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I’ve talked to a lot of people and it seems like they don’t know what I’m talking about when I say Chocolate Covered Strawberry Marshmallows. I’ve devoured boxes and boxes of these as a child and when they were suddenly discontinued before I turned 10, I was forced to move on to other (evil) snacks. I searched for it online a couple of weeks ago but found only marshmallow cones categorized under “retro candy” (that made me feel OLD). Not chocolate dipped and not strawberry-flavored. As you can tell by now, I’m very specific about what I want and will insist upon it as much as possible. Refusing to accept I won’t be able to enjoy this evil dessert, I took it upon myself to make them for Valentine’s Day.

I’ve never made marshmallows before and just the thought of melting sugar and corn syrup made me dizzy, but again, I was determined to make this happen in spite of all my kitchen fears. I found this recipe for homemade marshmallows, and I added the recommended strawberry puree, except that I cooked it a little with sugar and lemon juice and used a lesser amount. I poured this pink marshmallow goodness into ice cream cones. This is where my little experiment took a different turn. The marshmallow mixture fell flat at the top instead of how I dreamed it would twirl up to the sky like an ice cream twirl. Instead of crying over it, I stuck on top of each cone a cupcake and shaved it into the conical ice cream shape. The marshmallows were sticky enough to hold the cupcakes, pressing it onto the cone several times did the trick. I then dipped this cake-mallow-cone combo in melted Callebaut milk chocolate, sprinkled some cane sugar crystals to give it a little crunch, and let it cool in the fridge for half an hour.

The result: a seriously sinful treat worthy of Hansel and Gretel’s insatiable sweet teeth. [I almost said sweet tooths!]

I wish I could say these a snap to create to entice you into making them right at this very moment, but the hard truth is some great things require time and a bit of effort. One thing I can assure you is that these were 100% fun to make, down to cooking the sugar for the marshmallows. And have I mentioned they are yummy yummy yummy?! The most labor intensive step was whipping the candy syrup into the strawberry puree with gelatin, but only if you use a hand mixer. That shiny, sexy and expensive KitchenAid stand mixer would be your best friend for this delicious treat.

If you want to take the tooth-aching route, use the milk chocolate dip like I did. Otherwise, I suggest you either mix 2 parts dark with 2 parts milk chocolate, or go with the dark altogether.

This would be a great make-ahead dessert so you can have these at your next party. Or just make it as a treat for yourself. Whatever you do, make sure you try it!

Here’s the visual step-by-step guide:

Chocolate Dipped Marshmallow Cake Cones

Ingredients (makes 11-12 cones)

• a box of ice cream cones, flat bottom recommended (i.e. 12 cones)
• 11-12 cupcakes without frosting, paper removed
• strawberry marshmallow mixture [recipe below]
• milk chocolate for dipping [I used Callebaut]
• cane sugar crystals

Ingredients for Strawberry Marshmallows
[adapted from Brownie Points' Homemade Marshmallow recipe]

• 2 Knox gelatin envelopes
• 1/4 c and 4 tbsp water, divided
• 1 1/2 tsp vanilla extract
• 1 1/2 c sugar
• 1/2 c and 2 tbsp light corn syrup
• 1/4 tsp salt
• Cooked Strawberry Puree

Ingredients for Cooked Strawberry Puree

• 1/4 c and 2 tbsp strawberry puree (from fresh strawberries; about 12 medium strawberries)
• 2 tsp sugar
• 1/2 tsp lemon juice

Procedure

1. In a small saucepan, heat strawberry puree in medium-low heat.
2. Mix in sugar and lemon juice. Simmer.
3. Take off the heat and allow to cool.
4. Fit mixer with the whisk attachment. In the mixer bowl combine the 1/4 c cooked and strained strawberry puree, 2 tbsp water, and vanilla extract. Sprinkle the gelatin over the liquid to bloom (soften).
5. Add the sugar, salt, corn syrup, and remaining 1/4 c plus 2 tbsp water into a heavy saucepan. Bring to a boil with the lid on and without stirring. When this mixture is at a boil, remove the lid and continue to cook without stirring until it reaches the soft-ball stage (234-240 F).
6. With the mixer at medium speed, pour all of the hot syrup slowly down. If you are using a hand mixer, it’s best to ask someone to pour for you.
7. Whip until the mixture is very fluffy and stiff, about 8-10 minutes. Pour marshmallow into the ice cream cones, until filled to the top. It takes about 2 to 3 tablespoonfuls per cone.
8. Allow the mixture to sit, uncovered at room temp for 10 to 12 hours.
9. Once the marshmallows are firm after letting them sit for half a day, line up your bare-bottom cupcakes with your marshmallow-filled ice cream cones for assembly.
10. Place cupcake with its bottom onto the top of the mallow cone. Press firmly for it to stick, but careful not to break your cupcake. It takes at least 5 gentle pushes to keep it stable. For this reason, I do not recommend red velvet cupcake because it is fragile.
11. Using a serrated edge knife, shape/shave around the cake using the edge of the cone as a guide and slanting the knife to get that conical shape.
12. Repeat #10 and #11 for the rest of the cones and cupcakes.
13. Chop the milk chocolate bar and melt in the microwave in a microwave safe dish for 30-second, then 10-second increments, stirring at every stop. I used a sauce dish and the cones fit in their perfectly.
14. With the cupcakes now shaped and firmly placed on the cones, dip and roll each of them sideways into the chocolate to give it a good coating.
15. Allow to stand and cool in the fridge for about 15 minutes.
16. Take a deep breath, close your eyes, and take a bite of your creation. Amen.