If You Haven't Tried These, Buckle Up!
Alright, picture this: it was a chilly December evening, the kind where you can't quite get warm no matter how many sweaters you pile on, and I was frantically trying to bring a little magic into our kitchen (or at least distract everyone from the fact that our heater was on the fritz again). Enter: Peppermint Marshmallow Wands. I'd seen these at that big fancy mouse park—you know the one—but making them at home with way too much powdered sugar everywhere? That's a memory my family won’t let me forget. Still find sprinkles back in odd nooks sometimes. If you like treats that make your kitchen—and your hands—look a bit wild, you'll be right at home with this one.
Why I Make These Every Winter (And Sometimes in July)
I make this when we've had one of those weeks, mostly because marshmallow plus chocolate feels like a tiny holiday on a stick. My kids go bananas for these (well, not literally bananas, though I did once try a banana version—stick to marshmallows!). And you know, the thing is, sometimes it's just about the fun of being a little messy and a little over the top—plus, they're surprisingly forgiving if you forget an ingredient, or just wing it a bit. I remember once being out of real candy canes, so I just bashed up a stash of old mints... Not quite the same, but hey, it worked. Baking is meant to be a good laugh, after all.
What You'll Need (Though, Honestly, Use Whatever’s Handy)
- Big, fluffy marshmallows (about 16—you can get the jumbo ones, or sneak the regular size; honestly, size is less critical than you’d think)
- 8 lollipop sticks or wooden skewers (I sometimes use those eco-friendly paper straws, too. My gran insisted on proper wooden skewers, but I've never noticed a dramatic difference)
- 200g dark or milk chocolate (I usually go for whatever's on sale; I've even melted chocolate chips in a pinch)
- Crushed peppermint candies or candy canes (roughly 1 cup, but if you like less crunch, just use half; or swap for fancy peppermint flakes—honestly, any peppermints will do)
- White chocolate drizzle (optional—but fun! Roughly 75g white choc melted. Or skip it if you’re tired)
- Sprinkles, if you're feeling a bit extra (not required, but my crew claims it's essential for 'holiday spirit')
Alright, Let’s Make Some Wands
- Stick 'em up: Jab each marshmallow with a stick. Not rocket science; just make sure it’s on there firmly. This is where my youngest tries to eat one before we start—consider it a tradition.
- Melt the chocolate: Do this over a double boiler if you want to be all proper, but honestly, the microwave (30-second blasts, stirring in between) is faster. Don’t stress if there’s a tiny lump. I usually taste test here (for safety, obviously).
- Dunk, twirl, and tap: Dip each marshmallow into the melty chocolate until generously coated. Gently tap off any excess unless you love a super-thick shell (I do). Don’t worry if it looks a bit globby; the peppermint hides all sins.
- Roll in peppermint: Sprinkle, roll, or even sandwich the marshmallow wand between little mounds of crushed peppermint. On second thought, pressing it in works better; sometimes just rolling smears the chocolate off.
- White choc drizzle (if you’re up for it): Zigzag some white chocolate over your creation with a spoon or fork. Or don’t. Up to you, mate.
- Let it set: Line up those wands on baking parchment. About 30 mins at room temp, or pop in the fridge for 10 if you can’t wait (which, let’s be honest, we almost never do).
Notes, Or Lessons from My Messiest Moments
- If your chocolate goes weird and clumpy, I’ve found adding just a tiny splash of vegetable oil smooths it out. Don’t ask me why; I read it somewhere online and it actually works.
- Regular marshmallows work, but the giant ones make for more impressive wands (and somehow fewer sticky fingers?).
- If you can’t get your hands on peppermint, swap in colorful sprinkles for a party vibe—but don’t expect the same zing.
Variations I’ve Tried (Some Good, Some Bizarre)
- Once I tried coconut flakes instead of peppermint—honestly, not mad at it, but my gang wasn’t buying it.
- Crushed Oreos as a coating are a sleeper hit. Though, I wouldn’t call them peppermint wands at that point.
