Seasoned Advice Asked on August 13, 2021
My daughter and I were making cake pops, and were a little short of white chocolate for the coating. We thought we’d try a white chocolate/marshmallow coating instead. I didn’t weigh the marshmallows but they were no more than 25% of the total.
I used a bowl over a pan of simmering water as I usually do for melting chocolate. The white chocolate had mostly melted when I stirred in the marshmallows that were on top. They started to melt then the whole lot seized solid. Further heating didn’t help. I was left with something that could be shaped like fondant icing
I’ve had that happen when heating white chocolate (alone) in the microwave, and always assumed it was local overheating, hence using the bain marie this time.
Now it’s cooled, I’m left with something resembling out of date or badly stored white chocolate – grainy rather than creamy.
Is such a coating possible? Should I have gone about it differently? Or is there too much water in marshmallows?
This is definitely possible, though I should add that the addition of melted butter would be crucial.
Do not simply toss "raw" marshmallows into the melted white chocolate, as they will start to cool down the chocolate more than you'd think (I once tucked my hand into a bag of marshmallows, it was relatively cold in temperature).
Here is how I would do it:
Melt some butter in a pan (don't skimp!).
Toss in your marshmallows and constantly stir them, until all melted and silky.
Pour the melted white chocolate into the melted marshmallow & butter, and continue to heat and stir for a few minutes.
Answered by Anastasia Zendaya on August 13, 2021
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