A marshmallow creme mixture makes an amazing filling for these adorable homemade chocolate-coated candies. They make a great edible gift.
What You Need
Original recipe yields 18 servings
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/3 cup butter or margarine, softened
1/2 tsp. vanilla
1/2 tsp. salt
3 cups powdered sugar
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
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Let's Make It
Place marshmallow creme, butter, vanilla and salt in large bowl; beat with electric mixer on medium speed until well blended. Gradually add sugar, beating until well blended.
Shape into balls with hands lightly dusted with additional powdered sugar. (If necessary, refrigerate marshmallow creme mixture 30 minutes or until firm enough to handle.) Place balls on wax paper-covered baking sheet or tray. Refrigerate until firm.
Melt chocolate in microwavable bowl as directed on package. Cool slightly. Add balls, 1 at a time, to chocolate; stir gently to evenly coat with chocolate. Remove balls from chocolate with fork; scrape off excess chocolate on rim of bowl. Return to baking sheet; refrigerate until set.
If chocolate begins to thicken while dipping the candies, reheat in microwave (or in saucepan on very low heat) until of desired consistency.
Store in tightly covered container in refrigerator or in a cool dry place.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
About 3 dozen candies or 18 servings, 2 candies each
* 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.