Description
Christmas Marshmallow Pops are a festive and fun holiday treat featuring marshmallows threaded onto candy canes and coated with melted chocolates and colorful candy melts, decorated with crushed candy canes and holiday sprinkles. These easy-to-make pops make perfect party favors or sweet snacks for the holiday season.
Ingredients
Scale
Main Ingredients
- 6 candy canes unwrapped
- 18 large marshmallows
Chocolate Coating
- 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: Thread 3 marshmallows onto each unwrapped candy cane. If you prefer to leave the candy canes wrapped to prevent breakage, give them a quick gentle wash before assembly.
- Melt the chocolate: Place the brown melting chocolate in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until melted and smooth. Repeat this process separately for the white melting chocolate as well as the red and green candy melts, following package instructions if they differ.
- Coat: Working quickly, coat half of the marshmallows with the melted brown chocolate and the other half with the melted white chocolate. Use a spoon to drip the chocolate completely over the marshmallow pops, avoiding the candy cane loop. Lay them on parchment paper to set.
- Decorate: While the chocolate is still wet, sprinkle crushed candy canes and holiday sprinkles on the coated marshmallows. Melt the colored candy melts as directed and drizzle over some pops using a piping bag or spoon to create festive designs. Let the pops sit for about 5 minutes to allow the chocolate to harden.
- Serve: Once hardened, serve the Christmas marshmallow pops as a festive holiday treat or party favor.
Notes
- To Store: Keep the hardened marshmallow pops in an airtight container at room temperature for up to 7 days. In warmer climates, refrigeration is recommended to prevent melting.
- To Freeze: Freezing marshmallow pops is not recommended as it can affect the texture and coating.
- Tips: Crush candy canes easily using a food processor or by placing them in a ziplock bag and using a rolling pin.
- Allow chocolate coating to fully harden before storing to maintain shape and decoration.
Nutrition
- Serving Size: 1 pop
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
