Description
Festive and fun Christmas Marshmallow Pops perfect for holiday celebrations. Candy canes threaded with marshmallows are coated with melted chocolates and decorated with colorful candy melts, crushed candy canes, and sprinkles. These delightful treats are easy to make and great for gifting or sharing at holiday parties.
Ingredients
Scale
Marshmallow Pops
- 6 candy canes unwrapped
- 18 large marshmallows
Chocolate Coatings
- 1 cup melting chocolate
- 1 cup white melting chocolate
- ¼ cup green melts
- ¼ cup red melts
Decorations
- 2 tablespoons crushed candy canes
- 2 tablespoons holiday sprinkles
Instructions
- Assemble the pops: Thread 3 marshmallows onto each unwrapped candy cane. If you prefer, leave the candy canes wrapped and gently wash them before use, but unwrapped candy canes work best to avoid breakage.
- Melt the chocolates: Place the melting chocolate, white melting chocolate, green melts, and red melts in separate microwave-safe bowls. Microwave each in 20-second intervals, stirring well between each interval until smooth and fully melted. Follow package instructions if they differ.
- Coat the marshmallows: Quickly dip and coat half of the marshmallows in the melted brown chocolate and the other half in the melted white chocolate, using a spoon to drip the coating fully over each marshmallow while keeping the candy cane loop free.
- Decorate the pops: While the chocolate is still wet, sprinkle crushed candy canes and holiday sprinkles on the coated marshmallows. Use a piping bag or spoon to drizzle the melted red and green candy melts over some of the pops to add festive designs. Place the pops on parchment paper and let them set for about 5 minutes to harden.
- Serve: Once the chocolate is hardened, the marshmallow pops are ready to serve or package as gifts.
Notes
- To store, place the hardened marshmallow pops in an airtight container and keep at room temperature for up to 7 days. In warm climates, refrigerate them instead.
- Freezing marshmallow pops is not recommended as it affects texture and coating.
- Crush candy canes easily using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Ensure the candy coating is fully hardened before storing to maintain crispness and prevent sticking.
Nutrition
- Serving Size: 1 pop
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
