Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sugarplum Lollies

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Sugarplum Lollies Empty Sugarplum Lollies

    Post by Lobo Wed 13 Jan 2016, 11:42 pm

    Sugarplum Lollies Img38l
    Sugarplum Lollies
    Sugarplum Lollies Translucent
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    Prep Time: 20 minutes
    Cook Time: 8 minutes
    Servings: 20
    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.






    • 685

    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).

      Current date/time is Fri 26 Apr 2024, 5:23 pm