Marshmallow-Filled Chocolates
Ingredients
| 8 ounces | 225 g | dipping chocolate, any flavor (use almond bark or candy melts, not chocolate chips) |
| 8 ounces | 225 g | white dipping chocolate |
| 1/2 cup | 120 ml | butter (1 cube) |
| 2 cups | 480 ml | sugar |
| 3/4 cup | 180 ml | evaporated milk |
| 2 cups | 480 ml | miniature marshmallows (or 20 large marshmallows) |
| 3 teaspoons | 15 ml | flavor extract (strawberry, lemon, rum, peppermint, etc.) |
| 2 drops | food coloring (or more to get your desired color) |
Instructions
- Melt the 8 ounces of dipping chocolate in the microwave on the "defrost" setting in 30-second increments, stirring after each 30 seconds until completely melted and smooth.
- Using a small, clean paintbrush, brush the melted chocolate in your silicone candy molds, making sure to thoroughly cover all the crevices. Leave to dry and cool while you make the fondant filling.
- For the filling, put the 8 ounces of white dipping chocolate and the butter in a large, heat-resistant bowl.
- On the stove in a large pan, add the 2 cups of sugar, 3/4 cup evaporated milk, and marshmallows. Heat over medium-high, stirring frequently. Bring to a boil. Once the mixture boils, keep stirring and boiling for five more minutes.
- Remove from the heat and pour over the butter and white dipping chocolate. Stir until everything is melted and smooth. Mixture should look like thick frosting.
- If desired, add flavoring and coloring now. Use 3 teaspoons of any flavor extract you like for the whole batch. Or split up the fondant and use the proportional amount of flavoring. Add drops of food coloring to match the flavor.
- When fondant is cool enough to handle, spoon into a piping bag (or parchment bag). Either cut a medium-sized hole in the bottom of the bag and just squeeze, or you can put a metal cake decorating tip in the bottom of the bag for a little more control.
- Gently squeeze the fondant into each of your chocolate molds. Press down any filling sticking up.
- Use a spoon to carefully pour melted chocolate over the filling to the top of the mold. Let cool for at least 30 minutes (preferably longer) before removing from molds. Will keep at room temperature for several days.