S'mores on a stick

This is NOT my idea.  I cannot claim it in any way.  But I learned enough in the making of it not to take some notes and share them.  Dipping chocolate has ever been my foe, and I learn something new every time I try and fail and retry and fail less badly LOL  If you don't count the time I spent screwing up the first batch of chocolate, going to the store to get more chocolate and starting that part over, it only took me about 20 minutes total to make these.  These can be made a couple of days ahead, if you're making them for a party.

First the DOs:

• DO push the pretzel sticks into the marshmallows until they stick out the other side a bit
• DO thin the melted chocolate with a tbsp of shortening
• DO buy extra chocolate chips, just in case of screw-ups
• DO use parchment paper or a silicone mat to put the dipped sticks on

Now the DON'Ts:

• DON'T use anything except shortening to thin the chocolate (not butter, milk, water, or oil...better to use nothing at all if you don't have shortening)

OK, there's just the one DON'T but it's important.  If water or milk or butter or oil gets into the chocolate, it will "seize" or start to turn fudgy and you will have delicious faux fudge but totally undippable chocolate.  This is true for candy coating as well. 

The set-up is more important than the recipe.  Have your pretzel-stuck marshmallows assembled before you start melting chocolate.  Put them on baking sheets lined with parchment paper or silicone mats.  Melt the chocolate in a double boiler, preferably one wide enough to put your hand down into safely to dip the marshmallows (I have had bad luck with melting chocolate for dipping in the microwave, so I don't try any more).  I rolled just the sides of the marshmallows rather than dipping them straight down as I was worried that the marshmallows would pull off the sticks.  Keep the heat on low under the double boiler to keep the chocolate warm and thin (if you don't have a double boiler, I suppose you could melt the chocolate and put your work bowl over a heating pad to help keep the chocolate from cooling and thickening too much, but I can't swear to the viability of this equipment work-around).  Work with one stick at a time, dipping then rolling then putting it back on the baking sheet before doing the next one.



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