Hot Chocolate On A Stick
- 2 pounds white baking chocolate, coarsely chopped
- 1 can (14 ounces) sweetened condensed milk
- ½ cup heavy cream
- ¼ teaspoon pure peppermint extract (can sub another flavor if you like)
- 4 drops red food color
- 18 large marshmallows, halved crosswise
- 36 lollipop sticks
Line a 9-inch square baking pan with foil. Spray foil with no-stick cooking spray. Place chopped chocolate in a large bowl. Set aside.
Bring sweetened condensed milk and cream to simmer in a medium saucepan on medium heat, stirring frequently with a wire whisk. Pour over chopped chocolate. Let stand 1 minute. Whisk until chocolate is melted and mixture is smooth. Stir in peppermint extract. Remove ¾ cup of the chocolate mixture and tint it pink with red food color.
Pour remaining (plain) chocolate mixture to prepared pan. Drop tinted chocolate mixture by tablespoons over chocolate mixture in pan. Swirl with knife for marble effect.
Refrigerate 4 hours or overnight until firm. (Chocolate mixture can be stored, tightly covered, in pan in refrigerator up to 5 weeks.) Bring to room temperature , then cut into 36 squares.
To assemble chocolate on a stick, thread a marshmallow half and a chocolate square onto each lollipop stick. Wrap each Hot Chocolate on a Stick in plastic wrap or small cellophane bag. (May be assembled up to 2 days ahead of a party or event.)
To serve, stir your Hot Chocolate On A Stick into a mug of hot milk and soymilk or even coffee.