I made Marshmallows* last Sunday and had them sitting in the oven to set up and dry out a bit. I kept the marshmallow as a slab until yesterday because it's been wickedly humid here all week. I cut the marshmallows up using my pizza wheel dusted with a little powdered sugar and then tossed all the marshmallows into a gallon size Ziplock bag. I tossed in 1/4 cup powdered sugar and shook it good to cover all sides of the mallow so none stuck together and give the chocolate something good to hang on to.
I took about 20 marshmallows and stuck them on Popsicle sticks, gave them a good tap on the side of a bowl to remove the excess powdered sugar and put them in the fridge to hang out until I was ready to cover them in chocolate.
I went over to my local party supply store and got a bag of chocolate melts, melted them down and using a rubber spatula coated each mallow in chocolate. Don't dip the chocolates directly in the chocolate because they'll start to melt (trust me here, I learned by experience) Just get a good scoop of chocolate on the spatula and spread it around the marshmallow. I sprinkled some colored sugar crystals on them too while they were still hot for some extra color and a little extra texture.
Set the chocolate covered marshmallows on a baking sheet covered with parchment paper so they don't stick and easy cleanup. Store the covered marshmallows in the fridge covered in plastic wrap or in a ziplock bag.
* When I made these marshmallows I used the Marshmallow syrup that I had leftover from the last time I made Marshmallows. Using the marshmallow syrup gives you bigger fluffy marshmallows than using corn syrup and I find you whip them for a shorter amount of time also. In total, this time I whipped the marshmallows for around 6 minutes and they were ready to go.