Chocolate-Dipped Marshmallows

Makes 24


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24 (4-inch) lollipop sticks
24 marshmallows
12 ounces semisweet chocolate, coarsely chopped
1 tablespoon plus 2 teaspoons corn oil
Assortment of colored sprinkles or chocolate jimmies


1. Line cookie sheet with parchment or wax paper.

2. Insert a lollipop stick into the top (flat side) of each marshmallow.

3. In a double boiler over hot, not simmering, water, melt chocolate and oil, stirring occasionally until mixture is smooth. Swirl marshmallow into chocolate, letting excess drip back into pot. Holding marshmallow over a plate, cover on all sides with sprinkles. Place on prepared cookie sheet and refrigerate until chocolate is set, 15 minutes.

Created date

October 2003