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Marshmallow snowball dippers recipe

8 ratings

These pretty snowball dippers are so easy to make and use just four ingredients. Wrap them up in festive packaging and you've got homemade Christmas gifts, too! See method

Makes 16
20 mins to prepare and 10 mins to cook, 1 hr to cool
110 calories / serving
Gluten-free

Ingredients

150g dark chocolate, broken into pieces
4 candy canes (or 16 lollipop sticks)
16 marshmallows
4 tbsp desiccated coconut, or 6 tbsp sprinkles, stars, or hundreds and thousands (or a mix)

Each serving contains

Energy
460kj
110kcal 6%
Fat
3g 5%
Saturates
2g 10%
Sugars
16g 18%
Salt
0g 0%

of the reference intake
Carbohydrate 19.2g Protein 0.9g Fibre 0.4g

Method

Melt the chocolate in the microwave or a bowl over simmering water, then pour into a smaller bowl or shallow cup where the marshmallows can be individually submerged easily (too shallow and they’re harder to dunk). Leave for a few mins to cool slightly.
While the chocolate is cooling, break the candy canes into 4 equal pieces (a few pieces will be slightly hooked but that’s ok). Insert a piece of candy cane (or lollipop stick) into each marshmallow in the wider end. Line 2 boards or trays with baking paper and arrange a cooling rack over one of them. Put your coconut or sprinkles into small bowls.
Dunk the marshmallows into the chocolate – use a spoon to drizzle over the top of them if you need to (the chocolate around the top will help to keep them stuck when set). Let any excess drip off back into the bowl, then transfer to the cooling rack. Repeat with all the marshmallows.
Once the chocolate has stopped dripping and is starting to set, hold the dippers over the coconut or sprinkle bowls and scatter pinches over them, spinning to coat all over (any falling off will go back into the bowl). Once coated, leave to set on the baking paper for at least 1 hr in a cool place. Keep in a cool place for 2 weeks if using lollipop sticks, 2-3 days if using candy canes.

See more Christmas edible gifts