Have you ever had a Mallo Cup? It looks like a Reese’s Peanut Butter Cup but instead is filled with marshmallow cream coated in chocolate and coconut. Everytime Himself and I eat a our favorite lunch counter we like to follow our meal with candy from the old-fashioned candy counter and my first pick is always the Mallo Cups.
Last week when I was at the grocery store, I spotted Kraft’s Strawberry Flavored Marshmallows and thought it would be fun to chocolate dip them for the kids. But no, I couldn’t leave that plan well enough alone, I had to make them actually look like chocolate covered strawberries, thus a huge kitchen experiment and mess ensued resulting in Chocolate Covered Strawberry Mallow Candies just in time for Spring-time Easter Baskets.
You will need:
Kraft’s Strawberry Flavored Marshmallows
Melted Chocolate of choice, both milk or dark, and white
Hershey’s Chocolate Kisses- Special Dark was used here
Sprinkles of Choice
Parchment Paper-lined Cookie Sheet
Plastic Zip-Top Snack Bags- 2
Knife and Cutting Board
Have everything you need “mise en place” so that once you start, the process will flow smoothly. On a platter place toothpicks, leaves, un-wrapped Kisses, marshmallows, sprinkles, and coconut. Have knife and cutting board close by, as well as a lined cookie sheet, and melted chocolate. You will work as if on an assembly line.
For this project I used Ghirardelli’s Candy Making and Dipping Bar, White Chocolate Flavor and Double Chocolate Flavor. This chocolate melts well and has never bloomed on me, meaning it has never formed white streaks once set. The flavor is definitely a candy coating flavor and not a real chocolate flavor. If you want to use real chocolate, follow my tips on my real chocolate covered strawberry tutorial. I like to melt small amounts of chocolate in a mug at a time as it is easier to work with smaller batches to control mess and waste.
Roll the chocolate coated candy in coconut being sure to cover all sides. If you do not care for coconut then this would be the time to sprinkle the candy with assorted Sprinkles. I chose Easter Sprinkles for Easter or Spring-time.
Another decorating option is to drizzle the chocolate covered candies with white or dark chocolate. To do this, place a small amount of melted chocolate in a plastic zip-top bag and cut a very tiny hole in the corner. While applying gentle pressure on the bag, squeeze the chocolate out in a continuous drizzle over the candies. I drizzled the white berries in double chocolate and the double chocolate berries in white chocolate.
To remove the toothpick, hold the candy in one hand, without crushing it of course, with your other hand grab the toothpick and give it a slight twist to break its grip on the Kiss, then give a gentle pull and it will come free. Replace the toothpick with a strawberry leaf. Store candies in an airtight container. If these candies are left out they will dry quickly and the marshmallow will pull away from the chocolate. These are very pretty in clear plastic containers or cellophane bags tied with pastel ribbons.
The Real Deal: Chocolate Covered Strawberries
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