- I attempted to use maple candy once... turns out, marshmallow plus maple is a bit much. Wouldn’t recommend unless you’re a true sweet tooth!
Equipment (But Don’t Panic if You Don’t Have it All)
- Lollipop sticks, wooden skewers, or stiff paper straws (if you’re fresh out, use clean chopsticks; creativity counts)
- Microwave or double boiler for melting chocolate—on one wild day, I just used a saucepan directly (but watch it so it doesn't burn to the pan!)
- Baking parchment for setting, though a greased plate works if you clean it quick
Storage (But Ours Barely Last Until Next Morning)
Store in an airtight container at room temp. I suppose they could last up to 3 days before going a little chewy, but honestly, in my house it never lasts more than a day! If you’re making them ahead, chill overnight, but take them out 10 mins before serving for best texture—just my opinion.
Serving Ideas (Aka My Favorite Way To Eat These)
I love serving these with hot cocoa on a lazy Sunday, plonked right across mugs for dunking (extra melty, yum). If you’re pulling out all the stops, tie a piece of ribbon around the sticks for gift-giving. My aunt insists it’s not Christmas until someone pokes themselves on a peppermint shard. Ah, family traditions.
What I’ve Learned The Hard Way (Pro Tips)
- Don’t rush the chocolate-melting step. I once cranked the microwave too high and ended up with solid, weird-smelling chocolate rocks. Slow and steady, trust me.
- Actually, leave plenty of space between wands as they set; otherwise, they glue together, and you’ll have a fun puzzle (though my youngest thought this was brilliant).
- Roll the marshmallows in the peppermint while the chocolate's still a bit drippy—not after it’s set. Learned that one the hard (crunchy) way.
Frequently Asked Questions (Yep, I’ve Heard 'Em All)
- Q: Can I use vegan marshmallows?
- A: Absolutely! I’ve used Dandies—they work just fine, though sometimes a bit stickier.
- Q: What if I don't have lollipop sticks?
- A: No drama—I've used wooden coffee stirrers, even those pointy wooden skewers you buy by the hundred. Once used some pencils (they were new, promise!) and it worked in a pinch.
- Q: Can you freeze these?
- A: Technically yes, but they get a little weird and sticky when they thaw. Probably best to just eat them fresh, you know?
- Q: How do I crush candy canes without making a total mess?
- A: Good question! I pop them in a zipped freezer bag and whack 'em with a rolling pin or frying pan. Sometimes I just bash them on the counter if I’m feeling especially feisty (watch out for flying bits).
- Q: Do I have to use dark chocolate?
- A: Nope! I’m more of a milk chocolate person most days—use what tastes best to you. Oh, and white chocolate is fun if you like super-sweet.
- Q: Can I make these ahead for a party?
- A: Sure thing, just make them the night before. Actually, I think they taste better the next day once the flavors all hang out together for a while.
There you go, mate—Peppermint Marshmallow Wands my way. Give it a go, and let me know if you figure out how to get the peppermint dust out of the toaster. Still working on that myself.
Ingredients
- 16 large marshmallows
- 8 wooden skewers or candy sticks
- 1 cup semisweet chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- ½ cup crushed peppermint candies
- ¼ cup white chocolate chips (for drizzling, optional)
- Sprinkles (optional)
- Parchment paper
Instructions
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1Thread two marshmallows onto each wooden skewer or candy stick to form a wand and set aside.
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2In a microwave-safe bowl, combine semisweet chocolate chips and coconut oil. Heat in 30-second intervals, stirring after each, until smooth and fully melted.
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3Dip each marshmallow wand into the melted chocolate, gently rotating to coat evenly. Let excess chocolate drip off.
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4Immediately roll or sprinkle the chocolate-coated marshmallows in crushed peppermint candies. Place wands onto a parchment-lined baking sheet.
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5Optional: Melt white chocolate chips and drizzle over the wands for a decorative touch. Add sprinkles if desired.
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6Allow the wands to set at room temperature or refrigerate for 10 minutes until the chocolate hardens before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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