Chocolate Valentines

Chocolate Valentines

Valentines Marshmallow Pops

Valentines Marshmallow Pops

Melt Kraft caramels and drizzle on marshmallows.
Dip into melted chocolate.
Put into fridge to set.

Melt chocolate melting chips, and drizzle over marshmallows. Put sprinkles on before chocolate dries.
Let set in fridge.

Homemade Marshmallows

Homemade Marshmallows

• Vegetable-oil cooking spray
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 packages (1/4 ounce each) unflavored gelatin
• 3/4 teaspoon peppermint extract
• 2 large egg whites
• 2 teaspoons red food coloring

Directions

1. Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Read more at Marthastewart.com: Candy-Cane Marshmallows - Martha Stewart Holidays

Divinity

Divinity

• 2 cups sugar
• 1 cup water
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon vanilla extract
• 1 tsp. almond extract
  
• 1-1/2 cups chopped pecans

Directions

• In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage).
• Remove from the heat; stir in marshmallow cream, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon.
• Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature. Yield: 4 dozen.

Caramels

Caramels With Marshmallows

1 cup butter
1 16 ounce package (21/4 cups packed) brown sugar
1 14 ounce can (11/4cups) sweetened condensed milk
1 cup light corn syrup
1Teablespoon vanilla

Generously butter a 9x9x2 inch pan; set aside. In a heavy 3 quart saucepan melt the 1 cup of butter over low heat. Add sugar, condensed milk and corn syrup; Mix well. Cook over medium heat, string occasionally, to 248 degrees( firm ball stage), for 15 to 20 minutes( mixture should boil gently over entire surface). Remove from heat; Stir in vanilla. Pour into buttered pan. When cool, cut into squares with a sharp wet knife. Wrap each piece in plastic wrap. Makes about 23/4 Pounds.
For marshmallows, pour half of caramels into pan, ad mini marshmallow, then pour the rest of caramel.

Carmel Marshmallow Pops

Carmel Marshmallow Pops

• 1 can (14 ounces) sweetened condensed milk
• 1 package (14 ounces) caramels
• 1 cup butter, cubed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1 package (16 ounces) large marshmallows
• melted milk chocolate chips
• melted white chocolate
• heath toffee bits
• crushed honey roasted peanuts

Melt the first four ingredients between medium to low heat, then add vanilla. Put sticks inside marshmallows. dip in Carmel, then what ever combination you would like. Then let sit to set on wax paper for at least three hours.