocolate in the top of a double boiler or in a metal bowl over a saucepan filled with 1 inch of hot water (creating your own double boiler). Melt the chocolate chips over medium-low heat until smooth, about 8 minutes. Transfer the melted chocolate to a room-temperature bowl.

Put each topping ingredient in a separate shallow bowl.

Stab each marshmallow with a craft stick, securing the marshmallow on the top (pushing the stick in about 1 inch), creating a lollipop. Dip the marshmallow pop into the chocolate and cover it evenly. Dip it into the various toppings. Put the marshmallow pop on the parchment to set. Repeat.

Refrigerate the marshmallow pops until the chocolate has completely hardened, at least 45 minutes. Makes 20 pops.

Adapted from Kids in the Holiday Kitchen, by Jessica Strand & Tammy Massman-Johnson (Chronicle Books, 2007).