But, when I finally tracked down the recipe, I wasn’t thrilled with it – microwaved supermarket icing, coloured, and then used as a marshmallow dip. Not too appetizing, right?
So, I got creative and came up with the obvious solution – coloured melting chocolate wafers!!
I experimented a bit, but finally came up with the perfect execution…
1. Unwrap mini Tootsie Rolls and insert a toothpick in each; round toothpicks preferred, as flat ones are more prone to breakage. Note: I realized after I made my first two treats that the toothpicks were too long, so I had to cut the ends off.
2. Melt chocolate wafers in a small glass bowl on high for 30 seconds. Stir
chocolate, then cook in microwave for 15 additional seconds. Mix well,
to ensure chocolate is smooth and free of chunks.
3. Take a short, blunt knife (I used a decorative spreader) and insert it into one end of a large marshmallow, then dip the marshmallow in the melted chocolate. Use the back of a spoon to help smooth chocolate all over the marshmallow, except the bottom.
4. Insert your prepared Tootsie Roll “bottle lid” into the center of the chocolate-dipped end and gently pry the knife out of the bottom with your fingers. Set it down to dry on waxed or parchment paper. Optional: dip marshmallows in sprinkles, coconut or any other fun topping, while chocolate is still wet.