Line 2 baking sheets with parchment paper. Place 3 marshmallows* on each cake pop stick and place on the prepared baking sheets.
10 oz marshmallows, 18 cake pop sticks
Unwrap all the caramels* and place in a microwave safe bowl. Add the heavy cream and microwave on 50% power for 2-3 minutes, stirring every 30 seconds until caramel is fully melted and the heavy cream is incorporated.
22.5 oz Werthers Caramel Soft Chews, 5 tbs heavy cream
Dip the marshmallows on the cake pop sticks into the melted caramel. Scrap off excess caramel and set on parchment lined baking sheets.
Refrigerate the caramel covered marshmallows for ~10 minutes, or until the caramel is set. Using scissors cut any excess caramel that pooled and hardened around each wand.
Place wands back in the refrigerator while you melt your chocolate. Melt and use candy melts 1 bag at a time. Melt the chocolate candy melts in a microwave safe bowl, at 50% power, stirring every 30 seconds, until chocolate is melted. While chocolate is melting crush candy* canes. You can either place the candy canes in a ziploc bag and smash with rolling pin, or place in a food processor*. Place the crushed peppermint candy on a large plate.
24 oz chocolate candy melts
Once the chocolate is melted dip each caramel covered marshmallow wand in the chocolate. I like to use a spoon to help cover the marshmallows fully, then carefully scrap off the excess chocolate.
Roll/ cover each wand in the crushed canes right after you are done dipping them in the chocolate. This allows the peppermint candy to stick to the chocolate. Place each candy cane crushed wand back on the parchment lined baking sheet and refrigerate for ~10 minutes until hardened.
20 oz candy canes/peppermint candies (~48 candy canes)
Keep wands refrigerated and in an air tight container/ zip loc baggie for up to a week.