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Peppermint Marshmallow Wands

Peppermint Marshmallow Wands, easy to make and so delicious- you’ll never want any other Christmas Treat! This is the perfect copycat from Disneyland!
Course Dessert
Cuisine American
Park candy cane wands, peppermint marshmallow wand
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings 18 wands
Calories 404kcal
Author Lisa

Ingredients

  • 10 oz marshmallows I used jet puffed regular sized
  • 22.5 oz Werthers Caramel Soft Chews you can use any melting caramel
  • 5 tbs heavy cream
  • 24 oz chocolate candy melts
  • 20 oz candy canes/peppermint candies (~48 candy canes) crushed
  • 18 cake pop sticks 6 inch long

Instructions

  • 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
    marshmallows on a cake pop stick
  • 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.
    Trimming excess caramel off of marshmallow
  • 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.
    dipping caramel covered marshmallows in 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)
    covering chocolate covered marshmallows in crushed candy cane
  • Keep wands refrigerated and in an air tight container/ zip loc baggie for up to a week.
    Peppermint Marshmallow Wands in a line

Video

Notes

Tips and Tricks
  • Regular marshmallows vary in size based off of the brand. I found that the Jet Puffed brand were large and perfect for 3 marshmallows per wand. If you have smaller marshmallows, place 4 per wand, however you might need another bag of marshmallows to make 18 wands.
  • I love using Werther’s soft chews caramels, but any caramel baking/melting caramels will work.
  • You can use candy canes or any peppermint candy. I found that these wands are easier to eat if the candy canes are crushed into very small pieces- however then it’s not at pretty. So, you decide if you want large or small pieces. Using a food processor to crush all the peppermint candy is super easy but produces smaller peppermint pieces.

Nutrition

Calories: 404kcal | Carbohydrates: 81g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 118mg | Potassium: 81mg | Fiber: 1g | Sugar: 66g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg