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Instead of drizzling the cut marshmallows with the melted chocolate, dip them into the melted chocolate, then sprinkles. Refrigerate until chocolate is firm.
Add 1/2 tsp. peppermint extract
to the cooked sugar mixture along with the vanilla; pour into prepared dish, then top with a few drops red food coloring. Swirl gently with knife. Let stand at room temperature until firm.
Instead of cutting the unmolded large marshmallow piece into cubes, you can instead use cookie cutters to cut the marshmallow into desired shapes.
The decorated cut marshmallows can be stored in airtight container at room temperature up to 1 week before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.