Small rice krispie treat squares (or circles) covered in caramel would also make another tasty treat. Sticky, but good.

Our Boy Scout troop has been doing these "s’mores-on-a-stick" as an item for our concession stand at the spring and fall Fort Crevecoeur Rondezvous for the last 2 years (ever since I read about them on here). We use 3 marshmallows on a bamboo skewer (sharp point cut off), dipped in melted milk chocolate chips in a small crock-pot, sprinkled with graham cracker crumbs. Once the milk chocolate chips are melted in the crock pot on high, we stir in a little whole (not 2%) milk as needed to keep the chocolate soft, but not drippy, with the crock-pot on low. (Don’t panic when you first stir in some milk it will look like it is all clotting, but if you keep stirring as it warms up, it will smooth out nicely.) The moisture in the chocolate will gradually evaporate, so you will need to add a little more milk after a couple of hours to thin it a little again. When the chocolate level gets low in the crock-pot you can use a spoon to pour and smooth the chocolate over the marshmallows. We also have not found any shaker with holes large enough for the graham cracker crumbs, so we just use a shaker without a top. We sell these at $1 and the kids (and some adults) love them!

Im going to a busy flea market this w.end.We usually do cotton candy, hotdogs, chilli dogs and snowcones, we are going to do dogs, breakfast burritos and these marshmallow things, plus cotton candy and homemade icecream( 220v pending) if its warm as I still have one machine still in the trailer. The trailer is 8 X 6 feet so its a squeeze!! Im thinking of taking a pop up tent thing and a couple of card tables for the cotton candy and burritos as Ive just got another bain marie off of a friend ($10). My restaurant supplier friend dug out a beutiful corn dog frier for me the other day, Gold Medal the real deal! So we are going to practise with that in the next week. I looked closely at the do-nut machine he gave me and I see its 3 phase 220v so I need to rewire that monster for the festival in two weeks. JacksSnacks

Report back, Jack. 🙂

I’m anxious to hear what kind of venue you’re working, what other stuff you’re offering.. and how these go.

🙂

Sally

Trying this this weekend!!JacksSnacks

One more thing. I would not roll the items in a big batch of toppings. Break it up into a small batch of toppings,(on wax paper) as you go, or sprinkle the toppings directly on the items, without dipping.

Since the chocolate is warm, some of it it will drip into the toppings, and the toppings will get clumpy, because of the excess chocolate.

I did a stint in a very upscale chocolate store, as part of my externship, years ago.

If I did it, I would also offer crushed pretzels, and sprinkles, as toppings.

Forget about the if, I am going to try this at home. I LOVE the idea.

I will alternate fresh strawberries, and marshmallows. Sprinkles and pretzels.

A caveat, about chocolate. If you were to do this outdoors, for a fair or festival, make sure you are FAR removed from steam or any other source of water. Water and melted chocolate do not mix. It will clump up, and become impossible.

To get a nice finish, temper the chocolate, to evenly distribute the crystals. The temperature should never exceed 120 degrees. When you exceed this temperature, you will likely scortch, or burn the chocolate.

For white and milk chocolate: Heat to 116-118 degrees, cool to 80 degrees, reheat to 85-87 degrees.

For dark chocolate: Heat to 118-120 degrees, cool to 80 degrees reheat to 88-91 degrees.

quote:

Originally posted by LoveDogs
[br….
If someone is doing these at fairs – are the customers allowed to coat their own skewer of goodies in the chocolate?

At the Oregon Country Fair the vendor dips. Customer hands over the cash, gets handed the finished product.

The chocolate isn’t drippy either. Not hard, but more semi-soft.

quote:

Originally posted by Curbside Grill

quote:

Originally posted by LoveDogs

Or at least… I wanna hear the chocolate mix successes. [:D]

Have started to see those chocolate fountains showing up at the yard sales and flea mkts. The ones that all the stores had last year.

I do home shows in my other business. I have a small, very nice chocolate fountain that I use for "booking bait" and to increase attendance. If I can get 2-3 women to each invite 20 (which means in the end I should get a minimum of 20 live bodies to actually attend) then I bring the fountain and the chocolate. They supply the dippin’ stuff. It’s worked well.

I bought the fountain from Sephra (sephrafountains.com) and I get the chocolate from a local supplier (sirchocolate.com).

I can’t imagine using that kind of chocolate for what we’re talking about here. It’s very drippy because in order for it to flow nicely in the fountain there is oil added.

I’d think the health department would not be allowing outside vendors to use these. These fountains do not lend themselves to being outside – wind, bugs, blowing debris, dust – yuck.

If someone is doing these at fairs – are the customers allowed to coat their own skewer of goodies in the chocolate?

At the Oregon Country Fair…

http://www.oregoncountryfair.org/

… there’s been a vendor there doing something like this for 6-7 years. Fresh fruit, marshmallows, cake chuncks on a stick dipped in chocolate. (white, milk, dark) Mix and match. Seemed to sell very well.

quote:

Originally posted by LoveDogs

OK, I’ve read through 25 pages of topics going back to 2006… and I’ve tried REALLY REALLY hard to not resurrect old topics (although I’d love to jump in on the ones about towing a trailer & generators… those are my cup o’ tea!)… I digress….

Anyway… I thought this was just genius.

I still have to ask… when you did this, did you just melt chocolate chips? So when you say "dark chocolate" are you just referring to semi-sweet chips?

And still thinking that hard shell chocolate would be really wonderful for this – but I don’t know the technical details of how much "chill" it takes for that to harden.

So it’s been over a year since this was posted … and inquiring minds wanna know if anyone else has now done this and has bought a new Mercedes off of the profits of these? [:D]

Or at least… I wanna hear the chocolate mix successes. [:D]

Have started to see those chocolate fountains showing up at the yard sales and flea mkts. The ones that all the stores had last year.

OK, I’ve read through 25 pages of topics going back to 2006… and I’ve tried REALLY REALLY hard to not resurrect old topics (although I’d love to jump in on the ones about towing a trailer & generators… those are my cup o’ tea!)… I digress….

Anyway… I thought this was just genius.

I still have to ask… when you did this, did you just melt chocolate chips? So when you say "dark chocolate" are you just referring to semi-sweet chips?

And still thinking that hard shell chocolate would be really wonderful for this – but I don’t know the technical details of how much "chill" it takes for that to harden.

So it’s been over a year since this was posted … and inquiring minds wanna know if anyone else has now done this and has bought a new Mercedes off of the profits of these? [:D]

Or at least… I wanna hear the chocolate mix successes. [:D]

Sounds exactly like a recipe I came up with on another forum for a catering event several months ago.

Would work really well for that venue. You might try chilling the mallows and dunk in hard shell chocolate? Sort of like not exactly a frozen banana…<what happened to those anyway…?>

April