These little Candy Cane Marshmallow stirs are so fun. I love peppermint mochas and peppermint hot cocoa in the winter and thought these would be a cute addition to your holiday mocha or cocoa. These store nicely and really bring your holiday treat to a whole new level. You could package a few of these up in a nice bag and gift them with a Monica Potter Home coffee mug and our seasonal coffee blends. I hope you love these as much as my friends and family do.


  • 24 small Candy Canes, unwrapped
  • 12 Marshmallows
  • 1 cup Chocolate Dipping Chips/Melts

Lay a sheet of parchment paper down on your workstation.

Crush half of the candy canes. I used a mallet, but you can put them in a plastic bag and get your frustration out or simply put them in a food processor to break up into bits.
Stick a candy cane into each marshmallow.

Once the marshmallows are ready, melt chocolate in the microwave for 30 seconds intervals, stirring in between making sure you don’t scorch your chocolate.

Dip each marshmallow half way into the chocolate and immediately sprinkle with the crushed candy canes.

Place on the waxed paper to allow the chocolate to cool and harden.

Place in a storage bag in the freezer until you are ready to use them.

Serve with hot cocoa or a mocha. Enjoy