Peppermint Marshmallow Wands

5 from 1 vote

Make these festive Peppermint Marshmallow Wands, a fun Disneyland copycat treat coated in caramel, chocolate, and crushed candy canes.

Prep Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: wands

Calories: 404kcal

Author: Lisa Killian

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 crushed, ~48 candy canes
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
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
Keep wands refrigerated and in an air tight container/ zip loc baggie for up to a week.

Video

Notes

Tips and Tricks

Regular marshmallows vary in size based on the brand. I found that the Jet Puffed brand was 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 caramels, but any caramel for baking/melting 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 as 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 it produces smaller peppermint pieces.

Nutrition