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Marshmallow Pops

Marshmallow Pops

  • Author: Samuel
  • Total Time: 25 minutes
  • Yield: 12 marshmallow pops 1x
  • Diet: Gluten Free

Description

These Marshmallow Pops are a quick, fun, and delicious treat perfect for any occasion. Made with large marshmallows, plant-based chocolate coating, and a natural gelling agent, they are easy to prepare and customizable with a variety of toppings to suit your taste. Ideal for parties, snacks, or festive gatherings, these pops combine simple pantry ingredients for delightful textures and flavors.

Ingredients

Scale

Main Ingredients

  • 12 large marshmallows
  • 1 cup plant-based chocolate chips
  • 1 tablespoon natural gelling agent (e.g., pectin, agar, carrageenan)
  • 1/4 cup grape juice (natural)
  • 12 wooden sticks

Toppings and Add-ons

  • Sprinkles or crushed nuts (as desired)
  • Optional: vegetarian Worcestershire sauce (natural), a tiny touch for savory twist

Variation Ingredients (Optional)

  • Shredded coconut for rolling
  • Melted peanut butter (natural) for drizzling
  • Freeze-dried berry powder to add to gelling mixture
  • Chopped almonds or pistachios for nutty crunch
  • Pinch of sea salt to sprinkle over chocolate coating

Instructions

  1. Prepare your workspace and ingredients: Line a baking sheet with parchment paper for setting the marshmallow pops. Insert wooden sticks firmly into the flat base of each large marshmallow for easy handling and dipping.
  2. Melt the plant-based chocolate: Gently melt the plant-based chocolate chips using a double boiler or microwave in short bursts, stirring frequently to achieve a smooth, creamy texture without burning.
  3. Mix natural gelling agent with grape juice: In a small saucepan, combine the natural gelling agent with grape juice (natural). Heat gently while stirring continuously until fully dissolved and slightly thickened, forming a sticky consistency.
  4. Combine and dip: Blend the melted chocolate with the natural gelling mixture thoroughly. Dip each marshmallow on a stick into the combined coating, allowing excess to drip off before placing on the parchment-lined tray.
  5. Add toppings: Immediately sprinkle desired toppings such as crushed nuts, sprinkles, berry powder, or sea salt over the wet coating to add color and texture.
  6. Chill and set: Place the tray in the fridge for 15-20 minutes to allow the coating to set firmly, preparing the marshmallow pops for serving.

Notes

  • Insert sticks firmly into marshmallows to prevent wobbling during dipping.
  • Avoid overheating chocolate to maintain smooth texture and prevent clumps.
  • Add toppings immediately after dipping so they adhere properly.
  • Stir natural gelling mixture continuously while heating to prevent lumps.
  • Store marshmallow pops in a cool, dry place to preserve freshness and texture.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 pop
  • Calories: 120
  • Sugar: 18g
  • Sodium: 30mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: marshmallow pops, plant-based chocolate, natural gelling agent, easy desserts, party treats, customizable snacks

Find it online: https://quicktastykitchen.com/marshmallow-pops/