I am in love with these itty bitty mini Chocolate Covered Marshmallow Pumpkins!
As you can see below, I also made some Chocolate Covered Candy Corn Marshmallows, but the little pumpkins were my favorite. :)
Here are all the supplies. The chocolate chips were used for my Mummy Marshmallows, but everything else was used for the Pumpkins and Candy Corn.
For the mini Pumpkins, I used the store brand mini marshmallows, because they were slightly larger than the name brand ones.
For the Candy Corn Marshmallows, I dipped the large, white marshmallows into yellow candy melts, rolling them slightly to make sure that the candy went about 2/3 of the way up the sides of the marshmallow.
It wasn’t the easiest thing I’ve ever done.
But, tips are as follows: make sure that the candy melts are melted but not too hot. Let them sit for a couple of minutes after melting so that they cool down enough to not melt the marshmallow. I suggest dipping them in while holding them with your fingers, but also using a fork to help you lift them out of the candy. Knock the fork against the side of the glass/bowl to get rid of excess candy.
Place the marshmallows on parchment paper to dry. After the yellow candy has hardened, dip them about 1/3 of the way into orange candy melts.
If any excess candy seems to be pooling at the bottom of the marshmallow, trace around it with a toothpick. This will make it easier to break off the excess candy once it dries.
The mini pumpkins were SO much easier.
Dip the mini marshmallows into melted (but not too hot) orange candy melts. Use a fork to take them out of the candy and tap the fork against the side of the bowl to get off the excess. Place on parchment paper, using another fork to push them onto the paper, and trace around them with a toothpick if too much excess candy is pooling at the bottom of them.
Also, right after dipping the mini marshmallows in the candy melts – or right after doing a few of them – stick a green star or flower shaped sprinkle into the top to represent the stem.
You could use a leaf shaped sprinkle to represent the stem, but the Daisy Flower Sprinkles are easy to find year round.
Here are the finished Candy Corn Marshmallows.
They were a big hit, even though they didn’t look perfect.
I also gave some away that I put in a dish with the mini pumpkin marshmallows and a handful of actual candy corn.
I loved these little mini chocolate covered marshmallows so much, mostly because they were little bursts of fun.
The smooth but hardened chocolate surrounds tiny clouds of fluff, and that one sprinkle adds a giant dimension of texture.
They’re kind of addicting.
I didn’t type up a recipe for these. To sum it up, though:
For the Candy Corn Marshmallows: Dip marshmallow 2/3 into melted yellow candy melts. Let harden. Dip 1/3 into orange candy melts. Let harden. Store covered.
For the mini Chocolate Covered Marshmallow Pumpkins: Dip mini marshmallows into orange candy melts, covering completely. Immediately top with a large green sprinkle in the shape of a flower, star, or leaf. Let harden. Store covered.
These are the candy melts and spinkles I used: